Deli Kitchen Manager - Hands-On Lead Role

About the Hungry Moose

Family-owned and rooted in Big Sky since 1994, the Hungry Moose is more than a grocery store — it’s a cornerstone of the community. With locations in Town Center and at the base of Big Sky Resort, we nourish locals and visitors alike through thoughtfully sourced food, local products, and genuine Montana hospitality.

A job at the Moose is an introduction to the heart of Big Sky. Team members are encouraged to share their talents, grow their skills, and help shape what we offer. Guided by sustainability, community connection, and a deep love for this place we call home, we continue to carve our own path while feeding Big Sky every day.

Job Summary

The Hungry Moose is seeking an energetic, results‑driven Deli Kitchen Manager to support and lead daily deli operations at our Mountain location.

This is a hands‑on, on‑the‑floor leadership role focused on day‑to‑day execution. The Deli Kitchen Manager works closely with the Location Manager and leads a small kitchen team of approximately 3–4 people per shift (about 8 team members total).

Reporting to the Location Manager, the Deli Kitchen Manager is responsible for planning and executing daily production, supporting efficient service flow, and maintaining high standards of food quality, cleanliness, and safety. During peak winter season, the deli produces approximately 150–300 sandwiches per day, with lower volume during summer and shoulder seasons. Production is planned and batch‑based, requiring strong organization, pacing, and attention to detail.

What We Offer

At the Hungry Moose, we believe a healthy workplace supports the whole person — on and off the clock. Our benefits are designed to help you thrive in Big Sky while doing work that matters.

Living Well in Big Sky

• Subsidized employee housing

• Paid Time Off (PTO) and Sick Time accrual

Pay, Perks Appreciation

• 35% employee discount at both Hungry Moose locations 

• Shift meals for eligible shifts

Health Long-Term Support

• Group health insurance options (medical, dental, vision) after 60 days

• Mental Health Reimbursement Arrangement (M-HRA)

• Paid maternity and paternity leave

• Dependent Care Assistance

• 401(k) with up to 4% company match after one year

Key Responsibilities

Deli Operations Customer Experience

• Lead day-to-day deli operations, including production, preparation, and service, ensuring timely, accurate, and friendly counter service

• Maintain high standards of cleanliness, food safety, efficiency, and quality control across all prep and service areas

• Ensure opening, mid, and closing duties are consistently completed

• Lead from the floor during peak service times and step in on production or service as needed

• Actively engage with customers to deliver an authentic, welcoming experience; resolve concerns and escalate issues as appropriate

Inventory, Ordering Vendor Management

• Manage inventory levels, ordering, pricing, waste, and cost controls to meet financial targets

• Oversee product receiving; verify product condition and invoice accuracy

• Maintain strong relationships with vendors and suppliers; communicate backstock needs and troubleshoot issues

• Minimize out-of-stocks and ensure consistent product availability

Team Leadership Scheduling

• Assign daily tasks and manage workflow for a small kitchen team to meet service and quality expectations

• Maintain appropriate staffing and schedules based on seasonal, community, and holiday needs

• Monitor and manage labor targets in coordination with Shift Leads and the Location Manager

• Support onboarding and training of new team members

Coaching, Training Performance Management

• Foster a positive, collaborative, and inclusive team culture focused on engagement and retention

• Conduct regular check‑ins and coaching conversations to support performance and development

• Partner with HR and the Location Manager as needed on documentation and performance concerns

• Provide real-time feedback, coaching, and recognition

  
  

Collaboration Support

• Partner closely with the Location Manager on department goals, initiatives, and special projects

• Step in as needed to support overall store operations

The ideal candidate is a hands-on leader who thrives in a fast-paced environment and leads with positivity and accountability. You bring a customer-first mindset, strong operational instincts, and a genuine passion for developing people.

• A confident people leader with the ability to coach, motivate, and develop teams

• An excellent communicator, comfortable engaging with customers, vendors, and staff

• Financially savvy, with an understanding of labor management, pricing, and cost control

• Organized, detail-oriented, and process-driven

• Flexible, adaptable, and solutions-focused

• A collaborative team player who is willing to step in where needed

Required Qualifications

• High school diploma or equivalent required

• Proficiency with Google Docs, Google Sheets, and Excel

• Ability to work independently, prioritize competing demands, and make sound decisions in a fast-paced environment

Preferred Qualifications

• Minimum 2–3 years of experience in deli, food service, grocery, or prepared foods operations

• At least 1 year of supervisory or team leadership experience

• Working knowledge of food safety, sanitation standards, and safe food handling practices

• Experience supporting inventory management, ordering, and waste control

• Experience in a high-volume or seasonal food service environment

• Experience with labor planning, scheduling, or labor cost targets

• Prior responsibility for ordering, vendor communication, or inventory systems

• Experience onboarding, training, or coaching employees

• Familiarity with workforce or employee housing environments

Physical Requirements

• Ability to perform essential job functions with or without reasonable accommodation

• Ability to work on your feet for extended periods in a fast-paced deli and grocery environment

• Ability to frequently lift, carry, push, or pull 30–50 lbs. (including cases, boxes, carts, and equipment)

• Ability to bend, reach, kneel, crouch, and climb as needed throughout the workday

• Manual dexterity to safely use knives, slicers, and food preparation equipment

• Ability to work in cold environments (coolers/freezers) for short periods