Kitchen Manager

Expotel Hospitality•Metairie, LA

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 supports the Executive Chef in leading 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; culinary training or degree preferred
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.
Long hours sometimes required.
Medium work – Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
Must be able to convey information and ideas clearly.
Must be able to evaluate and select among alternative courses of action quickly and accurately.
Must be able to show initiative in job performance, including anticipating what needs to be done before it becomes a necessity.
Must work well in stressful, high-pressure situations.
Must maintain composure and objectivity under pressure.
Must be effective in handling problems in the workplace, including, preventing, identifying and solving problems as necessary.
Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need.
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.
Approach all encounters with guests and employees in an attentive, friendly, courteous and service oriented manner.
Maintain regular attendance in compliance with Expotel Hospitality Service standards, as required by scheduling, which will vary according to the needs of the hotel.
Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working.
Comply at all times with Expotel Hospitality Service standards and regulations to encourage safe and efficient hotel operations.
Maintain a warm and friendly demeanor at all times.

Responsibilities

Work with other F&B managers and keep them informed of F&B issues as they arise.
Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
Coordinate and monitor all phases of Loss Prevention in kitchen areas.
Monitor quality of all food product and presentation.
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.
Maintain clear communication between kitchen and front-of-house staff.
Step in to assist in any station as needed during busy periods
Ensure the training of employees on SOP’s and technical job tasks.
Be involved in and/or conduct departmental and hotel training.
Interview candidates for F&B positions and follow standards for hiring approvals.
Attend all meetings as required.
Prepare daily food production sheets.
Cut meat, poultry, seafood according to daily business
Participate in required M.O.D. program as scheduled.
Perform any other duties as requested by the Director of Food & Beverage, F&B Manger or General Manager.