Kitchen Manager

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

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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

  
  
  
  
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  • -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.


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  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.