Breckenridge,CO,USA-based Resort Kitchen Manager-$68000 To $78000 Per

Beaver Run Resort & Conference Center is a premier hospitality establishment nestled in the scenic town of Breckenridge, Colorado, right in the heart of the majestic Colorado Rocky Mountains. Known for its exceptional service and quality guest experiences, the resort sits conveniently between Main Street and the ski slopes, offering year-round access to stunning outdoor activities including skiing in the winter and hiking in the summer. As the largest conference center in Breckenridge with 40,000 square feet of versatile conference and meeting space, Beaver Run Resort caters to both leisure travelers and business events, delivering a vibrant and dynamic environment for guests and employees alike. The resort prides itself on fostering a culture where caring is central to every endeavor, emphasizing service and quality across all departments. This vibrant work environment is supported by a team-oriented atmosphere where employees are encouraged to excel and grow their skills in a fast-paced setting. With a strong reputation in hospitality, Beaver Run Resort & Conference Center is dedicated to maintaining excellent standards and creating memorable experiences for all visitors. The Resort Kitchen Manager role is a critical leadership position based on-site in Breckenridge, Colorado. This full-time, year-round role with benefits eligibility offers an annual salary ranging from $68,000 to $78,000 depending on experience. The Kitchen Manager is entrusted with overseeing the financial performance of all culinary operations in the resort, placing a strong emphasis on budget management, cost control, and inventory oversight. They serve as a vital link between kitchen operations and financial discipline, ensuring smooth management of food and labor costs while upholding the highest standards of food safety and sanitation. Key to this role is the leadership and supervision of an indirect team of 20-25 kitchen staff members. Responsibilities include managing scheduling, attendance, payroll, and mentoring sous chefs and line leaders in financial literacy and regulatory accountability. The manager ensures full compliance with local, state, and federal food safety regulations through regular kitchen audits and safety inspections. This role also involves close collaboration with culinary and front-of-house teams to establish and maintain food handling protocols, promote safety, and champion cleanliness and quality throughout the kitchen. The position requires a strategic thinker who can develop, track, and manage kitchen operating budgets in partnership with culinary and purchasing leadership. Through generating and analyzing financial reports, the manager identifies cost-saving opportunities and trends to optimize the budget. They also lead inventory processes including ordering, receiving, and reconciliation to avoid overstock, spoilage, and loss while building strong supplier relationships that enhance value and contract compliance. This is an excellent opportunity for a seasoned kitchen professional with a background in resort or high-volume hospitality environments to contribute to a respected and established resort while enhancing their career with a supportive team and comprehensive benefits package including paid time off, health insurance, a 401k plan with match, and employee discounts.

• 3+ years of progressive kitchen leadership in a resort, hotel, or high-volume environment
• Demonstrated knowledge and execution of food and labor cost management, inventory control, and budget adherence
• Demonstrated understanding and implementation of food safety regulations and best practices in sanitation
• Proven ability to lead kitchen audits and enforce compliance protocols
• Advanced skills in Excel and restaurant management software (e.g., Craftable, Birchstreet, or similar)
• Certification in ServSafe or equivalent food safety management or ability to acquire within 60 days
• Proficiency in English written and spoken language