Head of Kitchen Operations

Kimpton Hotels & Restaurants; Vero Beach (FL); On-site; USD 63,000 - 68,000; Full time

Benefits offered by this job

Health benefits

401(k) plan

Paid time off

Job summary

Kimpton Hotels & Restaurants is seeking a Kitchen Leader to run commercial and private kitchens, leading daily operations and supporting the Executive Chef. You will use your managerial, communication, and leadership skills to drive performance.

Responsibilities include building menus, leading kitchen staff, directing work, and conducting staff training while ensuring compliance with health and safety standards. A culinary degree and relevant experience are preferred.

Qualifications

• 2 years of experience in a high-volume, full-service restaurant.
• Culinary Arts or Hospitality Management degree preferred.
• Food Handler Certification and Alcohol Awareness Certification (if applicable).
• Able to coordinate and manage a team while handling multiple priorities under tight timelines.
• Able to learn product, menu, and allergy information for guests.

Responsibilities

• Build menus and design corresponding recipes; coordinate preparation.
• Lead all kitchen employees.
• Plan, assign, and direct work; appraise performance; coach employees.
• Participate in service education through line-ups, menu meetings, and new staff training programs.
• Track kitchen inventory, place orders, monitor equipment, ensure compliance with health and safety codes.
• We all wear multiple hats; may take on responsibilities outside the job post.

Skills

Team leadership

Food safety

Communication

Knife skills

Menu planning

Wine knowledge

Adaptability

Education

Culinary Arts or Hospitality Management degree

Tools

POS system

Inventory software

Payroll software

Microsoft Office

Job description

Kimpton Hotels & Restaurants is seeking a Kitchen Leader to run commercial and private kitchens, leading daily operations and supporting the Executive Chef. You will use your managerial, communication, and leadership skills to drive performance.

Responsibilities include building menus, leading kitchen staff, directing work, and conducting staff training while ensuring compliance with health and safety standards. A culinary degree and relevant experience are preferred.