Kitchen Manager / Chef de Cuisine

Position Overview We are seeking a hands-on, organized, and professional Kitchen Manager / Chef de Cuisine to help build out and lead our kitchen operations for a new upscale, fast casual food outlet at our boutique mountain resort. This role is ideal for someone who enjoys creating elevated but approachable food in a relaxed, guest-focused environment — without the chaos of fine dining and late nights.

The kitchen serves:

breakfast for hotel guests seven days per week, an all-day menu featuring elevated comfort food, shareables, seasonal specials, etc. and occasional special events or group dinners. This is a leadership role, but also a working position. The ideal candidate is equally comfortable: building prep systems, leading a small team, jumping on the line during service, maintaining organization and cleanliness, and helping create a positive and professional kitchen culture. We value consistency, efficiency, teamwork, creativity, and hospitality over ego or fine-dining formality. Key Responsibilities Kitchen Leadership & Operations Oversee day-to-day kitchen operations and service execution Lead, train and supervise all kitchen staff, including cooks, prep cooks, and dishwashers, ensuring smooth shift operations and high team morale Create and maintain prep systems, pars, and kitchen organization Assist ownership/management with menu development and seasonal updates Ensure food quality, consistency, presentation, and timing Help establish a calm, efficient, team-oriented kitchen culture Food Preparation & Service Work scheduled shifts on the line and in prep as needed Execute breakfast, lunch, and dinner service (working hours to be determined mutually) Ensure proper setup, breakdown, and cleaning procedures Assist with recipe development and food costing Maintain consistency across all menu items Inventory & Purchasing Manage ordering and inventory levels Minimize waste and monitor food cost Receive and properly store deliveries Maintain organization of walk-ins, dry storage, and prep areas Compliance & Cleanliness Maintain all health department and food safety standards Ensure proper labeling, dating, and storage procedures Maintain a clean, organized, and safe kitchen environment Assist with equipment maintenance awareness and reporting Team Collaboration Work closely with hotel staff to ensure smooth guest experience Coordinate with front-of-house leadership on service flow and specials Help cross-train team members where appropriate Maintain a positive and professional attitude under pressure Preferred Experience 3+ years of kitchen leadership experience preferred Experience as a sous chef, kitchen manager, chef de cuisine, or lead cook Experience in boutique hotels, upscale casual restaurants, cafes, breweries, or similar concepts is a plus Breakfast experience strongly preferred Skills & Attributes Strong organizational and multitasking abilities Ability to lead a small team with professionalism and respect Comfortable working both independently and collaboratively Calm and composed during busy service periods Strong understanding of prep systems and kitchen efficiency Knowledge of food safety and sanitation standards Reliable, dependable, and punctual Positive attitude and strong work ethic Willingness to be hands-on and flexible in a growing operation Physical Requirements Ability to stand for extended periods Ability to lift up to 50 lbs Ability to work in a fast-paced kitchen environment Compensation & Schedule Competitive pay based on experience Potential bonus opportunities based on performance and growth Mix of daytime and evening shifts Weekend and holiday availability required Opportunity to help shape and grow a unique hospitality concept in the mountains

Pay:

From $24.00 per hour Shift availability: Night Shift (Required) Ability to

Commute:

Townsend, TN 37882 (Required)

Work Location:

In person