Kitchen Manager

Brundage Mountain Resort Llc; McCall (ID); On-site; USD 55,000 - 75,000; Full time

Job summary

Brundage Mountain Resort Llc in Idaho is seeking a Kitchen Manager to lead our high-volume outlets, ensuring consistency and quality under pressure.

You will hire and train staff, develop menus with cost controls, manage inventory, safety, and sanitation standards, and partner with the F&B Director to run the culinary operations smoothly.

The role requires a Serve Safe certification, 3+ years in busy kitchens, strong leadership and communication, and a flexible schedule including weekends.

Qualifications

• At least 3 years’ experience in high-volume kitchens.
• Serve Safe certification or state-equivalent.
• Proficient with Microsoft Word and Excel.
• Flexible schedule including weekends/holidays.
• Excellent cooking skills with strong knowledge of produce and ingredients.

Responsibilities

• Hire, train, and manage staff with sanitation methods.
• Develop and cost menus for multiple outlets.
• Coordinate and manage kitchen receiving and storage with FIFO.
• Document information in kitchen and management logbooks daily.
• Monitor inventory and work to reduce spoilage of items.
• Ensure all food preparation meets regulatory guidelines.
• Train on standardized food presentation for each dish.
• Oversee opening/closing and other duties per F&B Director.

Skills

Leadership

Teamwork

Interpersonal skills

Organizational skills

Calm under pressure

Education

Serve Safe certification

Tools

Microsoft Word

Microsoft Excel

Job description

Job Summary:The kitchen manager position is for an individual who thrives in a busy atmosphere, can handle the pressure of a high-volume kitchen, and has stamina, creativity, and attention-to-detail. Kitchen manager is first-in-command in all outlet kitchens during operations and assists the F&B Director in the efficient and profitable running of the culinary section of the F&B Departments. The goal of all employees is to deliver excellent customer service, creating a unique experience for the customer which makes them want to return; to achieve this you will need to help lead the culinary team to consistently deliver an excellent product.Essential Duties and Responsibilities:Hire, train, and mange staff; to include proper kitchen sanitization methodsAssist in the development and costing of menus for multiple outletsCoordinates and manages kitchen team in receiving deliveries and food storage. (e.g., maintaining tidiness, following the first in – first out principle, proper food hierarchy)Document appropriate information in kitchen and management logbooks dailyEnsure that all food preparation is in accordance with regulatory guidelinesTrain and manage standardized food presentation guidelines for each dishMonitor inventory levels of commonly used items and look for ways to reduce spoilage of infrequently used itemsTrack all financials spent on a weekly basisPreparing meals and food to meet the specifications of guests in a timely mannerTraining in the correct use of kitchen knives and equipment such as grills, ovens, steamers, and warmers in food preparation.Managing weekly inventory and ensuring supplies are fresh and of high qualityManaging proper temperatures while cooking, holding, serving, and storing of foodKeeping workstations and kitchen equipment clean, organized, and sanitizedManage kitchen opening, closing and other side duties as directed by the F&B DirectorJob Qualifications:At least 3 years’ experience working in kitchens within a high-volume operationValid certification in Serve Safe or the equivalent recognized by the state of IdahoProficient use of Microsoft Word and ExcelShould be able to work a flexible schedule to include weekends or holidays at different times of the yearOther Requirements:Excellent cooking skills paired with a good understanding of produce and ingredientsProven organizational skills with a proficiency in organizing and managing different tasks to required deadlinesExperience working as a kitchen manager within a high-volume operationExcellent team player and a desire to develop leadership skills, working with the Director to inspire and motivate the culinary teamProfessional verbal and written communication and excellent interpersonal skills; remaining and maintaining calm during serviceExpertise and patience to deal with any issues that arise in an analytical and creative approach that corrects the existing problem and avoids future conflictHands-on approach to all operational aspectsAble to regularly lift at least 50lbsOther Requirements:Have a genuine desire to provide the best customer experience, exceeding customer expectations and constantly reviewing and evolving their own performance and that of their teams.Maintain the highest personal standards of integrity, conduct and performance; they are adaptable, energetic, dependable, and have a strong work ethic.Have good working relationships with everyone they meet at work, behaving in a friendly, courteous, and professional way.Bring a positive attitude to work, ensuring co-operation between employees in all departments to make Brundage the best it can be.