Executive Kitchen Lead - Boutique Hotel Dining

kimptonhotelsandrestaurantscareers; Town of Florida (NY); On-site; USD 65,000 - 90,000; Full time

Job summary

Kimpton Hotels & Restaurants Careers is seeking a Kitchen Manager to run both commercial and private kitchen operations, guiding daily activities and supporting the Executive Chef. You will use strong managerial, communication, and leadership skills to drive performance.

You will oversee menu development, training, and inventory control, while ensuring adherence to health and safety standards and delivering high-quality guest experiences.

Qualifications

• 2 years of experience in a similar or supportive role in a high-volume, full-service restaurant.
• 2 or 4-year degree in Culinary Arts or Hospitality Management is preferred.
• Food Handler Certification, Alcohol Awareness Certification (if applicable).
• Able to coordinate and manage a team while handling multiple priorities under tight timelines.

Responsibilities

• Build menus, design corresponding recipes, coordinate the preparation of those recipes.
• Lead all kitchen employees.
• Plan, assign, and direct work; appraise performance; reward and coach employees; address complaints and problem solve.
• Participate in service education through line-ups, menu meetings, and new staff training programs.
• Track the kitchen's inventory, place orders, monitor equipment maintenance and condition, and ensure that the kitchen operates alongside state and federal health and safety codes.
• We all wear multiple hats here at Kimpton. You may have to take on responsibilities outside of this job post at times, as we all do.

Skills

Leadership

Communication

Team management

High-volume restaurant experience

Culinary knowledge

Education

Culinary Arts or Hospitality Management degree

Tools

POS system

Inventory management software

Payroll/timekeeping software

Microsoft Office

Job description

Kimpton Hotels & Restaurants Careers is seeking a Kitchen Manager to run both commercial and private kitchen operations, guiding daily activities and supporting the Executive Chef. You will use strong managerial, communication, and leadership skills to drive performance.

You will oversee menu development, training, and inventory control, while ensuring adherence to health and safety standards and delivering high-quality guest experiences.