Kitchen Lead

Hotel Phillips Kansas City•Kansas City, MO

10h•Onsite

About The Position

The Kitchen Lead is responsible for the daily operation, cleanliness, organization, and food safety compliance of all hotel kitchen areas. This position provides leadership to kitchen team members, ensures food is prepared and stored according to company standards, and maintains a clean, safe, and efficient work environment. The Kitchen Lead is expected to lead by example, uphold the highest standards of sanitation and food quality, and support the development and accountability of the kitchen team.

Requirements

Must obtain and maintain an approved Food Protection Manager Certification (Food Manager Certification).
3+ years experience in Food and Beverage, Culinary, or related professional area
2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major may replace some experience
Excellent leadership skills
Previous kitchen leadership, supervisory, or culinary experience preferred.
Strong knowledge of food safety, sanitation, and health department regulations.
Ability to lead and motivate a team while maintaining high standards of accountability.
Strong organizational, communication, and problem-solving skills.
Ability to work flexible schedules, including weekends and holidays as needed.
Ability to stand for extended periods and lift up to 50 pounds.

Responsibilities

Maintain the cleanliness, sanitation, and organization of all kitchen areas on a daily basis.
Conduct routine inspections of kitchens, storage areas, coolers, freezers, and dishwashing areas to ensure cleanliness standards are consistently met.
Ensure all equipment, workstations, and food preparation areas are cleaned and maintained according to established schedules.
Address cleanliness concerns immediately and take corrective action when standards are not met.
Ensure all opening, operating, and closing kitchen procedures are completed accurately and consistently.
Adhere to and enforce all food safety, sanitation, and health department regulations.
Ensure food is received, stored, prepared, labeled, and served in accordance with food safety guidelines.
Monitor and document food temperatures, storage practices, and sanitation procedures.
Ensure proper handling of potentially hazardous foods and maintain compliance with all local, state, and federal regulations.
Lead by example in maintaining a safe and sanitary work environment.
Maintain readiness for health inspections and promptly address any deficiencies identified.
Assist in recruiting, onboarding, training, and developing kitchen staff.
Schedule and coordinate back-of-house team members to ensure adequate coverage and operational efficiency.
Delegate responsibilities effectively and monitor performance to ensure standards are met.
Provide coaching, feedback, and performance support to team members.
Promote teamwork, professionalism, accountability, and a positive workplace culture.
Assist management with performance evaluations and corrective action when necessary.
Monitor food and supply inventory levels and communicate ordering needs to management.
Minimize waste through proper rotation, storage, and inventory management practices.
Ensure products are utilized efficiently and according to established standards.
Assist with inventory counts and cost-control initiatives.
Ensure consistency in food preparation, presentation, and portion control standards.
Monitor product quality and address concerns promptly.
Maintain organized storage areas and ensure proper product rotation using FIFO (First In, First Out) practices.
Support continuous improvement initiatives within kitchen operations.