Kitchen Lead

Arbor Lodging is a leading hotel investment and management company with a growing portfolio of hotels throughout the United States, Mexico, and the Caribbean. We have been entrusted by numerous partners and are approved managers for Marriott, Hilton, Hyatt, and IHG. Our service ethos is proactive and holistic, fostering an environment where guests feel truly welcomed and supported at every interaction. Our culture is people-focused, data-driven, and results-oriented.

Kitchen Lead

Position Summary

The Kitchen Lead is responsible for the daily operation, cleanliness, organization, and food safety compliance of all hotel kitchen areas. This position provides leadership to kitchen team members, ensures food is prepared and stored according to company standards, and maintains a clean, safe, and efficient work environment. The Kitchen Lead is expected to lead by example, uphold the highest standards of sanitation and food quality, and support the development and accountability of the kitchen team.

Essential Duties and Responsibilities

Kitchen Operations & Cleanliness

• Maintain the cleanliness, sanitation, and organization of all kitchen areas on a daily basis.
• Conduct routine inspections of kitchens, storage areas, coolers, freezers, and dishwashing areas to ensure cleanliness standards are consistently met.
• Ensure all equipment, workstations, and food preparation areas are cleaned and maintained according to established schedules.
• Address cleanliness concerns immediately and take corrective action when standards are not met.
• Ensure all opening, operating, and closing kitchen procedures are completed accurately and consistently.

Food Safety & Compliance

• Adhere to and enforce all food safety, sanitation, and health department regulations.
• Ensure food is received, stored, prepared, labeled, and served in accordance with food safety guidelines.
• Monitor and document food temperatures, storage practices, and sanitation procedures.
• Ensure proper handling of potentially hazardous foods and maintain compliance with all local, state, and federal regulations.
• Lead by example in maintaining a safe and sanitary work environment.
• Maintain readiness for health inspections and promptly address any deficiencies identified.

Food Safety Certification Requirement

• Must obtain and maintain an approved Food Protection Manager Certification (Food Manager Certification).
• Certification is a condition of employment and is not optional.
• The hotel will cover the cost of obtaining the certification.
• Employees hired without certification must obtain certification within a designated timeframe established by management.

Team Leadership & Development

• Assist in recruiting, onboarding, training, and developing kitchen staff.
• Schedule and coordinate back-of-house team members to ensure adequate coverage and operational efficiency.
• Delegate responsibilities effectively and monitor performance to ensure standards are met.
• Provide coaching, feedback, and performance support to team members.
• Promote teamwork, professionalism, accountability, and a positive workplace culture.
• Assist management with performance evaluations and corrective action when necessary.

Inventory & Cost Control

• Monitor food and supply inventory levels and communicate ordering needs to management.
• Minimize waste through proper rotation, storage, and inventory management practices.
• Ensure products are utilized efficiently and according to established standards.
• Assist with inventory counts and cost-control initiatives.

Quality Assurance

• Ensure consistency in food preparation, presentation, and portion control standards.
• Monitor product quality and address concerns promptly.
• Maintain organized storage areas and ensure proper product rotation using FIFO (First In, First Out) practices.
• Support continuous improvement initiatives within kitchen operations.

Qualifications

• Previous kitchen leadership, supervisory, or culinary experience preferred.
• Strong knowledge of food safety, sanitation, and health department regulations.
• Ability to lead and motivate a team while maintaining high standards of accountability.
• Strong organizational, communication, and problem-solving skills.
• Ability to work flexible schedules, including weekends and holidays as needed.
• Ability to stand for extended periods and lift up to 50 pounds.

Success Measures

• Kitchens consistently meet cleanliness and sanitation standards.
• Full compliance with food safety regulations and company procedures.
• Positive health inspection results.
• Effective team performance and development.
• Controlled food costs and minimized waste.
• Safe, organized, and efficient kitchen operations.

Qualifications:

• 3+ years experience in Food and Beverage, Culinary, or related professional area
• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major may replace some experience
• Excellent leadership skills

Benefits:

• Competitive salary
• Annual review with increase potential
• 401k program with company match
• Additional benefits may be available

Arbor’s Guiding Principles:

Arbor Lodging focuses on Five Guiding Principles to foster a culture where growth, development, and progression thrive within the properties:

• Do the Right Thing - Operate and act with integrity in all you do even when it is not convenient. 
• Lead with Heart - Be kind, passionate and hospitable.
• Be Accountable - Take ownership and deliver results.
• Aim Higher - Go above and beyond to exceed expectations and pursue thoughtful change.
• Celebrate Differences - Embrace diversity; respect individual opinions and ideas.

Arbor Lodging Management provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, Arbor Lodging Management complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities.