Resort Kitchen Manager

Location: Bend, Oregon

Are you interested in delivering memorable experiences, enhancing people's lives and having fun while doing it? This shared mission of POWDR and Mt. Bachelor creates a fun and inspiring culture that we live every day. We look for employees who are passionate about sharing mountain culture, have a positive attitude, are problem solvers and care about winning as a team. Our vision drives us to deliver exceptional experiences and it's our employees who become the true moment makers here at Mt. Bachelor.

This role comes with amazing perks & benefits because we want our employees to Work Where You Play- Free employee season pass and free or discounted dependent(s) season pass- Free and discounted friends & family day passes- Free transportation to & from Bend, Sunriver, and La Pine- Discounts across the resort (food & beverage, retail, rentals, lessons & more)- Employee housing program- 401k with up to 5% company match & immediate vesting- Discounted onsite daycare- Local & national discounts (YETI, Burton, Dell, Subaru, Nokian, Sunriver Golf, Mammut, & more)- Free reciprocal access for employees to other POWDR resorts & 50% day passes at IKON pass resorts

Position Summary

The Resort Kitchen Manager is the culinary leader for the resort and provides oversight, inclusive of fine dining, casual dining, food court, mobile operations, and banquets. Provides leadership and training for all back-of-the-house positions in the Food & Beverage department. The Resort Kitchen Manager will provide and maintain a professional culinary operation and control expenses relative to the operation. Develop a defined food program with set standards and continuously check the quality of food being offered to our guests.

Essential Functions/Major Responsibilities- Works with Senior Management, Food & Beverage Director, Lodge Manager, culinary and service staff regarding operations, standards, and character of restaurants.- Works alongside the Lodge Managers to ensure that all culinary expectations and dining experiences are delivered by the entire culinary team.- Works as a consultant to all Food & Beverage Sous Chefs and cooks.- Works alongside the Lodge Managers to consult and ensure a suitable Back of House staff is hired and maintained throughout the season.- Develops a defined food program with set standards, menus, standardized recipes, and relevant menu costs for all Food & Beverage outlets.- Understands the importance of organization, safety, time management, cleanliness, and punctuality regarding paperwork, meetings, deadlines, and returning phone calls.- Supports Mt. Bachelor’s Mission Statement, goals, and core values.- Taking and extending physical inventory and making sure all transfers are accounted for.- Checks the quality of all food served and produced.- Responsible for scheduling staff for external training classes.- Responsible that the staff have proper and usable equipment and tools to perform tasks.- Responsible for ordering and receiving all provisions needed for outlet operation.- Act as a spokesperson for the culinary department by giving information to culinary and service staff.- Constantly refine kitchen systems and techniques.- Meet with outlet managers on a regular basis.- Performs all duties in any outlet they may be assisting in.- Addresses and corrects all culinary issues promptly and fairly.- Works with an ongoing concern for menu development.- Recognize and develop key staff members with the effective use of delegation.- Can handle and manage confidential information.- Maintain a professional and personable appearance.- Organized in tasks and sees projects through to the finish. Has good follow-through and makes it a habit of getting back to people on issues.- Can handle a fast-paced, potentially high-pressure environment.- Observe mountain-wide policies found in the Employee Handbook and ensure staff follow them as well.- Ensure that the outlet follows all local, state, and federal laws and regulations, including, but not limited to, local liquor laws, employment laws, OSHA rulings, and sanitation standards.- Must be comfortable working in a customer-oriented environment with guests of unknown origins within a potential COVID exposure scenario.

Secondary Function

Supportive of all Mt. Bachelor departments and functions. May be asked to assist in areas outside of the Food & Beverage Department.

Supervisory Responsibilities- Number of employees supervised: 8- Positions Supervised: Sous Chefs and BOH Leads- Scheduling and assigning work: Yes- Training: Culinary Staff- Salary Actions: Yes- Disciplinary Actions: Yes- Performance Reviews: Yes- Hiring/Termination: Yes

Interpersonal Contacts

Interacts with all staff levels and positions in the company, with a focus on the Food and Beverage division. Interacts with outside vendors and business partners.

Specific Job Skills- License/Certifications: Oregon Food Handler’s Card, OLCC preferred, ServSafe - Manager.- Technical: E