Kitchen Manager

Zion Mountain Ranch is an elevated sanctuary just 3 miles from the East Entrance of Zion National Park, set on a roaming bison preserve. Guests can choose from thoughtfully crafted cabins and bespoke lodges and enjoy on‑site experiences including guided horseback riding, bison feedings, and Cordwood, a field‑to‑fork restaurant featuring ingredients from the ranch’s organic gardens.

Dedicated to land preservation and meaningful, nature‑based travel, Zion Mountain Ranch blends purposeful hospitality with a deep respect for the land and the spirit of the American West. Team members play a vital role in creating experiences that strengthen guests’ connection to this landscape and its enduring story.

Job Summary: 

As the Kitchen Manager of culinary operations at Zion Mountain Ranch, you will work under the direction of the Food & Beverage Manager. You will provide strategic leadership and oversight for all culinary operations across the property, including Food & Beverage outlets, Café operations, Catering and Banquet operations, and special event dinners.

Your role is to lead culinary innovation, menu development, operational excellence, and team development across all dining locations and large-scale events. You will ensure the highest standards of food quality, presentation, safety, and consistency while maintaining financial performance targets. This position is also responsible for cultivating a strong culinary culture rooted in open communication, teamwork, trust, positivity, and the empowerment of team members at every level.

Culinary Leadership

• Oversee culinary leadership ranging from breakfast through fine dining, banquet operations, and quick-service locations.
• Develop and maintain ranch-wide culinary standards, policies, and procedures to ensure operational consistency and excellence.
• Ensure consistency in food quality, presentation, sanitation, and guest experience across all culinary outlets.
• Lead menu development and culinary innovation, including seasonal offerings, special events, and signature dining experiences.
• Cultivate a positive and supportive culinary culture by modeling respectful communication, encouraging collaboration, and recognizing team contributions.
• Lead culinary operations through seasonal business fluctuations, including onboarding and training seasonal culinary staff.

Operational Management

• Oversee and support culinary teams across venues to ensure smooth daily operations.
• Oversee all aspects of kitchen operations, ensuring timely and accurate food production according to established recipes and quality standards.
• Monitor kitchen equipment to ensure proper functioning; report any maintenance needs to the F&B Manager.
• Maintain the cleanliness and organization of the kitchen, storage areas, and walk-in refrigerators and freezers.
• Work in unison with the F&B Manager to develop and implement efficient systems for ordering, inventory management, staffing, and food production across the property.
• Ensure compliance with local health department regulations, including food safety procedures, sanitation standards, and proper temperature logging.
• Work in unison with the F&B Manager to maintain accurate documentation of sales, payroll, inventory, and financial performance metrics.

Team Development & Leadership

• Lead, train, and mentor culinary team members to build a cohesive, high-performing culinary organization.
• Assign, oversee, and evaluate employee performance, providing coaching, training, and performance reviews.
• Facilitate one-on-one meetings with team members to identify strengths, address development areas, and promote professional growth.
• Foster an environment where feedback is welcomed and acted upon to support continuous improvement.

Financial Performance & Purchasing

• Alongside the F&B Manager, support the management of food costs, labor expenses, and operational budgets across all culinary venues.
• Alongside the F&B Manager, support the analysis of financial reports and profit and loss statements to ensure the culinary program meets financial goals.
• Build and maintain strong relationships with key food vendors and suppliers to ensure consistent product quality, reliable supply, and effective cost management.
   

Department Collaboration

• Foster strong collaboration between kitchen teams, front-of-house operations, and other departments.

WHAT YOU NEED TO GET THE JOB DONE

• Passion for food, beverages, hospitality, guest satisfaction, and financial success