Kitchen Manager

Telluride Ski & Golf; South Egremont (MA); On-site; USD 45,000 - 65,000; Full time

Job summary

Catamount is seeking a Kitchen Manager to lead the cafeteria operations, blending culinary excellence with people leadership and daily accountability.

This FT Seasonal role requires overseeing food production, inventory, safety, and staff development to ensure consistent quality and efficient service across high-volume periods.

Qualifications

• Minimum age 18.
• Ability to work independently with little supervision.
• Ability to lift and carry up to 100 lbs in a loud, high-noise environment.
• Reliable transportation to the resort for overnight and early-morning shifts.
• Experience in a fast-paced full-service kitchen.

Responsibilities

• Kitchen Operations & Food Production: oversee all food preparation, cooking, plating, and service to maintain quality, presentation, and portion control.
• Team Leadership & Staff Management: train, schedule, supervise staff, conduct performance reviews and coaching.
• Food Safety, Sanitation & Compliance: enforce health regulations, HACCP, cleanliness, and certifications.
• Inventory, Purchasing & Cost Control: manage inventory levels, ordering, receiving, storage, and waste reduction.
• Equipment, Facilities & Maintenance: monitor equipment, arrange maintenance, and ensure safe operation.

Skills

Kitchen operations

Team leadership

Inventory management

Food safety

Cost control

Job description

Catamount is looking for a Kitchen Manager, the operational leader responsible for the day-to-day running of our cafeteria. The role blends culinary expertise, people management, and business operations incident reports, and training logs. This is a FT Seasonal position.

Essential Duties And Responsibilities

• Kitchen Operations & Food Production
• Oversee all food preparation, cooking, plating, and service to maintain consistent quality, presentation, and portion control.
• Develop, update, and enforce standardized recipes, prep lists, and production schedules.
• Manage opening and closing procedures, including equipment checks, cleaning schedules, and securing the kitchen at the end of service.
• Handle high-volume periods, special events, catering, and unexpected rushes while keeping service smooth.
• Team Leadership & Staff Management
• Train, schedule, and supervise kitchen staff (line cooks, prep cooks, dishwashers, lodge).
• Conduct performance reviews, coaching, and disciplinary actions when needed.
• Foster a positive, professional kitchen culture focused on teamwork, accountability, and continuous improvement.
• Cross-train staff so the kitchen can function effectively during absences or peak times.
• Ensure clear communication of daily 86'd items, allergy protocols, and service expectations.
• Food Safety, Sanitation & Compliance
• Enforce all health department regulations, food safety standards (HACCP principles), and company policies.
• Monitor temperature logs, proper storage, FIFO (First In, First Out) rotation, and allergen handling.
• Oversee deep cleaning, pest control readiness, and equipment sanitation.
• Lead or coordinate food safety training and maintain required certifications (ServSafe or equivalent).
• Prepare for and respond to health inspections.
• Inventory, Purchasing & Cost Control
• Manage inventory levels-ordering, receiving, and storing food, beverages, and supplies.
• Conduct regular inventory counts and reconcile against usage and sales.
• Control food cost percentage through portion control, waste reduction, yield tracking, and smart purchasing.
• Track and minimize waste, spoilage, and over-portioning.
• Equipment, Facilities & Maintenance
• Monitor the condition of kitchen equipment (ovens, ranges, refrigeration, dishwashers, etc.) and schedule preventive maintenance or repairs.
• Report facility issues promptly and coordinate with food and beverage director.
• Ensure proper use of tools and equipment to prevent damage and injuries.
• Financial & Administrative Duties
• Help control overall kitchen labor costs through smart scheduling and productivity management.
• Maintain accurate records of invoices, inventory, incident reports, and training logs.

Required Qualifications

• -Minimum age 18.
• -Ability to work independently, exercise good judgment, and make sound decisions with little to no direct supervision.
• -Ability to lift and carry up to 100 lbs and to work safely in loud, high-noise environments.

• -Reliable transportation to the resort for overnight and early-morning shifts.
• -Prior kitchen experience in a fast-paced full-service environment. Experience placing orders and maintaining inventory levels.

Preferred Qualifications

• -Prior kitchen experience in a fast-paced full-service environment.
• -Experience placing orders and maintaining inventory levels.
• -Experience managing people.
• -Experience managing people.