Kitchen Manager

The Wayfarer DTLA, a Tapestry Collection by Hilton, is actively searching for a Kitchen Manager to join the team! The Kitchen Manager works with the management team to create an efficient and profitable operation of the kitchen and related back of the house areas.

Essential Functions and Responsibilities of the job include but are not limited to:

• Maintain a friendly, cheerful and courteous demeanor at all times, while providing personalized service to restaurant and hotel guests.


• Communicate effectively with guests and fellow team members.

• Plan menus, costs them out, set up line requirements and Review work schedules and plan/forecast accordingly with staffing needs and food production.


• Maintain quality of food for both guests and employer: Instruct cooking team members on the fine points of cooking; inspect and taste all foods prepared before serving and adjust flavors and presentation as needed.


• Review work schedules and plan/forecast accordingly with staffing needs and food production.


• Estimate food requirements and order food from suppliers.


• Maintain quality of food for both guests and employer: Instruct cooking team members on the fine points of cooking.


• Equipment operation and maintenance: Inspect the kitchen and walk-ins for satisfactory cleaning and equipment in need of repair. Maintain sanitation standards through knowledge of health department standards and regulations.


• Directly responsible for impacting food cost; maintain food costs in line with budget; accountable for the department P/L.


• Attend all required meetings and communicate all information daily.


• Provide assistance to other team members and departments to contribute to the best overall performance of the department, restaurant and hotel.


• Perform other duties as assigned, requested or deemed necessary by management

Knowledge/Education/Experience: Minimum one (1) year experience in a similar position at a hotel or restaurant utilizing skills for food preparation, cooking and presentation. One (1) year of culinary school preferred. Preferred experience in hiring, training, supervision, forecasting, and cost control in food and labor.

Skills/Abilities/Other Requirements: English speaking or bilingual. Ability to work all stations in kitchen. Ability to make timely, effective decisions. Ability to prioritize, organize and delegate work assignments. Ability to maintain good team member relations. Ability to direct performance of kitchen team members and follow-up with correction where needed. Dependable.

Benefits, Travel Perks & More
Medical, Dental, Vision, 401k, Vacation and Sick Leave are offered with this position along with a Team Member Travel Program, encouraging each team member to visit sister properties and enjoy exclusive team member rates for rest and relaxation. We also encourage quarterly team building and giving back to the communities in which we work through regular volunteering and select charity promotions throughout the year.

Salary Range:  $75,000 to $85,000 annually