Seasonal Kitchen Manager- Salmon Falls

Hyatt Hotels; Ketchikan (AK); On-site; USD 50,000 - 60,000; Full time

Job summary

A leading hospitality company seeks a seasonal Kitchen Manager to oversee food quality, manage kitchen operations, and ensure guest satisfaction. This role requires strong leadership, culinary expertise, and the ability to maintain high standards in a fast-paced environment.

Qualifications

• Minimum 4 years related experience or culinary degree with 2 years hotel experience.
• Knowledge of F&B preparation, health regulations, and liquor laws.

Responsibilities

• Ensure meals are prepared to high standards of quality and presentation.
• Supervise daily kitchen operations, including food preparation and sanitation.
• Address guest complaints promptly.

Skills

Communication

Multitasking

Problem Solving

Education

Culinary Degree

Job description

Highgate Hotels - Kitchen Manager (Seasonal)

Company Overview: Highgate is a premier real estate investment and hospitality management company recognized as an industry innovator. With a portfolio exceeding $20B in assets and over $5B in revenues, Highgate operates in key U.S. markets such as New York, Boston, Miami, San Francisco, and Honolulu, with expanding presence in Europe, Latin America, and the Caribbean. The company offers expert guidance throughout the hospitality property cycle and develops bespoke hotel brands using industry-leading revenue management tools. Highgate's executive team comprises some of the most experienced leaders in the hotel industry, making it a trusted partner for top ownership groups and major hotel brands. Corporate offices are located in London, New York, Dallas, and Seattle.

Position Overview: The Kitchen Manager is responsible for ensuring all meals are prepared to high standards of quality, consistency, and presentation, while managing food costs and guest satisfaction. This is a seasonal role from May to September.

Responsibilities:

1. Coordinate with other F&B managers and keep them informed of issues.
2. Report all problems or matters to immediate supervisor.
3. Monitor loss prevention in kitchen areas.
4. Prepare and submit reports timely.
5. Oversee food quality and presentation.
6. Manage reports related to wages, payroll, revenue, schedules, and action plans.
7. Supervise daily kitchen operations, including food preparation and sanitation.
8. Communicate daily forecasts and customer counts to staff.
9. Address guest complaints promptly.
10. Ensure compliance with SOPs and requisition procedures.
11. Conduct staff performance reviews.
12. Implement and monitor promotional activities and standards.
13. Ensure adherence to local health laws and food safety standards.
14. Calculate daily food costs.
15. Assist in menu creation and implementation.
16. Assess food portion sizes, visual appeal, taste, and temperature.
17. Check stations for sanitation and proper storage.
18. Oversee inventory and food cost reports.
19. Prepare daily food production sheets.
20. Perform meat, poultry, and seafood preparation as per business needs.

Qualifications:

• Minimum 4 years of related experience or a culinary degree with at least 2 years of progressive hotel or related experience.
• Knowledge of F&B preparation, health regulations, and liquor laws.
• Ability to work long hours if required.
• Physical ability to exert up to 50 pounds occasionally.
• Warm, friendly demeanor and excellent communication skills.
• Ability to multitask, prioritize, and handle problems effectively.
• Attend all required meetings and trainings.
• Participate in M.O.D. coverage as needed.
• Maintain high standards of appearance and grooming.
• Adhere to safety and operational standards.
• Maintain confidentiality and perform other duties as assigned.

Salary Range: $50,000 - $60,000 annually.