Kitchen Manager

Hotel Indigo Dallas Downtown•Dallas, TX

About The Position

The Kitchen Manager oversees the hotel's daily kitchen operations, ensuring consistent preparation and delivery of high-quality food while maintaining cleanliness, food safety, and guest satisfaction. The role leads kitchen staff, manages food costs and inventory, monitors labor expenses, and ensures food preparation and presentation meet hotel standards. The Kitchen Manager works closely with the Director of Food & Beverage and other department leaders to support restaurant, banquet, catering, and overall hotel food service operations. The position includes responsibility for kitchen operations, team leadership and supervision, food cost and inventory management, food safety and sanitation, guest satisfaction and quality assurance, and administrative duties. Performance is evaluated based on food quality and presentation, cost and labor controls, cleanliness and food safety, employee training and performance, guest satisfaction, and overall kitchen efficiency.

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; lift, carry, and move kitchen supplies and equipment; and bend, reach, lift, and perform repetitive kitchen tasks.
Ability to work in a hot, humid, and fast-paced kitchen environment.

Nice To Haves

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

Responsibilities

Oversee food preparation, cooking, plating, and presentation, ensuring menu items meet established quality standards.
Maintain preparation schedules to support restaurant, banquet, and catering operations; monitor food quality, portion sizes, and presentation.
Maintain kitchen equipment and work areas, and assist with menu development, seasonal offerings, and food promotions.
Train, supervise, and develop kitchen employees; create schedules, assign responsibilities, and communicate job expectations.
Train employees in food preparation, safety, sanitation, and kitchen procedures; monitor performance, attendance, and productivity, and provide coaching or corrective action when needed.
Promote teamwork, accountability, and a positive working environment.
Monitor food costs, labor expenses, and operating expenses; maintain food and supply inventory and minimize waste.
Ensure proper receiving, storage, rotation, and handling of food products; maintain par levels and communicate purchasing needs.
Work with approved vendors on product quality and pricing, and 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, temperature control, and sanitation practices; monitor cleaning schedules and required certifications and training.
Ensure food meets hotel quality standards, respond to food quality concerns and guest complaints, and work with Food & Beverage colleagues to improve the dining experience.
Communicate with front-of-house employees about menu availability, special requests, and preparation times; support special events, banquets, and catering as needed.
Assist with kitchen operating procedures, review labor schedules, monitor overtime, and maintain food production, inventory, and waste records.
Attend departmental meetings, communicate operational updates, and assist management with budgeting, forecasting, and operational planning.
Perform other duties as assigned by management.