Kitchen Manager

The Kitchen Manager is responsible for overseeing the daily operations of the hotel's kitchen, ensuring the consistent preparation and delivery of high-quality food while maintaining exceptional standards of cleanliness, food safety, and guest satisfaction.

This position provides leadership and direction to kitchen staff, manages food costs and inventory, monitors labor expenses, and ensures that all food preparation and presentation meet hotel standards. The Kitchen Manager works closely with the Director of Food & Beverage and other department leaders to support restaurant, banquet, catering, and overall hotel food service operations.

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Essential Duties and Responsibilities

Kitchen Operations

- Oversee daily kitchen operations, including food preparation, cooking, plating, and presentation.

- Ensure all menu items are prepared consistently and meet established quality standards.

- Maintain appropriate food preparation schedules to support restaurant, banquet, and catering operations.

- Monitor food quality, portion sizes, and presentation.

- Ensure kitchen equipment and work areas are properly maintained and operational.

- Assist with menu development, seasonal offerings, and food promotions.

Team Leadership and Supervision

- Train, supervise, and develop kitchen employees.

- Create and manage kitchen staff schedules based on business levels and operational needs.

- Assign daily responsibilities and ensure employees understand their job expectations.

- Conduct employee training on food preparation, safety, sanitation, and kitchen procedures.

- Monitor employee performance, attendance, and productivity.

- Address performance concerns and provide coaching and corrective action when necessary.

- Promote teamwork, accountability, and a positive working environment.

Food Cost and Inventory Management

- Monitor food costs, labor expenses, and kitchen operating expenses.

- Maintain accurate inventory of food, supplies, and kitchen products.

- Monitor food waste and implement procedures to minimize unnecessary expenses.

- Ensure proper receiving, storage, rotation, and handling of food products.

- Maintain appropriate par levels and communicate purchasing needs.

- Work with approved vendors to ensure product quality and competitive pricing.

- Assist with food cost reports, inventory counts, and budget preparation.

Food Safety and Sanitation

- Ensure compliance with all applicable health department regulations and food safety requirements.

- Maintain proper food handling, storage, labeling, and temperature-control procedures.

- Ensure the kitchen, storage areas, and equipment meet established sanitation standards.

- Monitor cleaning schedules and ensure employees follow proper sanitation procedures.

- Maintain compliance with applicable HACCP procedures and hotel food safety policies.

- Ensure all required food safety certifications and training are current.

Guest Satisfaction and Quality Assurance

- Ensure food is prepared and served according to hotel quality standards.

- Respond promptly to food quality concerns and guest complaints.

- Work with the Food & Beverage team to improve the overall dining experience.

- Maintain consistent communication with front-of-house employees regarding menu availability, special requests, and food preparation times.

- Support special events, banquets, and catering functions as needed.

Administrative Responsibilities

- Assist with developing and maintaining kitchen operating procedures.

- Review labor schedules and monitor overtime.

- Maintain accurate food production, inventory, and waste records.

- Attend departmental meetings and communicate operational updates.

- Assist management with budgeting, forecasting, and operational planning.

- Perform other duties as assigned by management.

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Qualifications and Requirements

- High school diploma or equivalent required; culinary degree or hospitality management education preferred.

- Minimum of 3–5 years of professional kitchen experience.

- Previous supervisory or kitchen management experience required.

- Experience in hotel, restaurant, banquet, or high-volume food service operations preferred.

- Strong knowledge of food preparation, menu execution, and kitchen operations.

- Knowledge of food cost controls, inventory management, and labor scheduling.

- Understanding of food safety, sanitation, and health department regulations.

- Strong leadership, communication, and organizational skills.

- Ability to manage multiple priorities in a fast-paced environment.

- Ability to work flexible schedules, including evenings, weekends, and holidays.

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Physical Requirements

- Ability to stand and walk for extended periods.

- Ability to lift, carry, and move kitchen supplies and equipment as required.

- Ability to work in a hot, humid, and fast-paced kitchen environment.

- Ability to bend, reach, lift, and perform repetitive kitchen tasks.

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Performance Expectations

The Kitchen Manager will be evaluated based on the following:

- Food quality, consistency, and presentation.

- Food cost management and inventory control.

- Labor management and overtime control.

- Kitchen cleanliness and food safety compliance.

- Employee training, retention, and performance.

- Guest satisfaction and response to food quality concerns.

- Overall kitchen efficiency and operational performance.