Hotel Kitchen Leader – Food & Beverage Operations

Hotel Indigo Dallas Downtown; Dallas (TX); On-site; USD 55,000 - 75,000; Full time

Job summary

Hotel Indigo Dallas Downtown is seeking a Kitchen Manager to oversee the daily kitchen operations, ensuring high-quality food, consistency, and guest satisfaction in a fast-paced hotel setting.

You will lead kitchen staff, manage food costs and inventory, schedule labor, and ensure safety and sanitation standards while collaborating with the Director of Food & Beverage to support restaurant, banquets, and catering services.

Qualifications

• High school diploma or equivalent.
• 3–5 years of professional kitchen experience.
• Previous supervisory or kitchen management experience.
• Experience in hotel, restaurant, banquet, or high-volume food service operations preferred.
• 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.

Responsibilities

• Oversee daily kitchen operations, including food preparation, cooking, plating, and presentation.
• Ensure all menu items are prepared consistently and meet established quality standards.
• Maintain appropriate food preparation schedules to support restaurant, banquet, and catering operations.
• Monitor food quality, portion sizes, and presentation.
• Ensure kitchen equipment and work areas are properly maintained and operational.
• Assist with menu development, seasonal offerings, and food promotions.

Skills

Leadership

Communication

Organizational skills

Team supervision

Food safety knowledge

Flexibility

Education

High school diploma or equivalent

Culinary degree or hospitality management education preferred

Job description

Hotel Indigo Dallas Downtown is seeking a Kitchen Manager to oversee the daily kitchen operations, ensuring high-quality food, consistency, and guest satisfaction in a fast-paced hotel setting.

You will lead kitchen staff, manage food costs and inventory, schedule labor, and ensure safety and sanitation standards while collaborating with the Director of Food & Beverage to support restaurant, banquets, and catering services.