Kitchen Operations Lead – Growth & ESOP

Massanutten Resort; McGaheysville (VA); On-site; USD 42,000 - 52,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Paid time off

Holidays

ESOP

Employee discounts

Professional development

Leadership growth

Job summary

Massanutten Resort is seeking a Kitchen Assistant Manager to lead daily operations across dine-in, counter service and takeout, and to support the Kitchen Manager in daily kitchen duties.

The role requires 2–4 years of kitchen experience, prior Lead Cook or Senior Line Cook background, and strong organizational skills. You will supervise 11–19 staff, ensure food quality and safety, manage inventory and costs, and collaborate with front-of-house to create a seamless guest experience.

Qualifications

• 2-4 years of kitchen experience in a fast-paced environment.
• Previous Lead Cook or Senior Line Cook experience required.
• Strong organizational and time-management skills.
• Ability to thrive under pressure and lead by example.
• Must be at least 21 years old.

Responsibilities

• Lead daily operations across dine-in, counter service, and takeout.
• Support the Kitchen Manager/Restaurant Chef in daily kitchen operations.
• Step in to lead the kitchen in the absence of senior leadership.
• Help supervise, train, and coach a team of 11-19 kitchen staff.
• Ensure food quality, consistency, and presentation standards.
• Assist with inventory, ordering, and cost control.
• Maintain compliance with food safety and sanitation standards.
• Coordinate meal preparation while ensuring efficiency and timeliness.
• Partner with front-of-house teams for a seamless guest experience.

Skills

Kitchen experience

Lead Cook

Organizational skills

Time management

Age 21+

Job description

Massanutten Resort is seeking a Kitchen Assistant Manager to lead daily operations across dine-in, counter service and takeout, and to support the Kitchen Manager in daily kitchen duties.

The role requires 2–4 years of kitchen experience, prior Lead Cook or Senior Line Cook background, and strong organizational skills. You will supervise 11–19 staff, ensure food quality and safety, manage inventory and costs, and collaborate with front-of-house to create a seamless guest experience.