Culinary Assistant General Manager - Snowshoe Thompsons - Employee Housing May Be Availalbe

Create Your Experience of a Lifetime! Come work and play in the mountains! Whether it’s your first-time seeing snow or you were born on the slopes, joining our team means discovering (or re-discovering!) a passion for the outdoors while building lifelong connections with teammates and guests from around the world. With 40+ resorts across 3 continents, you can join our team for a season or stay to build a career. From day one, you'll receive some of the highest compensation rates in the industry, free pass(es) along with free ski and snowboard lessons, 40% retail discounts, the chance to grow through Epic Service - our leading training and development experience, and wellness benefits to fuel your success. Hiring for our seasonal positions occurs on a rolling basis. Applications will be accepted until December 15th or until the positions are filled (whichever is first). Employee Benefits • Ski/Mountain Perks! Free passes for employees, employee discounted lift tickets for friends and family AND free ski lessons • MORE employee discounts on lodging, food, gear, and mountain shuttles • 401(k) Retirement Plan • Employee Assistance Program • Excellent training and professional development • Referral Program To Learn More, please review the Benefits Eligibility Summary Job Summary: We are seeking a motivated and organized Culinary Assistant General Manager (AGM) to help lead back-of-house operations at Snowshoe Thompsons, a quick-service cafeteria located at Kirkwood’s Timber Creek base area. Open for breakfast and lunch during the winter season, this high-volume, family-focused restaurant serves skiers of all levels—especially beginners and those attending ski school. This role is perfect for a hands-on kitchen leader who thrives in a fast-paced, team-driven environment and is committed to food quality, cleanliness, and efficient service. Snowshoe Thompsons is located in the Timber Creek area of Kirkwood Mountain Resort, adjacent to ski school and beginner terrain. Operating December through April, the restaurant features a cafeteria-style service model with hot food stations, grab-and-go options, and a full bar. Its open-concept layout and proximity to lessons make it a convenient, high-traffic destination for families and newer skiers. Job Specifications: Starting Wage: Starting at $25.00/h Employment Type: Winter Seasonal 2026/2027 Shift Type: Full Time hours available Minimum Age: At least 18 years of age Housing Availability: Yes Job Responsibilities: Kitchen Operations Oversee daily kitchen operations including breakfast and lunch prep, hot line execution, and grab-and-go offerings. Ensure food is prepared, held, and served according to resort standards and health regulations. Manage food runner coordination and ensure timely replenishment of high-demand items. Maintain a clean, safe, and efficient kitchen at all times. Team Supervision & Development Lead, train, and support a seasonal culinary team including cooks, dishwashers, and runners. Assist with onboarding, shift assignments, and daily task delegation. Foster a positive and efficient kitchen culture with an emphasis on communication and accountability. Support performance evaluations and real-time coaching in collaboration with the General Manager. Inventory & Food Cost Management Monitor food usage, waste, and portion control; identify areas for cost savings and efficiency. Assist with weekly and monthly inventory counts and vendor ordering. Maintain par levels and proper rotation practices to ensure freshness and reduce spoilage. Cross-Department Collaboration Coordinate with the FOH team to ensure smooth guest service and timely food delivery. Help adapt operations during peak days, storms, or special resort events. Sustainability & Operational Support Support the implementation of Commitment to Zero sustainability and recycling initiatives at the outlet, in coordination with the Resort Sustainability Manager. Assist in training staff on Commitment to Zero programs, ensuring understanding of related expectations and providing ongoing feedback. Provide hands-on assistance with waste sorting at outlet waste stations when needed. Maintain high standards for food preparation, cleanliness, safety, and sanitation in compliance with applicable laws and regulations, including regular evaluation of outlet waste systems and diversion programs. Job Requirements: 2–4 years of culinary leadership experience, preferably in high-volume or quick-service environments. Strong understanding of food safety protocols and kitchen best practices. Serve Safe Manager Certification (or ability to obtain within 30 days of hire). Excellent communication, time management, and multitasking skills. Proficiency in kitchen inventory systems and basic ordering procedures. Ability to work early mornings, weekends, holidays, and inclement weather days. Physical ability to stand for extended periods and lift up to 50lbs. Preferred Experience with breakfast service, cafeteria-style kitchen workflows, or resort food service. Team-first attitude and ability to lead by example in a fast-paced setting. Friendly, guest-conscious mindset with attention to family-friendly service. The expected pay range is Starting at $25.00/h. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors. In completing this application, and when submitting related documentation, applicants may redact information that identifies their age, date of birth, and/or dates of attendance at or graduation from an educational institution. We follow all federal, state, and local laws including restrictions on child/minor labor. Minors hired into this position will not be asked or permitted to engage in any activities restricted to adult workers.