A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
Job Summary To Apply for this Job Click Here Restaurant Chef /
Kitchen Manager Location:
Mountain resort community in
Virginia Relocation:
Not offered for this role (local or self‑relocating candidates only) About the Role A well‑established, year‑round destination resort in Virginia is seeking an experienced Restaurant Chef / Kitchen Manager to lead back‑of‑house operations for one of its full‑service restaurants. This leader will oversee daily kitchen execution, culinary quality, food safety, team development, and cost controls in a high‑volume, guest‑focused environment that serves both resort guests and local diners. Key Responsibilities Lead all kitchen operations, including prep, line execution, expo, and closing procedures Maintain consistent food quality, recipe adherence, and presentation standards Hire, train, schedule, and develop BOH team members Manage inventory, ordering, vendor relationships, and weekly cost controls Ensure compliance with all food safety, sanitation, and health regulations Oversee line checks, temperature logs, and kitchen cleanliness standards Partner with FOH leadership to ensure smooth service flow and guest satisfaction Monitor labor and food cost targets; implement systems to reduce waste and improve efficiency Support menu execution, seasonal specials, and operational improvements Lead by example with a hands‑on, positive, team‑focused leadership style Qualifications 3-5+ years of experience as a Sous Chef, Kitchen Manager, or Restaurant Chef Strong background in high‑volume, scratch‑kitchen or resort‑style operations Proven ability to train, coach, and motivate kitchen teams Solid understanding of food cost management, ordering, and inventory systems Knowledge of food safety standards (ServSafe certification preferred) Ability to thrive in a fast‑paced, guest‑driven environment Strong communication, organization, and leadership skills Must be able to commute daily or relocate independently What Makes This Opportunity Attractive Stable, year‑round business with strong leadership support A collaborative, team‑oriented culture Opportunity to influence kitchen standards, systems, and culinary execution Competitive compensation and benefits Work in a scenic mountain community with a strong hospitality footprint
JOB ID :
180088 #post Ron Voncannon To Apply for this Job Click Here Apply Now Share This Job Share on Email Share on Linkedin Share on Facebook 𝕏 Share on X Share on Email
