Kitchen Manager

kimptonhotelsandrestaurantscareers; Washington; On-site; USD 48,000 - 72,000; Full time

Job summary

Kimpton Hotels & Restaurants seeks a hands-on Kitchen Supervisor to oversee food prep, cooking, and inventory while upholding safety and cleanliness standards. You will champion exceptional guest experiences and mentor a team to maintain quality and efficiency.

In this role you will interview, hire, and train staff, ensure timely food production, and contribute to meeting financial targets. Strong leadership and hospitality knowledge are essential.

Qualifications

• 1 year of previous experience in a similar or supportive role.
• 2 or 4 year degree in Culinary Arts or Hospitality Management is preferred.
• Ability to coordinate and lead a team while managing multiple priorities.

Responsibilities

• Interview, hire, and train employees; plan, assign, and direct work; appraise performance; reward and coach employees; address complaints and problem solve.
• Ensure that all food is produced on a timely basis and that servers are well-educated regarding the menu.
• Maintain a high level of cleanliness in the kitchen facilities and supervise daily cleaning.

Skills

Team leadership

Education

Culinary Arts or Hospitality Management degree

Tools

Microsoft Office Suite

Restaurant POS system

Inventory management software

Payroll/timekeeping software

Job description

Why We're Here

We believe heartfelt, human connections make people's lives better. Especially the people who work here.

Our founder, Bill Kimpton rebelled against impersonal, generic hospitality that makes people feel disconnected. He initiated a new boutique hotel standard and environment where people could connect, from the heart. That was the goal then, and it is still our purpose today.

Your work here has meaning. You're here to improve the lives of coworkers, guests, owners, communities, and together we make that happen. It's what drives all that we do. Every day you can improve lives in your own, unique way and you can expect the same in return. It all starts with you.

How We're Different

Our San Francisco-born entrepreneurial spirit and zest for life kick started this culture in 1981, and it shines through to this day.

It all flows from you. The lively, rebellious, genuine you - with your diverse background, talents, experiences, and plucky personality - is fully welcome, and celebrated here. Because we know that when people can be themselves at work, they shine.

That's what we seek out and celebrate. It's people of all kinds who share a knack for creativity and self-leadership. People who don't need to be told what to do to get things done. People who have an innate passion for making others' lives better.

It adds up to a work environment that's a bit quirky, irreverent, exciting, uncommon, empowering, and downright exceptional. Guests feel it; you'll feel it too.

What You'll Do

Responsibilities include supervising the food prep and cooking, maintaining a fully-stocked kitchen inventory and following safety and cleanliness standards. As well as ensuring all plates are appropriately cooked and served, and act as an advocate for the restaurant. Be a creator of ridiculously personal experiences and develop relationships with guests that will compel them to return!

Some of your responsibilities include:

Interview, hire, and train employees; plan, assign, and direct work; appraise performance; reward and coach employees; address complaints and problem solve. Responsible for ongoing training and communicating standards to the staff. Ensure that all food is produced on a timely basis and that the servers are well-educated regarding the menu. Participate in service education through daily line-ups, quarterly menu meetings, and new server training programs. Assist the Chef in training staff to produce meals promptly. Assist the restaurant in meeting financial targets. Maintain a high level of cleanliness in the kitchen facilities, supervise all daily cleaning. Communicate with the kitchen staff, identify developable teammates and provide necessary training as positions open.

What You Bring

1 year of previous experience in a similar or supportive role. 2 or 4 year degree in Culinary Arts or Hospitality Management is preferred. Able to coordinate and lead a team while managing multiple priorities under tight timelines in a rapidly changing environment. Able to learn, retain, and present product, menu, and allergy information to customers. Advanced knowledge of Back-of-House and/or Front-of-House restaurant operations and management. Knowledge or ability to quickly lear financial and business metrics and their effect on the restaurant operation. Advanced and adaptable knowledge of culinary arts, oenology, pastry, banquet, and in-room dining, as well as people management skills. Hands-on experience planning menus and ordering ingredients. Familiarity with kitchen sanitization and safety regulations. Food Handler Certification (if applicable). Knowledge of Microsoft Office Suite, restaurant POS system, inventory management and/or procurement software experience, payroll and timekeeping software, business and accounting software may be required.

Differences make a difference. We are committed to creating a culture that reflects the diversity of our hotel and restaurant guests. With that goal in mind, we encourage each of our employees to understand, accept, and celebrate differences among people. That includes different personalities, lifestyles, work styles, education, and experience. We also welcome and embrace people of all races, ethnicities, ages, religions, physical abilities, sexual orientation, gender identities and genders. For our complete EEO policy click here.

Be Yourself. Lead Yourself. Make it Count.