Culinary Assistant General Manager - The Cornice - Employee Housing May Be Available

Job Summary:

The Cornice, Kirkwood’s lively pizzeria and sports bar, is seeking a driven and hands-on Culinary Assistant General Manager (AGM) to oversee back-of-house operations and support the General Manager. This seasonal leadership role is ideal for someone with culinary experience, strong kitchen management skills, and a passion for delivering high-quality food in a fast-paced, guest-focused environment. From pizza prep to managing staff and online orders, you'll ensure kitchen operations run smoothly, safely, and efficiently all winter long.

Located in The Village at Kirkwood Mountain Resort, The Cornice serves up casual counter-service dining, featuring pizza, pub fare, and a full-service bar. Open December through April, The Cornice is a favorite for skiers and staff alike—with Trivia Tuesdays, employee events, and a lively après-ski atmosphere. The kitchen supports in-person orders and online ordering platforms, serving overnight guests daily.

Job Responsibilities:

Back-of-House Operations

• Oversee day-to-day kitchen operations, including food prep, quality control, and line execution.
• Ensure consistency, presentation, and portioning align with brand and resort standards.
• Manage food runner coordination and timing of orders (counter service and online).
• Maintain a clean, organized, and safe kitchen environment in compliance with health regulations.

Culinary Team Leadership

• Train, schedule, and supervise seasonal culinary staff including cooks, food runners, and dishwashers.
• Lead by example during high-volume shifts, working alongside the team as needed.
• Provide coaching, feedback, and support to maintain team morale and productivity.
• Support pre-shift meetings and performance reviews in coordination with the GM.

Inventory & Cost Control

• Manage BOH inventory, ordering, and receiving processes for food, paper goods, and kitchen supplies.
• Ensure proper storage, rotation, and labeling of all products.
• Monitor food cost, portion control, and waste reduction strategies.
• Track shift meal usage and identify discrepancies or training needs.

Collaboration & Guest Service

• Communicate closely with FOH team to coordinate ticket flow and guest wait times.
• Assist with special events and weekly Trivia Tuesdays from a culinary operations perspective.
• Support the General Manager with online ordering systems and operational adjustments.

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 kitchen or culinary management experience (pizzeria or high-volume casual preferred).
• Strong understanding of food safety standards and kitchen best practices.
• Serve Safe Manager Certification (or ability to obtain within 30 days of hire).
• Ability to lead a kitchen team in a fast-paced, guest-centered environment.
• Familiarity with inventory management, ordering, and basic cost control.
• Must be able to lift 50lbs, stand for long periods, and work in a winter mountain setting.
• Flexibility to work evenings, weekends, holidays, and snow days as needed.

Preferred Traits

• Passion for food, teamwork, and mountain life.
• Calm under pressure with a proactive, problem-solving mindset.
• Experience in pizza or casual bar food concepts.
• Comfortable working with online ordering systems and tech-savvy kitchen tools.