Kitchen Manager

Expotel Hospitality•Pascagoula, MS

10d•$35,000 - $40,000•Onsite

About The Position

The Kitchen Manager oversees the daily operations of the hotel kitchen, ensuring high standards of food quality, sanitation, safety, and service. This role leads a team of kitchen staff, maintaining inventory and cost control, and ensuring guest satisfaction through efficient kitchen operation.

Requirements

High School Diploma or equivalent required
2+ years of experience in a commercial kitchen, with supervisory or leadership responsibilities.
Knowledge of food safety and sanitation standards (e.g., ServSafe certification)
Ability to work in a fast-paced environment and manage multiple priorities.
Flexible schedule, including availability to work nights, weekends, and holidays as needed.
Must be effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers and guests.
Must be able to work and understand financial information and data, and basic arithmetic functions.

Nice To Haves

Culinary training or degree preferred

Responsibilities

Supervise kitchen operations during assigned shifts to ensure smooth and efficient workflow.
Monitor food preparation methods, portion sizes, and garnishing to ensure consistency and quality.
Coordinate with servers and front-of-house team to ensure timely and accurate food service.
Inspect supplies, equipment, and work areas for cleanliness and functionality.
Conduct line checks and temperature checks to ensure food safety standards are met.
Train new kitchen employees on food preparation techniques, safety procedures, and kitchen protocol.
Manage opening and closing duties, including equipment shutdown, cleaning, and food storage.
Handle employee issues, provide guidance and feedback, and report performance concerns to management.
Track food usage and waste and adjust prep levels based on forecasted business volumes.
Assist in enforcing company policies and procedures regarding kitchen operations, safety, and hygiene.
Support banquet and catering functions by coordinating preparation and execution.
Maintain a safe working environment by following all health, safety, and sanitation policies.
Ensure food is prepared and presented according to hotel standards and guest expectations.
Monitor and maintain cleanliness, sanitation, and organization of the kitchen.
Train, schedule and evaluate kitchen staff.
Responsible for inventory levels and the purchasing and receiving of food and supply orders.
Monitor food costs and minimize waste by ensuring proper food purchasing, storage and rotation.
Assist in coordinating and monitoring all phases of Loss prevention in the outlet.
Prepare and submit required reports in a timely manner.
Ensure preparation of required reports including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly action plans, weekly reporting, inventory reporting etc.
Monitor quality of service in F&B outlet.
Ensure compliance with local, state, and federal food safety and sanitation regulations.
Create daily prep lists and ensure timely execution of service.