Kitchen Manager

About Us

We are visionaries in the hospitality industry, fueled by innovation and precision, and guided by our core values of being Dynamic, Deliberate, and Distinct. As a privately owned hotel management company, we are committed to providing experiences and opportunities for our guests to create lifelong memories through travel. Managing a portfolio of over 160 hotels across the United States, we offer extensive growth opportunities for our partners and investors, and exceptional hospitality career opportunities for our team members.

Job Summary

The Kitchen Manager is responsible for overseeing food preparation, ensuring high culinary standards, and assisting with kitchen management. This role supervises kitchen staff, monitors food quality, manage inventory, order supplies, and develop menus while ensuring compliance with health and safety regulations.

Responsibilities

• Ensure food quality by checking raw and cooked products to meet culinary standards
• Monitor sanitation practices and ensure compliance with health and safety regulations
• Inspect the quantity and quality of received products and manage inventory
• Order and requisition food supplies to maintain efficient kitchen operations
• Supervise kitchen staff and coordinate food preparation and kitchen maintenance
• Inspect supplies, equipment, and work areas to ensure compliance with standards
• Oversee food presentation, including creating decorative food displays
• Instruct cooks and other kitchen staff in food preparation, garnishing, and presentation techniques
• Estimate food and ingredient costs and manage supply needs
• Develop recipes and menus, considering seasonal ingredients and customer demand
• Maintain regular attendance and uphold high standards of personal appearance and grooming
• Manage training, counseling, disciplining, and coaching staff

Requirements

• Minimum of two years of culinary education or four years of related experience, or an equivalent combination of education and experience
• At least two years of experience in a culinary leadership role, preferably in a hotel environment
• Proficiency in interpreting and performing basic computer functions, including MS Office, Outlook, Word, and Excel
• Strong understanding of food product options, standard recipes, and preparation methods
• Ability to read and follow Banquet Event Orders
• Ability to estimate food costs, manage inventory, and control budgets effectively
• Excellent communication skills, with the ability to collaborate with team members and other departments
• Must be able to obtain required government licenses or certifications, such as the State Health certificate
• CPR or First Aid training is preferred
• Flexibility to work AM or PM shifts as needed
• Strong supervisory skills, including the ability to train, counsel, and motivate team members
• Ability to work in a fast-paced, high-pressure environment while maintaining attention to detail

Work Environment

• Primarily works in an indoor environment near moving mechanical parts with exposure to extreme heat
• Frequent exposure to cleaning chemicals throughout the day
• Flexibility to work varied hours, including nights, weekends, and holidays as required

Pay

$70,000 - $75,000 per year

Benefits

Comprehensive benefits including medical, dental, vision, PTO, 401(k) matching, wellness support, life and disability coverage, savings accounts, tuition aid, and travel and lodging perks.