Position Summary:
The Kitchen Manager serves to oversee every function of the kitchen to include purchasing, production, presentation and quality of food; hiring, training and development of employees; producing the highest quality food standards using excellent culinary skills.
Core Responsibilities:
• Efficiently supervise, guide and train kitchen associates to provide quality food
production for both restaurants and banquets, focusing especially on timing, portions,
food quality and sanitation/cleanliness.
• Schedule, evaluate, supervise and direct all kitchen personnel, including utility and sanitation as well as the employee cafeteria, providing disciplinary action if necessary.
• Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs.
• Establish, direct and review performance standards in food preparation, purchasing and
production to ensure effective, controlled and coordinated efforts are achieved.
• Monitor, direct and coordinate effective sanitation, cleanliness and organization efforts in
food and beverage areas.
• Responsible for the review and accomplishment of cost goals in the area of food cost,
kitchen labor and related expenses.
• Manage kitchen to adhere to OSHA and Food Handling Regulations.
• Create menus and design menu items.
• Coach and counsel associates, including managers. Develop Sous Chefs to further
leadership roles.
• Other duties as assigned to ensure effective operation of the overall hotel.

Knowledge, Skills, and Competencies:
• Have a minimum 3 year’s experience as Executive Chef, including record of menu design
and recipe creation.
• Knowledge of federal, state and local laws and regulations as it relates to food handling
and food production.
• Strong business communication and presentation skills, both verbal and written
• Proven leadership experience
• High work ethic and self-initiative
• Strong computer skills in Microsoft Suite
• Some travel may be required
• Regular attendance according to established guidelines
• May be required to work varying schedules to reflect the business needs of the property
• Must possess basic computational ability
• Focus and maintain attention to tasks, and complete work assignments on time despite
frequent interruptions
• Ability to maintain excellent relationships with staff and maintain staff and guest
confidentiality at all times
• Ability to participate in, and at times lead departmental and/or hotel team meetings

Physical Requirements:
• Sit, stand and walk for varying lengths of time, often for extended periods of time
• Lift and carry heavy objects weighing approximately thirty (30) to forty (40) pounds
• Good communication skills, both written and verbal
• Grasping, writing, standing, sitting, walking, repetitive motions, pulling, pushing,
listening and hearing ability and visual ability
• Must have finger dexterity to be able to operate office equipment such as computers,
printers, multi-line phone, filing cabinets, photocopiers and other office equipment as
needed
This job description is not an exhaustive list of all job functions that are required of an employee
in this position. Therefore, other duties may be asked of an employee in this position from time
to time