Find & Apply For Restaurant / Food Service Manager Jobs in Slinger, Wisconsin

Position Summary We're looking for an experienced Kitchen Manager to both cook and lead at the Chalet at Little Switzerland. This is a full-time, year-round role that splits evenly between hands-on cooking and running the kitchen — working the line and managing food production, staff, inventory, and cost through our busy winter ski season, then planning, staffing, and cooking for weddings, banquets, and private events at the Chalet through spring, summer, and fall. The ideal candidate is equally comfortable on the line and behind the scenes: someone who cooks to a high standard under pressure, and who can also schedule a team, manage inventory and food cost, and keep the kitchen running smoothly day to day. This role requires flexibility, including evenings, weekends, and some holidays during winter, with steadier, more predictable hours in the off-season built around event bookings. Key Responsibilities Winter Operations Cook and prepare menu items for daily food service at the Chalet, working the line during high-volume periods. Plan, order, and maintain food, beverage, and supply inventories. Create staff schedules to ensure efficient coverage during peak business periods. Manage kitchen production flow to keep pace with guest volume and minimize wait times. Monitor food costs, inventory, and waste to maximize profitability. Ensure compliance with food safety, sanitation, and health regulations. Recruit, train, supervise, and mentor kitchen and food service staff. Maintain a clean, organized, and safe kitchen environment. Off-Season Operations Plan and cook menus for weddings, banquets, and events held at the Chalet. Work closely with clients and event coordinators to deliver exceptional guest experiences. Order supplies and coordinate staffing for events. General Responsibilities Build and maintain relationships with vendors and suppliers. Lead by example — work the line alongside staff during busy periods. Collaborate with other department managers to support resort operations and guest satisfaction. Maintain high standards of food quality, presentation, and customer service throughout the year. Qualifications Minimum 2 years of kitchen experience, preferably in a high-volume restaurant, resort, catering, or hospitality environment, with hands-on cooking as a core part of the role. Comfortable running a line during fast-paced, high-volume service, as well as managing inventory, purchasing, scheduling, and food cost control. Catering or banquet experience strongly preferred. Strong leadership, communication, and organizational skills. Ability to perform well under pressure while managing multiple priorities. Knowledge of food safety regulations and sanitation practices. Food Safety Certification (or ability to obtain one). Toast Software knowledge or ability to learn Schedule Full-time, year-round. Winter is the busiest season — expect extended hours, including weekends and holidays, to meet operational demands. In the off-season, responsibilities shift toward planning, staffing, and cooking for weddings, banquets, and private events at the Chalet, with a steadier schedule between bookings. Benefits May Include Competitive wages Paid vacation Health Reimbursement account Profit sharing 401k with company contribution Bonus eligible Season ski pass and employee discounts Stable, year-round employment in a growing resort environment

Benefits:

401(k) 401(k) matching Flexible schedule Health insurance Paid time off

Experience:

kitchen: 2 years (Preferred) Ability to

Commute:

Slinger, WI 53086 (Required)

Work Location:

In person