Resort Kitchen Manager

Description

Who We Are:

Caring is at the heart of everything we do! Beaver Run Resort & Conference Center is located in Breckenridge, Colorado - the heart of the Colorado Rocky Mountains. Nestled between the mountain and Main Street just a few steps away from the ski slopes in the winter and the hiking trails in the summer. With 40,000 square feet of conference and meeting spaces, Beaver Run is the largest conference center in Breckenridge. We are passionate about providing exceptional guest and employee experiences. If you are service and quality minded and enjoy a fast-paced, vibrant environment, we encourage you to apply to be a part of our team.

What You'll Do:

The Resort Kitchen Manager – is responsible for managing the financial performance of the resort’s culinary operations with a strong emphasis on cost control, budgeting, and inventory management. In addition, this role plays a key leadership part in ensuring full compliance with food safety regulations and driving initiatives to create a safer, more accountable Food & Beverage division. This individual bridges the gap between kitchen operations and financial discipline while championing a culture of safety, cleanliness, and excellence. Position is located on-premises in Breckenridge, CO. Transitional employee housing may be available. Full-time, year-round position with benefits eligibility.

Position range $68,000-$78,000 Annual Salary DOE

Supervisory Responsibilities:

• Indirectly manage a staff of 20-25 kitchen staff.
• Manage scheduling, time and attendance, and payroll.
• Train and mentor sous chefs and line leaders in financial literacy and regulatory accountability.
• Provide effective feedback, including performance evaluations.
• Partner with HR and Food & Beverage Senior Management to hire new staff.

Duties/Responsibilities:

• Develop, track, and manage kitchen operating budgets in collaboration with culinary and purchasing leadership.
• Control and optimize food and labor costs to meet or exceed financial targets.
• Generate and analyze financial reports to identify variances, cost-saving opportunities, and performance trends.
• Lead inventory processes including ordering, receiving, tracking, reconciliation, preventing overstock, spoilage, and loss.
• Build strong supplier relationships to drive value, consistency, and contract compliance.
• Collaborate with chefs and supervisors to ensure efficient scheduling and workforce utilization.
• Ensure compliance with all local, state, and federal food safety regulations and health codes.
• Conduct regular kitchen audits and safety inspections; take corrective action when needed.
• Partner with culinary and front-of-house teams to establish, implement, and maintain food handling protocols.
• Identify and implement process improvements to reduce waste and improve consistency and quality.
• Support recipe and menu engineering to maintain desired food cost targets.
• Serve as a financial and compliance liaison between the kitchen and resort leadership.
• Communicate regularly with Executive Chef and the Director of F&B regarding key metrics and improvement strategies.

Education and Experience:

• 3 years of progressive kitchen leadership in a resort, hotel, or high-volume environment – required
• Demonstrated knowledge and execution of food and labor cost management, inventory control, and budget adherence – required
• Demonstrated understanding and implementation of food safety regulations and best practices in sanitation – required
• Proven ability to lead kitchen audits and enforce compliance protocols – required
• Advanced skills in Excel and restaurant management software (e.g., Craftable, Birchstreet, or similar) – required
• Culinary degree or equivalent training – preferred
• Certification in ServSafe or equivalent food safety management or ability to acquire within 60 days – required
• Experience leading cross-departmental safety or compliance initiatives – preferred
• Proficiency in English written and spoken language – required
• Bilingual Spanish – preferred

What We Offer:

• Opportunity for bonuses based on performance and time worked
• On-site parking steps away from the lifts
• Employee ski pass purchasing program
• Hotel Dining discounts
• Paid Time Off
• Insurance:
  • Health
  • Dental
  • Vision
  • Optional Life, Disability, etc.
• 401k match

This job description is not meant to be an all-inclusive representation of the tasks and duties. Other duties and tasks may be assigned as business dictates.

Qualifications

• 3 years of progressive kitchen leadership in a resort, hotel, or high-volume environment – required
• Demonstrated knowledge and execution of food and labor cost management, inventory control, and budget adherence – required
• Demonstrated understanding and implementation of food safety regulations and best practices in sanitation – required
• Proven ability to lead kitchen audits and enforce compliance protocols – required
• Advanced skills in Excel and restaurant management software (e.g., Craftable, Birchstreet, or similar) – required
• Culinary degree or equivalent training – preferred
• Certification in ServSafe or equivalent food safety management or ability to acquire within 60 days – required
• Experience leading cross-departmental safety or compliance initiatives – preferred
• Proficiency in English written and spoken language – required
• Bilingual Spanish – preferred

Salary : $68,000 - $78,000