Kitchen Manager

Massanutten Resort; McGaheysville (VA); On-site; USD 45,000 - 62,000; Full time

Benefits offered by this job

Health Insurance

Paid Time Off (PTO) & Holidays

Employee Stock Ownership Plan (ESOP)

Employee Perks (discounts)

Professional Development & Training

Leadership Growth & Career Advancement

Job summary

Massanutten Resort in Virginia is seeking an experienced Kitchen Manager to oversee daily kitchen operations, lead a high-performing team, and deliver exceptional culinary experiences while meeting financial and operational goals.

You will manage 11–19 staff, drive food quality and safety, control food and labor costs, oversee inventory and waste, and collaborate on menu costing. This full-time, on-site role offers growth opportunities and comprehensive benefits.

Qualifications

• Previous kitchen management experience required.
• 2–4 years of experience in a high-volume kitchen environment.
• Strong leadership, communication, and organizational skills.
• Ability to manage budgets, costs, and key performance metrics.
• Must be at least 21 years old.

Responsibilities

• Lead, train, and motivate a team of 11–19 kitchen staff.
• Oversee all day-to-day kitchen operations and food production.
• Ensure top-tier food quality, consistency, and safety standards.
• Manage food and labor costs while driving profitability.
• Control inventory, ordering, and waste reduction.
• Develop staff through coaching, feedback, and performance evaluations.
• Collaborate on menu development, pricing, and cost analysis.
• Maintain compliance with all health, safety, and sanitation regulations.

Skills

Team leadership

Budget management

Inventory control

Cost analysis

Food safety

Communication

Job description

Massanutten Resort | Great Eastern Purveyors (GEP)

Kitchen Manager

Lead the Kitchen. Drive Results. Inspire Teams.

We are looking for an experienced Kitchen Manager to oversee kitchen operations, lead a high-performing team, and deliver exceptional culinary experiences while meeting financial and operational goals.

What You Will Do

• Lead, train, and motivate a team of 11–19 kitchen staff
• Oversee all day-to-day kitchen operations and food production
• Ensure top-tier food quality, consistency, and safety standards
• Manage food and labor costs while driving profitability
• Control inventory, ordering, and waste reduction
• Develop staff through coaching, feedback, and performance evaluations
• Collaborate on menu development, pricing, and cost analysis
• Maintain compliance with all health, safety, and sanitation regulations

What We Are Looking For

• Previous kitchen management experience required
• 2–4 years of experience in a high-volume kitchen environment
• Strong leadership, communication, and organizational skills
• Ability to manage budgets, costs, and key performance metrics
• Must be at least 21 years old

Desired

• ServSafe certification
• Strong culinary skills and knowledge of kitchen math
• Experience with inventory and cost control systems

Schedule

Full availability required, including mornings, nights, weekends, and holidays

• Minimum of 40 hours per week

Compensation & Benefits

Salary: $53,500

We offer a comprehensive benefits package designed to support your health, well-being, and career growth:

• Health, Dental, & Vision Insurance Available
• Paid Time Off (PTO) & Holidays
• ESOP (Employee Stock Ownership Plan)
• Employee Perks (discount on resort amenities, dining, retail, travel packages, and more)
• Professional Development & Internal Training Opportunities
• Leadership Growth & Career Advancement Paths