Kitchen Manager

Catamount-Ski-Resort-LL; South Egremont (MA); On-site; USD 52,000 - 64,000; Full time

Job summary

Catamount is seeking a Kitchen Manager to lead daily operations of the cafeteria, blending culinary expertise with team leadership and business operations. This role oversees food production, service quality, and adherence to safety standards in a high-volume, seasonal setting.

The position combines menu development, inventory control, training, and incident reporting with a focus on efficiency, accuracy, and a positive kitchen culture.

Qualifications

• Must be at least 18 years old
• Ability to work independently with minimal supervision
• Ability to lift up to 100 lbs and work in loud environments
• Reliable transportation to the resort for early/morning shifts

Responsibilities

• Oversee kitchen operations, food production, plating, and service to maintain quality and portions; develop recipes, prep lists, and production schedules
• Lead and supervise kitchen staff; conduct performance reviews and coaching; foster a collaborative kitchen culture
• Enforce health regulations, food safety standards, HACCP, allergen handling, and sanitation
• Manage inventory, purchasing, and cost control; track waste and portioning; maintain records
• Monitor equipment and facilities; coordinate maintenance and repairs; ensure safe use of tools

Skills

Team leadership

Food safety

Inventory management

Staff training

Tools

ServSafe certification

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 in incident reports, and training logs. This is a FT Seasonal position.

ESSENTIAL DUTIES AND RESPONSIBILITIES

1. 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.

1. 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.

1. 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.

1. 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.

1. 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.

1. 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.

Preferred Qualifications

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