Kitchen Manager

Hotel Indigo Dallas Downtown•Dallas, TX

About The Position

The Kitchen Manager oversees the hotel kitchen’s daily operations to ensure consistent preparation and delivery of high-quality food, cleanliness, food safety, and guest satisfaction. The role leads and directs kitchen staff; manages food costs, inventory, and labor expenses; and ensures food preparation and presentation meet hotel standards. The Kitchen Manager works with the Director of Food & Beverage and other department leaders to support restaurant, banquet, catering, and hotel-wide food service operations. The position oversees food preparation, cooking, plating, and presentation; maintains preparation schedules and equipment; and assists with menu development and promotions. It also includes staff training, scheduling, supervision, performance management, cost and inventory control, food safety and sanitation compliance, guest-service support, recordkeeping, and assistance with budgeting, forecasting, and operational planning. The Kitchen Manager may support special events and perform other duties as assigned by management.

Requirements

High school diploma or equivalent required.
Minimum of 3–5 years of professional kitchen experience.
Previous supervisory or kitchen management experience required.
Strong knowledge of food preparation, menu execution, and kitchen operations.
Knowledge of food cost controls, inventory management, and labor scheduling.
Understanding of food safety, sanitation, and health department regulations.
Strong leadership, communication, and organizational skills.
Ability to manage multiple priorities in a fast-paced environment.
Ability to work flexible schedules, including evenings, weekends, and holidays.
Ability to stand and walk for extended periods.
Ability to lift, carry, and move kitchen supplies and equipment as required.
Ability to work in a hot, humid, and fast-paced kitchen environment.
Ability to bend, reach, lift, and perform repetitive kitchen tasks.

Nice To Haves

Culinary degree or hospitality management education.
Experience in hotel, restaurant, banquet, or high-volume food service operations.

Responsibilities

Oversee daily kitchen operations, including food preparation, cooking, plating, and presentation.
Ensure menu items are consistently prepared and meet established quality standards.
Maintain food preparation schedules for restaurant, banquet, and catering operations.
Monitor food quality, portion sizes, and presentation.
Ensure kitchen equipment and work areas are maintained and operational.
Assist with menu development, seasonal offerings, and food promotions.
Train, supervise, and develop kitchen employees.
Create and manage staff schedules according to business levels and operational needs.
Assign daily responsibilities and communicate job expectations to employees.
Train employees on food preparation, safety, sanitation, and kitchen procedures.
Monitor employee performance, attendance, and productivity; address performance concerns through coaching and corrective action as needed.
Promote teamwork, accountability, and a positive working environment.
Monitor food costs, labor expenses, and kitchen operating expenses.
Maintain accurate inventories of food, supplies, and kitchen products; monitor waste and implement ways to reduce unnecessary expenses.
Ensure food is received, stored, rotated, and handled properly; maintain appropriate par levels and communicate purchasing needs.
Work with approved vendors to ensure product quality and competitive pricing.
Assist with food cost reports, inventory counts, and budget preparation.
Ensure compliance with health department regulations, food safety requirements, HACCP procedures, and hotel food safety policies.
Maintain proper food handling, storage, labeling, and temperature-control procedures.
Ensure kitchen, storage areas, and equipment meet sanitation standards; monitor cleaning schedules and employee sanitation practices.
Ensure required food safety certifications and training are current.
Ensure food is prepared and served according to hotel quality standards; respond promptly to food quality concerns and guest complaints.
Work with the Food & Beverage team to improve the dining experience and communicate with front-of-house employees about menu availability, special requests, and preparation times.
Support special events, banquets, and catering functions as needed.
Assist with developing and maintaining kitchen operating procedures.
Review labor schedules and monitor overtime.
Maintain accurate food production, inventory, and waste records.
Attend departmental meetings and communicate operational updates.
Assist management with budgeting, forecasting, and operational planning.
Perform other duties as assigned by management.