Kitchen Manager

Location: Mt Carmel, Utah. 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. Zion Mountain Ranch is dedicated to land preservation and meaningful, nature-based travel, blending 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. Responsibilities 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. Lead menu development and culinary innovation, including seasonal offerings, special events, and signature dining experiences. Operational Management – Oversee and support culinary teams across venues to ensure smooth daily operations. Manage kitchen operations, ensuring timely and accurate food production according to established recipes and quality standards. Monitor kitchen equipment, maintain cleanliness and organization of kitchen storage areas, and work with the F&B Manager on ordering, inventory management, staffing, and compliance with local health regulations. Team Development & Leadership – Lead, train, and mentor culinary team members. Assign, oversee, and evaluate employee performance, provide coaching, training, and performance reviews, and facilitate one-on-one meetings to support professional growth. All team members must maintain a neat, clean, and well-groomed appearance. Financial Performance & Purchasing – Support the management of food costs, labor expenses, and operational budgets. Analyze financial reports and profit & loss statements to ensure the culinary program meets financial goals. Build and maintain relationships with key food vendors and suppliers for consistent product quality and cost management. Department Collaboration – Foster strong collaboration between kitchen teams, front-of-house operations, and other departments. Qualifications Passion for food, beverages, hospitality, guest satisfaction, and financial success. Strong culinary leadership experience, preferably within a resort, hotel, stadium, university campus, or multi-outlet hospitality environment. Proven ability to design, cost, and execute diverse menus across multiple venues and service styles. Strong leadership skills with the ability to inspire, mentor, and develop high-performing teams. Strong problem-solving skills with the ability to make strategic decisions within established policies and operational guidelines. Solid understanding of resort operations and the ability to collaborate effectively across departments. Strong financial management skills, including budgeting, forecasting, and profit & loss analysis. Strong computer skills and familiarity with inventory and purchasing systems. Food Handler’s Permit and/or Serve Safe certification required. High school diploma required; a college degree in a related field preferred. A valid driver’s license and a driving record that meets company standards for operating motor vehicles. Work with a safety-first attitude and minimize environmental impact when at work and living onsite. Physical Requirements May experience high-stress situations from high business volumes and public interactions. Must be able to lift 50+ lbs., carry trays or other items, stand for long periods, and perform bending, kneeling, and repetitive motions. Work environment may involve noise and interruptions, exposure to both hot and cold temperature extremes, high altitude, slippery floors, and other potentially dangerous natural elements. Exposure to chemicals and cleaning agents may require the use of personal protection equipment. Work Location Due to the in-person nature of the hospitality business, this position is on-site. RV space with hook-ups are available at no cost for employees, limited employee housing at no cost is available on-site and commuting from the local vicinity is also acceptable. Zion Mountain Ranch is open every day; you must be prepared to work a schedule that may include Saturdays, Sundays, and holidays. Benefits Salary will be adjusted based on experience. On-site employee housing at no cost. Limited space available. Discounts on food, retail, and gear. Complimentary access to most POWDR-owned resorts. Generous benefit package for full-time year-round employees. Career development and growth opportunities available here and at our facilities across POWDR. Equal Opportunity Employer Zion Mountain Ranch is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, pregnancy, age, national origin, disability status, genetic information, protected veteran status, or any other characteristic protected by law. #J-18808-Ljbffr