Kitchen Manager

Parable Hospitality • Los Angeles, CA

19d • $75,000 - $85,000

About The Position

The Kitchen Manager leads the day-to-day operation of the kitchen at The Wayfarer DTLA, balancing food quality and guest experience with an efficient, well-run, and profitable operation. The role is hands-on and ensures food production, sanitation, and service standards are consistently met. The manager supports cooks and other kitchen team members, oversees kitchen readiness and equipment, manages inventory and costs, and communicates operational priorities with hotel management and other departments. Success means maintaining a well-trained, organized, and accountable team; consistently producing quality food; thoughtfully managing food and labor costs; and sustaining high standards while supporting the restaurant and hotel team as needed.

Requirements

• At least 1 year of experience in a similar kitchen leadership role within a hotel or restaurant.
• Strong food preparation, cooking, and presentation skills, with the ability to work across all kitchen stations.
• Experience supervising, training, and developing kitchen team members.
• Understanding of food and labor cost control, forecasting, and inventory management.
• Strong knowledge of kitchen sanitation, food safety, and health department standards.
• Ability to prioritize, organize, delegate, and make timely decisions in a fast-paced environment.
• Strong communication and team leadership skills.
• Ability to address performance issues and follow through on expectations.
• Dependable, hands-on, and willing to jump in wherever needed.
• English-speaking or bilingual.

Nice To Haves

• Culinary school experience preferred.
• Hospitality or restaurant management experience preferred.

Responsibilities

• Lead daily kitchen operations and ensure food is prepared and presented to high standards.
• Supervise, train, coach, and support cooks and other kitchen team members.
• Plan staffing and food production according to business levels, schedules, and forecasted needs.
• Monitor food quality, portioning, presentation, and consistency.
• Order food and supplies based on anticipated needs and manage inventory responsibly.
• Manage food costs and contribute to the department’s financial performance.
• Inspect kitchen, storage, and walk-in areas for cleanliness, organization, and proper equipment operation.
• Maintain sanitation practices and comply with health department standards.
• Ensure kitchen equipment is properly maintained and communicate repair or maintenance needs.
• Delegate work effectively and follow up on performance and standards.
• Recognize strong performance and foster a positive, motivated kitchen culture.
• Communicate daily priorities, updates, and operational needs with the management team and other departments.
• Step in as needed to support the restaurant and hotel team.

Benefits

• Medical insurance
• Dental insurance
• Vision insurance
• 401(k)
• Vacation and sick leave
• Team Member Travel Program with hotel and dining discounts
• Hilton Team Member Rates
• Opportunities to connect, give back, and build community through team events and volunteering

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed