What are the responsibilities and job description for the Kitchen Manager position at Hilton Garden Inn Raleigh-Cary?
Job Description
Job Description
Job Summary :
The Kitchen Manager is responsible for managing all back-of-house operations for the restaurant, banquets, and market fresh items, ensuring food preparation, quality, and presentation meet brand standards. This role oversees kitchen staff, maintains inventory and cost controls, and enforces food safety standards. The Kitchen Manager is integral to delivering an exceptional culinary experience, maximizing profitability, and ensuring efficient kitchen operations aligned with hotel standards.
Supervisory Responsibilities :
Directly supervises kitchen staff, including line cooks and dishwashers.
Duties and Responsibilities :
Oversee daily kitchen operations, including restaurant, banquet, and market fresh item preparation.
Monitor food quality, presentation, and consistency to meet brand and guest expectations.
Collaborate on menu execution for daily service, special events, and banquets.
Manage inventory, track usage, and order supplies to control stock levels and food costs.
Implement cost-saving measures and monitor food and labor expenses to maximize profitability.
Enforce compliance with food safety standards and conduct routine kitchen inspections.
Train and develop kitchen staff on food preparation, safety protocols, and service standards. Keep meticulous food safety and temperature records.
Ensure proper maintenance of kitchen equipment, coordinating repairs as needed.
Collaborate with FOH managers and the Food & Beverage Manager to ensure seamless service.
Support positive guest experiences by addressing special requests and accommodating dietary needs.
Lead efforts to deliver exceptional guest experiences, addressing feedback and resolving complaints effectively. Analyze guest satisfaction metrics to identify areas for improvement and implement action plans to enhance service quality.
Manage brand Quality Assurance standards, requirements, and readiness.
Participate in the hotel’s reputation management initiatives and ensure successful outcomes.
Other duties as assigned.
Required Skills and Abilities :
Strong leadership and organizational skills, with a focus on team development and operational efficiency.
In-depth knowledge of kitchen operations, food preparation techniques, and cost control practices.
Excellent communication skills to effectively collaborate with FOH teams and resolve any operational issues.
Familiarity with health, safety, and sanitation regulations in food service.
Problem-solving skills and adaptability in a dynamic kitchen environment.
Education and Experience :
Associate degree in culinary arts, hospitality management, or a related field, or equivalent experience.
3 years of experience in kitchen operations, with at least 1 year in a supervisory role.
Certifications in food safety and sanitation, such as ServSafe, are highly desirable.
Physical Requirements :
Ability to stand for extended periods, with frequent walking, bending, kneeling and lifting.
Must be able to lift at least 50 pounds.
Comfortable working in a fast-paced kitchen environment with exposure to heat, steam, and cold.
Manual dexterity and visual acuity to handle cooking equipment and prepare intricate dishes.
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