Kitchen Manager

Base Camp Bar & Grill; Snowmass Village (CO); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Opportunity for advancement

Bonus based on performance

Company parties

Competitive salary

Dental insurance

Employee discounts

Health insurance

Training & development

Vision insurance

Job summary

Base Camp Bar & Grill in Snowmass Village is seeking an experienced Kitchen Manager to lead from the floor, build a strong BOH team, and maintain operations through extreme seasonal volume.

You will recruit, train, and coach staff, design efficient schedules, control food cost, ensure top quality and safety, and collaborate on a cohesive seasonal menu that reflects the Base Camp brand and guest preferences.

Qualifications

• Experience leading a high-volume back-of-house in a seasonal resort.
• Proven ability to hire, train, and develop BOH staff.
• Strong scheduling, forecasting, and labor management skills.
• Experience controlling food cost and inventory.
• Knowledge of health, safety, and sanitation standards.
• Comfortable leading during peak service and holiday periods.
• Familiarity with restaurant operating software.

Responsibilities

• Lead day-to-day back-of-house operations and maintain a professional kitchen.
• Recruit, hire, train, and develop BOH staff.
• Build efficient kitchen schedules to balance service and labor goals.
• Manage food ordering, inventories, and food cost controls.
• Maintain consistent food quality, portions, and presentation.
• Oversee line checks, temperature logs, and prep quality.
• Ensure strong organization and communication during high-volume service.
• Implement prep lists, order guides, and opening/closing procedures.
• Maintain health, safety, and sanitation compliance.
• Collaborate on seasonal menu development with ownership.
• Communicate issues and solutions with ownership and BOH.

Skills

Kitchen Leadership

Hiring & Training

Scheduling & Labor

Inventory & Food Cost

Quality & Food Safety

Communication & Problem Solving

Seasonal Resort Experience

Job description

Benefits:

• Opportunity for advancement
• Bonus based on performance
• Company parties
• Competitive salary
• Dental insurance
• Employee discounts
• Health insurance
• Training & development
• Vision insurance

Join the leadership team at Base Camp Bar & Grill, located slope-side in Snowmass Village.

We’re a high-volume, high-energy restaurant known for bold food, strong drinks, and a tight-knit team culture. We’re looking for an experienced Kitchen Manager who can lead from the floor, build a strong kitchen team, and keep operations organized and consistent through the extreme volume swings of a seasonal resort restaurant.

This is a hands-on leadership position. The right person is comfortable jumping onto the line when needed, but also understands that their larger responsibility is building the people, systems, and accountability that keep the kitchen running well every day.

Key Responsibilities

• Kitchen Leadership: Lead day-to-day back-of-house operations and maintain a professional, productive, team-focused kitchen environment. Set clear expectations and hold the team accountable to Base Camp standards.
• Hiring, Training & Development: Assist with recruiting and hiring kitchen employees. Train, coach, and develop BOH staff while addressing performance issues promptly and consistently.
• Scheduling & Labor Management: Build efficient kitchen schedules based on forecasted business levels and make adjustments as needed to balance service demands with labor goals.
• Inventory, Ordering & Food Cost: Manage food and kitchen supply ordering using established pars and order guides. Maintain accurate inventories and work with the BOH management team to control food cost, waste, overproduction, and purchasing.
• Quality & Execution: Maintain consistent food quality, portioning, preparation, and presentation. Conduct line checks, temperature logs, prep checks, and food quality assessments and correct issues before they affect service.
• Service Leadership: Maintain strong organization and communication during high-volume service. Help manage ticket times, expo flow, prep readiness, and line execution during peak periods.
• Systems & Organization: Implement and maintain BOH systems including prep lists, order guides, pars, opening and closing procedures, cleaning schedules, and daily kitchen walkthroughs.
• Health & Safety: Maintain a clean, organized kitchen and enforce food safety, sanitation, workplace safety, and health department standards.
• Communication & Problem Solving: Communicate openly with ownership, front-of-house management, and the BOH team. Identify operational issues early and bring solutions, not just problems, to regular management meetings.
• Menu Development: Collaborate with ownership and the kitchen team to maintain and evolve a cohesive, seasonal menu that reflects the Base Camp brand, operational capabilities, and guest preferences.

Qualifications

• Previous kitchen management, sous chef, or comparable leadership experience in a high-volume restaurant.
• Strong experience managing high-volume prep and à la carte service.
• Proven ability to lead, train, coach, and hold a kitchen team accountable.
• Strong organizational skills and the ability to maintain systems even during extremely busy periods.
• Experience managing food cost, inventory, ordering, waste, labor, and scheduling.
• High standards for food quality, cleanliness, sanitation, and kitchen organization.
• Calm, patient, and direct leadership style with strong interpersonal and communication skills.
• Comfortable operating in a seasonal resort environment with significant fluctuations in business and extremely high-volume holiday periods.
• Familiarity with restaurant scheduling, inventory, and operational software.
• ServSafe or comparable food safety certification preferred.
• Ability to lift up to 50 pounds, stand for extended periods, and perform the physical requirements of a working kitchen management position.
• Availability to work evenings, weekends, holidays, and other shifts required by the business.

At Base Camp, we promote from within and give our managers meaningful ownership over their departments. This position is ideal for someone who wants more than a chef title. We’re looking for a leader who wants to build a strong kitchen, improve systems, develop people, and have a real voice in how the restaurant operates and grows.