The Kitchen Manager oversees the daily operations of the kitchen, ensuring a high standard of food quality, cleanliness, safety, and staff performance. This role is responsible for supervising kitchen staff, managing inventory and food costs, maintaining sanitation standards, and ensuring the timely preparation of food according to recipes and service expectations.
Qualifications
Supervise and coordinate activities of kitchen staff, including cooks, prep staff, and dishwashers.
Ensure consistent food preparation and presentation according to hotel/restaurant standards.
Monitor kitchen inventory levels and place orders to maintain stock while minimizing waste.
Maintain proper food handling, sanitation, and safety standards in accordance with local health codes.
Train, coach, and schedule kitchen staff; participate in hiring and performance evaluations.
Monitor food costs and labor costs; assist in managing the kitchen budget.
Ensure equipment is maintained and any issues are promptly reported and resolved.
Collaborate with the Executive Chef or F&B leadership on menu planning, specials, and seasonal offerings.
Respond promptly to guest feedback or food-related complaints with corrective action.
Maintain documentation such as temperature logs, cleaning schedules, and staff training records.
Must be able to stand, walk, bend, and lift for extended periods.
Must be able to lift and carry up to 50 pounds.
Ability to work a flexible schedule including nights, weekends, and holidays.
Salary range: 58k-60k annually
A forward-thinking hospitality management company, Remington Hospitality is distinguished by its commitment to simply being the best, not the biggest, delivering hospitality, and creating value for every owner and customer, every time. Founded in 1968, Remington has always operated with an owner-centric mindset by delivering superior rooms margin and house profit. Its track record of market penetration growth demonstrates a unique understanding of the hotel business, in all phases of the economic cycle. Remington fosters an entrepreneurial management style and brings a spirit of collaboration, innovation, and high-touch hospitality.
