Kitchen Manager

The Kitchen Manager oversees daily kitchen operations at Brian Head Lodge, ensuring food quality, safety, and consistency across all dining, banquet, and catering services. This role supervises kitchen staff, manages inventory and ordering, and partners with the F&B Director to elevate the guest dining experience.

Duties & Responsibilities

• Ensure all food is prepared, stored, and served per recipe, portion, and quality standards
• Supervise, train, schedule, and evaluate kitchen staff; manage hiring and disciplinary decisions
• Order ingredients and supplies based on menu needs, forecasted volume, and market pricing
• Oversee food preparation and plating to ensure consistency and guest satisfaction
• Maintain sanitation standards and ensure compliance with health and safety codes
• Conduct regular inventory counts and manage food cost controls
• Partner with the F&B Director on menu development, pricing, and portioning — including banquet, catering, and group event menus
• Build staff schedules aligned with occupancy, events, and seasonal demand
• Train staff on safe equipment operation and proper handling of hazardous materials
• Coordinate with the Steward/dishwashing team to ensure kitchen wares and equipment support service volume, including large events

Position Type & Expected Hours

• Full-time, year-round
• 40 hours per week with flexibility required for evenings, weekends, and holidays based on lodge occupancy and event calendar