Bousquet Mountain
Overview
Seasonal opportunity to lead Bousquet's restaurants! Seasonal Full-Time. The Chef Manager will oversee kitchen operations at Drifters & QSR Restaurant at Bousquet Mountain during the ski season, combining culinary expertise with strong management skills to deliver exceptional dining experiences for mountain guests. Responsibilities
Lead 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. Develop and implement seasonal menus reflecting current culinary trends and guest preferences. Create and maintain standardized recipes to ensure 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. 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. 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. Monitor and control food costs to meet budgetary targets; manage inventory levels and minimize waste; order ingredients and supplies from approved vendors (negotiating pricing where possible). Track and analyze kitchen performance metrics including food cost percentage and labor costs; assist in budget preparation and forecasting. 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. Maintain a clean, organized, and safe kitchen environment; conduct regular inspections and staff training on safety and sanitation practices. Qualifications
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 as outlined in the employee handbook
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Seasonal opportunity to lead Bousquet's restaurants! Seasonal Full-Time. The Chef Manager will oversee kitchen operations at Drifters & QSR Restaurant at Bousquet Mountain during the ski season, combining culinary expertise with strong management skills to deliver exceptional dining experiences for mountain guests. Responsibilities
Lead 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. Develop and implement seasonal menus reflecting current culinary trends and guest preferences. Create and maintain standardized recipes to ensure 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. 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. 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. Monitor and control food costs to meet budgetary targets; manage inventory levels and minimize waste; order ingredients and supplies from approved vendors (negotiating pricing where possible). Track and analyze kitchen performance metrics including food cost percentage and labor costs; assist in budget preparation and forecasting. 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. Maintain a clean, organized, and safe kitchen environment; conduct regular inspections and staff training on safety and sanitation practices. Qualifications
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 as outlined in the employee handbook
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