Kitchen Assistant Manager — Lead, Coach & Elevate

Massanutten Resort; McGaheysville (VA); On-site; USD 42,000 - 52,000; Full time

Benefits offered by this job

Health, Dental, & Vision Insurance

PTO & Holidays

ESOP (Employee Stock Ownership Plan)

Employee Perks (discount on resort)

Professional Development & Internal培训

Leadership Growth & Career Advancement

Job summary

Massanutten Resort in Virginia is seeking a Kitchen Assistant Manager to help lead fast-paced, high-volume kitchen operations while delivering exceptional food quality and team performance.

You will supervise, train, and coach a team of 11-19 staff, ensure food safety and cost control, and partner with front-of-house for a seamless guest experience. Flexible schedule includes nights and weekends.

Qualifications

• 2-4 years of kitchen experience in a fast-paced environment.
• Previous Lead Cook or Senior Line Cook experience required.
• Strong organizational and time-management skills.
• Ability to thrive under pressure and lead by example.
• Must be at least 21 years old.
• Prior supervisory or leadership experience is a plus.

Responsibilities

• Lead daily operations across dine-in, counter service, and takeout.
• Support the Kitchen Manager/Restaurant Chef in daily kitchen operations.
• Step in to lead the kitchen in the absence of senior leadership.
• Help supervise, train, and coach a team of 11-19 kitchen staff.
• Ensure food quality, consistency, and presentation standards.
• Assist with inventory, ordering, and cost control.
• Maintain compliance with food safety and sanitation standards.
• Coordinate meal preparation while ensuring efficiency and timeliness.
• Partner with front-of-house teams for a seamless guest experience.

Skills

Lead by example

Team leadership

Time management

Pressure handling

Education

ServSafe certification

Job description

Massanutten Resort in Virginia is seeking a Kitchen Assistant Manager to help lead fast-paced, high-volume kitchen operations while delivering exceptional food quality and team performance.

You will supervise, train, and coach a team of 11-19 staff, ensure food safety and cost control, and partner with front-of-house for a seamless guest experience. Flexible schedule includes nights and weekends.