Kitchen Manager

Bhbw Lodging; Brian Head (UT); On-site; USD 29,000 - 30,000; Full time

Benefits offered by this job

Summer season passes

F&B discounts

Merchandise discounts

Carpool incentives

Van share transport

Healthy lifestyle network

Job summary

Bhbw Lodging in Brian Head, UT is seeking a Kitchen Manager to oversee daily kitchen operations for dining, banquet, and catering. This full-time, year-round role requires leadership of kitchen staff, inventory control, and collaboration with the F&B Director to elevate guest dining experiences.

The position demands 2+ years in kitchen management, ServSafe certification (or ability to obtain within 30 days), strong organizational and scheduling skills, and the ability to thrive in a fast-paced,

Qualifications

• 2+ years of kitchen management or supervisory experience, preferably in a resort, hotel, or high-volume setting.
• ServSafe certification (or ability to obtain within 30 days).
• Excellent organizational, scheduling, and conflict-management skills.
• Ability to lead in a fast-paced, seasonal environment with fluctuating volume.

Responsibilities

• Ensure all food is prepared, stored, and served per recipe, portion, and quality standards.
• Supervise, train, schedule, and evaluate kitchen staff; manage hiring and disciplinary decisions.
• Order ingredients and supplies based on menu needs, forecasted volume, and market pricing.
• Oversee food preparation and plating to ensure consistency and guest satisfaction.
• Maintain sanitation standards and ensure compliance with health and safety codes.
• Conduct regular inventory counts and manage food cost controls.
• Partner with the F&B Director on menu development, pricing, and portioning.
• Build staff schedules aligned with occupancy, events, and seasonal demand.
• Train staff on safe equipment operation and proper handling of hazardous materials.
• Coordinate with the Steward/dishwashing team to ensure kitchen wares and equipment support service volume, including large events.

Skills

Staff supervision

Food safety knowledge

Inventory management

Menu planning

Education

ServSafe certification

Job description

Job Details
Job Location: Brian Head, UT 84719
Position Type: Full Time
Salary Range: $21.00 - $22.00 Hourly

The Kitchen Manager oversees daily kitchen operations at Brian Head Lodge, ensuring food quality, safety, and consistency across all dining, banquet, and catering services. This role supervises kitchen staff, manages inventory and ordering, and partners with the F&B Director to elevate the guest dining experience.

Duties & Responsibilities

• Ensure all food is prepared, stored, and served per recipe, portion, and quality standards
• Supervise, train, schedule, and evaluate kitchen staff; manage hiring and disciplinary decisions
• Order ingredients and supplies based on menu needs, forecasted volume, and market pricing
• Oversee food preparation and plating to ensure consistency and guest satisfaction
• Maintain sanitation standards and ensure compliance with health and safety codes
• Conduct regular inventory counts and manage food cost controls
• Partner with the F&B Director on menu development, pricing, and portioning — including banquet, catering, and group event menus
• Build staff schedules aligned with occupancy, events, and seasonal demand
• Train staff on safe equipment operation and proper handling of hazardous materials
• Coordinate with the Steward/dishwashing team to ensure kitchen wares and equipment support service volume, including large events

Position Type & Expected Hours

Full-time, year-round
Core hours Monday–Friday, with flexibility required for evenings, weekends, and holidays based on lodge occupancy and event calendar

Qualifications

• 2+ years of kitchen management or supervisory experience, preferably in a resort, hotel, or high-volume setting
• Strong knowledge of food preparation, recipes, and kitchen operations
• ServSafe certification (or ability to obtain within 30 days)
• Excellent organizational, scheduling, and conflict-management skills
• Ability to lead in a fast-paced, seasonal environment with fluctuating volume
• Experience with banquet/catering operations a plus

Compensation & Benefits

• Free summer season passes to all Resorts in the collective
• Discounts in food and beverage and retail outlets within the collective
• Opportunity for discounts on merchandise and goods through contracts obtained by the company for employee use
• Carpool incentives
• Transportation is provided through van share options
• Access to like-minded individuals to help encourage a healthy active lifestyle
• Networking and travel opportunities

NOTICE: This job description is not intended to be an exhaustive list of duties, responsibilities, or qualifications associated with the job. This job description may be changed to include new responsibilities and tasks or change existing ones as management deems necessary