Summit Smokehouse Kitchen Manager

Vail Resorts•Truckee, CA

12d•Onsite

About The Position

The Kitchen Manager is responsible for the overall quality of food and service at Zephyr Lodge and Summit Smokehouse, quick-serve restaurants at Northstar California. The role assists with managing the kitchen environment in an on-mountain dining outlet and ensures staff provide guests with a pleasant dining experience each day. The Kitchen Manager also assists the General Manager with scheduling, inventory, training, performance management, and other operational needs.

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, Microsoft Office Suite, and Outlook.

Nice To Haves

Culinary degree.
Advanced culinary skills.

Responsibilities

Work proficiently in all kitchen positions and apply an in-depth knowledge of culinary techniques.
Create a motivating atmosphere and cohesive team environment.
Train, supervise, and communicate standards effectively to direct reports.
Ensure the outlet follows HACCP guidelines and Serve Safe culinary guidelines, including food handling, FIFO stock rotation, sanitation, labeling, and dating.
Maintain an accessible, current SDS book and train staff in its use.
Assist the General Manager with staff scheduling, labor-budget management, assigning duties and breaks, and adjusting staffing to business volume.
Model and enforce professional workplace conduct, grooming and uniform standards, food-safety practices, preparedness, and clean, safe work areas.
Follow through on disciplinary actions with documentation, training, and guidance.
Manage ordering and receiving, cost transfers, order guides, and inventory control for food, beverages, supplies, and other building purchases.
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 kitchen and equipment condition and cleanliness, meeting safety and sanitation requirements, and promptly following up on equipment malfunctions.
Work with the restaurant management team to complete monthly food-safety audits.
Assist with creating and following prep, cleaning, and closing lists.
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 forecast daily business volumes and preparation levels.
Maintain a professional demeanor and positive attitude toward employees and guests.
Conduct monthly inventories and ensure products are accurately counted and recorded.
Perform other duties as assigned.