Kitchen Manager

Massanutten Resort; McGaheysville (VA); On-site; USD 48,000 - 59,000; Full time

Benefits offered by this job

Health Insurance

PTO & Holidays

ESOP

Employee Perks

Professional Development & Training

Leadership & Career Growth

Job summary

Massanutten Resort is seeking a Kitchen Manager to lead a 11-19 person kitchen team and oversee daily operations to deliver exceptional dining experiences. You will drive food quality, safety, budgeting, and cost control while mentoring staff and collaborating on menu development.

This on-site role requires strong leadership, 2-4 years in high-volume kitchens, ServSafe preferred, and a willingness to work mornings, nights, weekends, and holidays.

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

Leadership

Communication

Organizational skills

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

As Kitchen Manager, you will:

• 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

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.