SP - Kitchen Manager (TN Visa ONLY) at Spanish Peaks Mountain Club – Big Sky, Montana

Kitchen Manager

Excellent Service is at the heart of what we do here at Spanish Peaks Mountain Club. Our team knows our associates are our best asset, and we treat our associates as we do our members: with kindness, humility, and respect. Spanish Peaks is a private community situated on 3,500 acres nestled at 7,700 feet in stunning Big Sky, Montana. We are about 50 miles away from Bozeman, Belgrade, and West Yellowstone, MT.

Summary

The Kitchen Manager provides professional leadership and operational oversight of culinary operations supporting the Clubhouse and Associate Dining programs. This role is responsible for culinary program management, menu development strategy, food safety and sanitation compliance, workforce planning, training systems, cost control, and operational performance management. The Kitchen Manager partners closely with Club Operations and Food & Beverage leadership to ensure consistent quality, service standards, and operational excellence across all culinary outlets.

This is a management-level role focused on culinary operations leadership, systems development, and continuous improvement.

Essential Functions

Major areas of responsibility include, but are not limited to:

• Provide leadership and management of kitchen operations, including staffing strategy, scheduling oversight, training and performance management of culinary teams and associates.
• Develop and oversee menu planning frameworks and culinary standards in alignment with Club service objectives, seasonal programming, and member experience expectations.
• Establish and enforce food safety, sanitation, and regulatory compliance programs consistent with local, state, and federal requirements.
• Manage departmental budgeting, food cost controls, inventory systems, purchasing strategies, and vendor relationships to support financial and operational goals.
• Analyze kitchen and food & beverage operational metrics (labor utilization, food cost percentage, quality audits, service efficiency) and implement continuous improvement initiatives.
• Design and oversee training programs for culinary associates to ensure consistent execution of standards, safety protocols, and quality expectations.
• Collaborate cross-functionally with Food & Beverage leadership, Clubhouse Operations, Events, and Membership teams to support service planning and operational coordination.
• Lead operational planning for daily service, special events, and seasonal programming to ensure readiness, efficiency, and service excellence.
• Ensure kitchens and food production environments meet brand, safety, and operational standards through routine inspections and audits.

Qualifications

Required:

• Bachelor’s degree in Culinary Management, Hospitality Management, Food Service Management, Business Administration, or a closely related field.
• Minimum of 3–5 years of progressive leadership experience in hotel, resort, private club, or high-end food & beverage operations, including management of culinary teams and kitchen operations.
• Demonstrated experience with budgeting, food cost control, labor planning, sanitation compliance, and operational performance management.
• Strong written and verbal communication skills in English.
• Proficiency in Microsoft Office and food & beverage management systems.

Preferred:

• Experience in luxury hospitality or private club environments.
• Prior leadership responsibility for multi-outlet or high-volume food & beverage operations.
• Bilingual in Spanish and English.

Physical Requirements

This role is primarily managerial and operational in nature. The individual must be able to:

• Move throughout kitchen, dining, and service areas for inspections and operational oversight.
• Stand and walk for extended periods as required for leadership presence.
• Occasionally lift up to 50 lbs in support of training, inspections, or operational needs.

Benefits

For more information about Spanish Peaks, please visit https://spanishpeaks.com/