Kitchen Manager - Hilton Garden Inn

Lexima; Roanoke Rapids (NC); On-site; USD 45,000 - 55,000; Full time

Benefits offered by this job

Competitive salary

Paid time off

Employee discounts

Opportunities for advancement

Professional development

Job summary

Lexima is looking for a skilled Kitchen Manager to oversee the daily operations of our restaurant's kitchen. The ideal candidate will have at least 3 years of experience in kitchen leadership and be comfortable working in a hands-on capacity.

Your responsibilities will include managing kitchen staff, ensuring food quality, and maintaining compliance with health and safety standards. We offer a positive work environment and opportunities for advancement.

Qualifications

• Minimum of 3 years of experience in kitchen leadership.
• Strong leadership and people-management skills.
• Comfortable with hands-on kitchen tasks when necessary.

Responsibilities

• Supervise and manage kitchen staff, including hiring and training.
• Ensure food quality and safety standards are met.
• Monitor inventory levels and place orders as needed.
• Cook, wash dishes, and assist in food preparation as required.

Skills

Leadership

Communication

Multitasking

Food Safety Knowledge

Inventory Management

Job description

Kitchen Manager

We are seeking a skilled, experienced, and hands‑on Kitchen Manager to oversee the daily operations of our restaurant’s kitchen. The Kitchen Manager is responsible for leading the kitchen team, maintaining food quality and safety standards, controlling costs, and ensuring the restaurant and kitchen operate efficiently.

This is an active leadership position. The successful candidate must be willing and able to cook, wash dishes, assist with food preparation, serve, clean, or step into any other operational role as needed to maintain the flow of the restaurant and kitchen. The Kitchen Manager is expected to lead by example and support the team wherever needed, particularly during high-volume periods, staffing shortages, or unexpected operational needs.

Responsibilities

• Supervise and manage kitchen staff, including hiring, training, coaching, scheduling, and performance management.
• Ensure all food is prepared consistently and according to established quality and presentation standards.
• Maintain compliance with food safety, sanitation, and health department requirements.
• Actively work alongside the team and cook on the line, prep food, wash dishes, clean, serve, or perform other restaurant and kitchen duties as necessary to ensure smooth and uninterrupted operations.
• Provide immediate operational support during call‑outs, staffing shortages, high‑volume periods, or other business needs.
• Monitor inventory levels and order food, supplies, and equipment as needed.
• Develop and implement menus and specials and assist with pricing adjustments when appropriate.
• Monitor food costs, waste, purchasing, and labor costs to maintain departmental profitability.
• Maintain a clean, organized, and safe kitchen environment and ensure established cleaning schedules are followed.
• Ensure kitchen equipment is properly maintained and report repair or replacement needs promptly.
• Coordinate with restaurant and hotel leadership to ensure appropriate staffing levels and efficient service.
• Set the standard for teamwork, professionalism, accountability, and urgency within the department.
• Perform other duties as assigned based on the operational needs of the restaurant.

Qualifications

• Minimum of 3 years of experience as a Kitchen Manager, Sous Chef, Chef, or similar kitchen leadership position.
• Strong leadership and people‑management skills.
• Must be comfortable working in a hands‑on capacity and performing any kitchen or restaurant function when operationally necessary.
• Strong knowledge of food preparation, kitchen equipment, sanitation, and food safety requirements.
• Knowledge of inventory management, food cost, labor management, and cost‑control procedures.
• Strong communication and interpersonal skills.
• Ability to multitask, prioritize, and remain effective in a fast‑paced, high‑volume environment.
• Dependable, flexible, and willing to adjust responsibilities based on business needs.
• Ability to lead by example and work collaboratively with both front‑of‑house and back‑of‑house teams.

Perks

• Competitive salary
• Paid time off
• Employee discounts on food and beverages
• Opportunities for advancement within the company
• Professional development opportunities
• Positive and supportive work environment