Kitchen Manager

Vail Resorts•South Lake Tahoe, CA

53d•$25 - $27•Onsite

About The Position

The Assistant General Manager, Culinary partners with the General Manager to lead East Peak Lodge, one of Heavenly’s busiest on-mountain dining locations. With high-volume indoor and outdoor QSR operations, a large slopeside deck, events and après, and a strong local following, East Peak is a fast-paced operation where no two days look quite the same, and where skiing or riding are actually part of getting to work. With a primary focus on culinary and back-of-house operations, this leader helps drive food quality, develop employees, manage the business, and create a great experience throughout the lodge. We’re looking for someone who enjoys high-volume operations, takes pride in building strong teams, and is excited to bring both culinary leadership and fresh ideas to one of Heavenly’s signature mountain dining locations.

Requirements

2–4 years of progressive leadership experience in culinary, restaurant, Food & Beverage, hospitality, or resort operations, including experience leading kitchen or BOH operations.
Strong culinary and operational knowledge with demonstrated ability to maintain food quality, consistency, safety, and execution in a high-volume environment.
Demonstrated ability to lead, coach, and develop employees while communicating effectively across different teams and areas of the operation.
Experience with scheduling, purchasing, inventory, food-cost control, or other restaurant financial processes.
Current ServSafe Manager Certification, or ability to obtain within required timeframe.
Working proficiency with Microsoft Office and common restaurant or business systems.
Ability to work weekends, holidays, early mornings, and other schedules based on business needs.
Ability to work safely in a high-altitude mountain environment and changing winter weather conditions.
Intermediate skiing or snowboarding ability required.

Responsibilities

Partner with the General Manager to lead the daily operation of East Peak Lodge, supporting strong standards for employees, guests, safety, financial performance, and execution.
Regularly serve as Manager on Duty, making decisions and supporting both front- and back-of-house teams based on the needs of the operation.
Maintain a visible presence throughout the lodge, conducting operational walkthroughs and helping address cleanliness, organization, service, staffing, and facility needs.
Coordinate daily staffing, deployment, opening and closing, and operational readiness based on business levels, weather, events, and changing mountain conditions.
Step beyond the kitchen as needed to support guest service, employees, events, and overall lodge performance.
Lead daily culinary and BOH execution, including production planning, food quality, presentation, consistency, speed of service, and kitchen organization.
Help ensure strong food safety, sanitation, receiving, storage, product rotation, and kitchen readiness standards.
Coordinate purchasing and inventory processes and monitor product usage, waste, food costs, and product levels.
Partner with the General Manager and culinary leadership on menus, seasonal offerings, and practical improvements to quality, efficiency, and execution.
Support East Peak events, après, activations, and special programming, contributing culinary ideas and operational leadership to the overall experience.
Lead, coach, and develop employees and frontline leaders across the lodge, with a particular focus on the culinary and BOH team.
Support recruiting, onboarding, training, scheduling, performance management, and employee development.
Help build an engaged and accountable team culture through clear expectations, real-time coaching, recognition, communication, and consistent leadership.
Help develop employees and emerging leaders by providing opportunities to learn, take on responsibility, and grow within Mountain Dining.
Develop a strong understanding of East Peak’s overall business performance, including revenue, labor, cost of sales, inventory, and profitability, with particular focus on culinary cost controls and BOH performance.
Support labor planning and scheduling based on forecasted business levels while balancing operational and employee needs.
Support and coordinate inventory counts, purchasing, receiving, payroll, reporting, and other required administrative processes.
Lead by example in creating a welcoming, responsive guest experience and support employees in resolving issues and taking care of guests.
Help maintain a strong safety culture and reinforce company policies, food safety and sanitation requirements, health regulations, and safe work practices.
Partner across Mountain Dining and with Mountain Operations, Facilities, Ski School, and other resort teams to solve problems and support the broader Heavenly experience.
Embrace change, contribute ideas, and help improve how East Peak operates for both employees and guests.
Perform other duties as needed or assigned by leadership in support of Mountain Dining and resort operations.