Summit Smokehouse Kitchen Manager

Vail Resorts • Truckee, CA

14d • $26 - $29

About The Position

The Kitchen Manager is responsible for the overall quality of food and service at the Zephyr Lodge and Summit Smokehouse quick-serve restaurants at Northstar California. The role assists with management of an on-mountain dining outlet’s kitchen environment and helps ensure staff provide guests with a pleasant dining experience. The Kitchen Manager assists the General Manager with scheduling, inventory, training, and performance management, among other operational responsibilities.

This is a winter-seasonal position for 2026/2027 with full-time hours available. The starting pay range is $26.00–$29.00 per hour. Housing is not available.

Requirements

• At least 18 years of age.
• Minimum 3 years of experience in a high-volume restaurant operation.
• Minimum 3 years of direct management experience.
• Computer skills with purchasing systems, MS Office Suite, and Outlook.

Nice To Haves

• Culinary degree preferred.
• Advanced culinary skills preferred.

Responsibilities

• Be proficient in all kitchen positions and apply an in-depth knowledge of culinary techniques.
• Create a motivating atmosphere and cohesive team environment.
• Train, supervise, and effectively communicate standards to direct reports.
• Ensure the outlet operates under HACCP guidelines and follows Serve Safe Culinary Guidelines for food handling, FIFO stock rotation, sanitation, labeling, and dating.
• Maintain a current, accessible SDS book and ensure staff are trained in its use.
• Assist the General Manager with staff scheduling, labor-budget management, assigning duties and breaks, and adjusting staffing to business volume.
• Model professional grooming and uniform standards, food-safety practices, a positive and professional attitude and language, preparation for anticipated business levels, and maintenance of a clean and safe work area.
• Follow through on disciplinary actions with appropriate documentation, training, and guidance in a positive, professional manner.
• Manage ordering and receiving, cost transfers, order guides, and inventory control for food, beverages, supplies, and other purchases for the building.
• Conduct routine line checks and maintain the quality of food served and produced.
• Assist the General Manager with hiring and retaining food-service personnel.
• Communicate standards effectively.
• Lead the kitchen team in maintaining the condition and cleanliness of the kitchen and equipment, meeting safety and sanitation standards, and promptly following up on equipment malfunctions.
• Work with the restaurant management team to complete monthly food-safety audits.
• Assist in creating and following prep, cleaning, and closing lists.
• Adhere to and uphold Vail Resorts policies, procedures, and operating standards.
• Ensure recipes are followed and produced consistently and safely.
• Monitor food portioning, preparation, and waste to control cost of goods.
• Use Avero reports to help predict daily business volumes and preparation levels.
• Maintain a professional demeanor and a positive attitude toward employees and guests.
• Perform monthly inventories to ensure products are accurately counted and recorded.
• Perform other duties as assigned.

Benefits

• Free employee passes, discounted lift tickets for friends and family, and free ski lessons.
• Employee discounts on lodging, food, gear, and mountain shuttles.
• 401(k) retirement plan.
• Employee Assistance Program.
• Training and professional development.
• Referral Program.
• Wellness benefits.
• 40% retail discounts.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed