Kitchen Manager

Ontario Trillium Foundation; Bozeman (MT); On-site; USD 45,000 - 65,000; Full time

Benefits offered by this job

PTO

Health, Dental, Vision

ADA Insurance

Job summary

Ontario Trillium Foundation in Bozeman, MT is seeking a Kitchen Manager to lead a culinary team and uphold brand standards while delivering memorable guest experiences.

You will manage day-to-day kitchen operations, ensure recipes and timing, and supervise safety and sanitation. The role emphasizes hospitality, staff training, inventory coordination, and contributing to the bottom line in a fast-paced environment.

Qualifications

• Experience leading a kitchen or restaurant team with a focus on culture and standards.
• Strong hospitality mindset and guest experience focus.
• Ability to train and coach team members to uphold recipes and service quality.
• Must be able to lift 35-50 lbs and move around 80-90% per shift.
• Able to work 8-12 hour shifts and operate small kitchen tools.

Responsibilities

• Teach, coach, lead, and motivate the team while managing day-to-day kitchen operations.
• Uphold quality, safety, sanitation, and brand standards.
• Ensure recipes, specifications, and timing are executed to perfection.
• Coordinate product delivery and maintain menu availability for guests.
• Source, train, and schedule staff for impact and results.
• Demonstrate hospitality in actions and demeanor with guests and team.
• Drive sales and manage financials to the bottom line.

Skills

Leadership

Mentoring

Team coaching

Hospitality

Brand standards

Job description

Our Kitchen Managers serve in terms of protecting, maintaining and evolving the restaurant’s culture through adhering, teaching and preserving the integrity of our food and beverage standards within their restaurant. Food and beverages are at the heart of the definition of our culture and business.

What are we looking for?

• A leader who is dedicated to driving performance while mentoring and coaching the team
• A champion of culture and brand standards.
• Proven experience in a kitchen leadership role (Kitchen manager, Restaurant Manager, or Sous chef)
• A passion for hospitality and a commitment to creating memorable guest experiences.
• Experience is preferred but notrequired
• Be of legal age to purchase alcohol
• Must be able to lift & carry 35-50 lbs.Unassisted
• Have the ability tomove around 80-90%pershift
• Must be able to performwork for 8-12 hours per shift
• Operate & handle small tools

In your role, you will be:

• Teach, coach, lead, and motivate the team while managing the day-to-day operations of running a kitchen.
• An ambassador and steward for quality, safety & sanitation.
• Deliver perfect execution by adhering to brand recipes, specification sheets, and timing expectations.
• Manage and coordinate product delivery to ensure the guest experience exceeds expectations, and menu items are always available.
• Source, train, and schedule for impact and results.
• Demonstrate high level hospitality to both guests and team members in actions, tone and demeanor.
• Deliver results in financial performance by proactively driving sales with quality output and managing financials to the bottom line.

Why you will love it here:

• A kitchen culture built on Rocky Mountain Hospitality
• A pathwaytoadvancementopportunities
• PTO
• Health, Dental, Vision and ADA Insurance

We are an Equal Opportunity Employer and do not discriminate in hiring or employment on the basis of race, color, creed, religion, sex, sexual orientation, national origin, citizenship status, ancestry, age, marital or veteran status, physical or mental disability, arrest record, genetic information or any other characteristic protected by applicable federal, state and local laws.