Kitchen Lead: Elevate Food, Lead & Inspire

kimptonhotelsandrestaurantscareers; North Carolina; On-site; USD 42,000 - 68,000; Full time

Job summary

Kimpton Hotels & Restaurants is seeking a kitchen-focused professional to lead our culinary team and ensure top-quality food production. You will supervise prep, plating, and safety while collaborating with the Restaurant Manager on costs and menus.

The role requires the ability to train staff, manage schedules, and communicate effectively. A flexible schedule including mornings, nights, holidays, and weekends is expected in a fast-paced hospitality setting.

Qualifications

• 1 year of experience in a related or supportive role preferred.
• Expertise in food product, presentation, quality and preparation; menu concept and design.
• Strong time management and organizational abilities for high quality production.
• Ability to work with minimal supervision and meet tasks.
• Excellent written communication and presentation skills.
• Flexible schedule including mornings, nights, holidays and weekends.
• Food Handler Certification (if applicable).

Responsibilities

• Lead kitchen staff and coordinate food orders; supervise prep and cooking; ensure proper plating, temperature and portions.
• Train kitchen staff on prep work and plating techniques.
• Store food products following safety practices.
• Maintain sanitation and safety standards in kitchen area.
• Assist with scheduling all kitchen staff.
• Enforce kitchen health and safety rules.
• Price menu items with Restaurant Manager; order supplies; maintain cost reports.
• Support team members in growth and development.
• Occasionally take on additional responsibilities as needed.

Skills

Kitchen leadership

Food prep & plating

Time management

Communication skills

Flexible schedule

Food Handler Certification

Job description

Kimpton Hotels & Restaurants is seeking a kitchen-focused professional to lead our culinary team and ensure top-quality food production. You will supervise prep, plating, and safety while collaborating with the Restaurant Manager on costs and menus.

The role requires the ability to train staff, manage schedules, and communicate effectively. A flexible schedule including mornings, nights, holidays, and weekends is expected in a fast-paced hospitality setting.