Chef Manager

Seasonal opportunity to lead Bousquet's restaurants! Seasonal Full-Time Position About the Role Drifters & QSR Restaurant at Bousquet Mountain is seeking an experienced Chef Manager to lead our kitchen operations during the ski season. This role combines culinary expertise with strong management skills to deliver exceptional dining experiences for our mountain guests. The Chef Manager will oversee all aspects of kitchen operations, from menu development and food preparation to staff supervision and budget management, while maintaining the highest standards of food quality and safety. Key Responsibilities Culinary Leadership Develop and implement seasonal menus that reflect current culinary trends and guest preferences Create and maintain standardized recipes ensuring consistency in taste, quality, and presentation Oversee all food preparation, cooking, and plating to maintain high culinary standards Develop daily specials and promotional items in collaboration with management Team Management Recruit, hire, train, and mentor kitchen staff including line cooks, prep cooks, and dishwashers Create and manage kitchen schedules to ensure adequate staffing during peak service periods Conduct performance evaluations and provide ongoing coaching and development Foster a positive, professional kitchen culture focused on teamwork and excellence Manage payroll and timekeeping for kitchen staff Operations Management Direct daily kitchen operations ensuring efficient workflow and timely service Coordinate with front-of-house management to ensure seamless guest service Handle guest feedback professionally and implement improvements as needed Maintain kitchen equipment and coordinate repairs and maintenance as required Financial Management Monitor and control food costs to meet budgetary targets Manage inventory levels and minimize waste through proper rotation and storage Order ingredients and supplies from approved vendors, negotiating pricing when possible Track and analyze kitchen performance metrics including food cost percentage and labor costs Assist in budget preparation and forecasting Food Safety & Compliance Ensure strict adherence to all food safety regulations, sanitation standards, and health codes Maintain current knowledge of local, state, and federal food safety requirements Implement and monitor HACCP protocols and food handling procedures Maintain a clean, organized, and safe kitchen environment Conduct regular inspections and staff training on safety and sanitation practices Qualifications Required Minimum 3-5 years of culinary experience with at least 2 years in a supervisory or management role Proven track record of managing kitchen operations and leading culinary teams Strong knowledge of food safety regulations and sanitation standards ServSafe Manager certification (or ability to obtain within 30 days of hire) Experience with inventory management, cost control, and budget oversight Excellent leadership, communication, and interpersonal skills Ability to work in a fast-paced environment and manage multiple priorities Flexibility to work weekends, holidays, and evenings as required during ski season Physical ability to stand for extended periods, lift up to 50 lbs, and work in varying temperatures Preferred Culinary degree or certification from an accredited institution Experience in resort, hotel, or high-volume restaurant settings Knowledge of diverse cuisines and cooking techniques Proficiency with restaurant management software and POS systems Experience with seasonal menu planning and large-group catering What We Offer Competitive seasonal compensation Bousquet Mountain ski privileges Opportunity to work in a dynamic mountain environment Professional development opportunities Additional benefits as outlined in the employee handbook

Created: 2025-10-16