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 in incident reports, and training logs. This is a FT Seasonal position.

• 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.

• 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.

• 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 (Serv Safe or equivalent).
• Prepare for and respond to health inspections.

• 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.

• 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.

• Help control overall kitchen labor costs through smart scheduling and productivity management.
• Maintain accurate records of invoices, inventory, incident reports, and training logs.

• -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.

• -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.