Kitchen Manager at Breckenridge Grand Vacations

Breckenridge, Colorado, United States -

Full Time

Start Date

Immediate

Expiry Date

19 May, 26

Salary

76700.0

Posted On

18 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Team Leadership, Recruiting, Hiring, Training, Scheduling, Mentoring, Performance Evaluation, Coaching, Food Safety Compliance, Menu Innovation, Cost Control, Inventory Management, Vendor Partnerships, Budget Management, Financial Reporting, Guest Satisfaction

Industry

Real Estate

Description

Description Kitchen Manager Location: Bar Down at The Grand Lodge on Peak 7 Position: Full-Time Exempt Compensation: $63,960 - $76,700 (DOE) About the Role: 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. 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 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. Preferred Qualifications: 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). Compensation & 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. About Our Company: Breckenridge Grand Vacations is a locally owned resort developer with a 40-year history in Summit County. We've been recognized as a Top Workplace for our employee-focused culture and commitment to responsible growth and giving back to the place we call home. Applications will be accepted until February 24, 2026. We value diversity and welcome applicants from all backgrounds. Equal Opportunity Employer.

Responsibilities

The Kitchen Manager will lead, recruit, train, and mentor all back-of-house staff, providing strategic direction to foster a high-performance, results-driven culinary team. Responsibilities also include overseeing all food preparation, quality control, ensuring strict compliance with safety regulations, and managing kitchen expenses and budgets to meet financial targets.