Culinary Services Manager - High-Volume Resort Kitchen Lead

Sugar Bowl; California; Hybrid; USD 70,000 - 110,000; Full time

Benefits offered by this job

401k after 1,000 hours

Paid sick time

Employee Assistance Program (EAP)

Professional development opportunities

Free ski passes for employees

Free ski passes for dependents

50% off food at our restaurants

Free group ski and snowboard lessons

Employee discounted lift tickets

Lift ticket discounts at multiple ski_

Hotel discounts

Employee ski reciprocal programs

Job summary

Sugar Bowl Resort in California is seeking a Culinary Service Manager to lead Judah Café's kitchen operations, ensuring menu development, portion control, and cost management in partnership with the Director of Food and Beverage.

The role directs scheduling, training, and development of culinary staff, while upholding health, safety, and sanitation standards, HACCP compliance, and quality controls across banquets and service.

Qualifications

• 3+ years of experience in a Chef or Kitchen Manager leadership role.
• ServSafe Manager certification required.
• Strong knowledge of culinary trends and high-volume operations.
• Proficient in Microsoft Office Suite.

Responsibilities

• Oversee day-to-day supervision of all kitchen staff and culinary operations.
• Own menu development, recipes, portion control, and plate standards.
• Manage staffing, scheduling, training, and development of culinary employees.
• Ensure sanitation, food safety, and HACCP compliance.
• Manage food cost, labor, and operating expenses to budget.
• Coordinate with Director of Food and Beverage on cost-outs and new menus.
• Responsible for inventory, ordering, and receiving.

Skills

Culinary trends knowledge

ServSafe Manager certified

Kitchen leadership

Team development

Environmental stewardship

Microsoft Office

Positive attitude

Team-player mindset

Tools

Microsoft Office Suite

Job description

Sugar Bowl Resort in California is seeking a Culinary Service Manager to lead Judah Café's kitchen operations, ensuring menu development, portion control, and cost management in partnership with the Director of Food and Beverage.

The role directs scheduling, training, and development of culinary staff, while upholding health, safety, and sanitation standards, HACCP compliance, and quality controls across banquets and service.