Kitchen Operations Manager - Luxury Hotel

Sage Hospitality Group; Philadelphia (Philadelphia County); On-site; USD 52,000 - 70,000; Full time

Job summary

Urban Farmer Philadelphia, operated by Sage Hospitality Group, is seeking an experienced Kitchen Manager to lead daily kitchen operations for the restaurant and room service. The role focuses on safe, sanitary production, cost control, and menu execution in a fast-paced, hospitality-forward environment.

The ideal candidate will supervise culinary staff, manage labor costs, and collaborate with the Executive Chef on menu and production changes to deliver high-quality, profit-driven dining

Qualifications

• High school education or equivalent.
• 1–2 years of related kitchen or hotel experience.
• Advanced knowledge of principles and practices within the food profession; experience in managing people and food/beverage operations.

Responsibilities

• Oversee daily kitchen production, prep and presentation for hotel restaurant(s) and room service, ensuring quality and franchise standards.
• Manage HR in production areas: hire, schedule, train, develop, coach, review performance and salary, and ensure open communication with staff.
• Schedule and supervise sanitation and maintenance of kitchen equipment and areas to meet safety and regulatory standards.
• Monitor and control labor and food costs; produce reports to ensure budgets are met while maintaining quality.
• Promote safety and accident prevention to minimize liabilities and expenses.

Skills

People management

Food & beverage management

Leadership

Education

High school education or equivalent

Job description

Urban Farmer Philadelphia, operated by Sage Hospitality Group, is seeking an experienced Kitchen Manager to lead daily kitchen operations for the restaurant and room service. The role focuses on safe, sanitary production, cost control, and menu execution in a fast-paced, hospitality-forward environment.

The ideal candidate will supervise culinary staff, manage labor costs, and collaborate with the Executive Chef on menu and production changes to deliver high-quality, profit-driven dining