Kitchen Manager

Breckenridge Grand Vacations•Breckenridge, CO

18h

About The Position

At Breckenridge Grand Vacations, we create Grand Vacations by Sharing Smiles with every Owner, Guest, and coworker. As our Kitchen Operations Manager at Bar Down located in the Grand Lodge on Peak 7, you will be the cornerstone of this mission, translating our passion for hospitality into every plate that leaves your kitchen. You will be the architect of exceptional dining experiences, leading a talented culinary team with vision, fostering a culture of excellence, and ensuring the highest standards of quality, safety, and creativity. This role is perfect for a culinary leader who is equal parts artist, strategist, and mentor. You will take ownership of the entire kitchen ecosystem, from menu innovation and cost control to team development and vendor partnerships, always acting with our 'End of the Line' philosophy to ensure seamless operations. If you thrive in a fast-paced, high-energy environment, are driven by financial and culinary results, and find deep satisfaction in empowering a team to deliver unforgettable moments, we’d love to meet you.

Requirements

Minimum of 5 years of progressive experience in a high-volume kitchen environment, including significant leadership responsibilities.
Demonstrated experience in recruiting, training, scheduling, and managing a back-of-house team.
Proven ability to manage inventory, control food and labor costs, and understand departmental budgets and financial reports.
Must obtain (if not currently held) and maintain a ServSafe Food Protection Manager Certification or equivalent within 30 days of hire.
Hands-on experience ensuring compliance with health, safety, and sanitation standards in a kitchen.
Proficiency in Microsoft Office (Outlook, Word, Excel) and experience with restaurant management software or POS systems.
Ability to meet the physical requirements of the role, including standing for prolonged periods, lifting 10-50 pounds regularly, and working in a fast-paced, sometimes loud environment.
Must be able to work a flexible schedule, including evenings, weekends, and holidays.
Excellent interpersonal and communication skills, with the ability to multitask, prioritize, and remain calm under pressure.

Nice To Haves

A culinary degree or equivalent professional culinary training from an accredited institution.
Experience in a full-service, upscale, or resort-style dining environment.
Direct experience in creative menu development, including seasonal updates and special event planning.
Strong established relationships with food purveyors and vendors.
Experience in developing and implementing formal staff training and development programs.
A background in hotels or resorts, with an understanding of how kitchen operations integrate with larger property goals.
Knowledge of or experience with sustainability initiatives in a kitchen setting (e.g., waste reduction, local sourcing).
Familiarity with specific inventory, purchasing, or scheduling software commonly used in the industry (e.g., Compeat, HotSchedules, Crunchtime).

Responsibilities

Lead, recruit, hire, train, schedule, develop, and mentor all back-of-house staff and Sous Chefs.
Provide strategic direction to the kitchen team, fostering a high-performance, results-driven culture.
Conduct performance evaluations, provide coaching, and manage discipline or termination as needed.
Establish and oversee staff training programs to ensure operational excellence and consistency.
Resolve complex employee issues and provide guidance to Sous Chefs.
Oversee all food preparation, presentation, and quality control to ensure exceptional standards.
Ensure strict compliance with all food safety, sanitation, and health regulations (e.g., temperature checks, storage, cleanliness).
Conduct regular kitchen and property inspections to maintain organization, cleanliness, and equipment functionality.
Participate in menu tastings and provide feedback on presentation, portion size, and flavor.
Collaborate on seasonal menu updates, incorporating fresh ingredients and guest feedback.
Ensure menu offerings align with brand standards, resort themes, and cost considerations.
Manage food inventory, procurement, and vendor relationships to ensure quality and optimal pricing.
Monitor kitchen expenses, food cost percentages, and labor efficiency to meet financial targets.
Manage and monitor departmental budgets and forecasts, providing analysis on variances.
Review and approve invoices and purchases, utilizing company software for accuracy.
Collaborate closely with the Restaurant General Manager and resort leadership to align kitchen operations with overall goals.
Foster strong, collaborative relationships with other departments, the GL7 Owners Association (GL7OA), business partners, and vendors.
Promote open communication and a positive, teamwork-oriented work environment.
Monitor guest satisfaction and handle complaints or concerns promptly and effectively to ensure a top-tier dining experience.
Assist in planning and executing special events, banquets, and large group reservations.
Oversee the maintenance of accurate performance, attendance, and HR compliance records.
Develop, communicate, and reinforce department-wide policies and procedures.
Support company-wide sustainability, philanthropy, and community initiatives.
Participate in reducing food waste, promoting local sourcing, and adhering to recycling policies.
Perform other duties as assigned to support restaurant and resort operations

Benefits

Health, vision, and dental insurance plans
Company-paid life insurance coverage
Voluntary Life and Accidental Death/Dismemberment Insurance
HSA and FSA-Dependent Care Accounts
Retirement plan
Generous paid time off (PTO) and sick leave to support work-life balance
Volunteer Time Off - Paid opportunities to give back to Summit County
Bereavement leave
Biannual bonuses
Tuition Reimbursement Program
Employee Wellness programs to support physical and mental health
Lifestyle perks: Ski/Rec center pass loan programs, lodging and gear discounts, sporting/concert event tickets, pet insurance partner discounts and access to Summit Medallions: Occasional-use transferable passes for access to 6 premier resorts (A-Basin to Vail) via owners’ program.