Kitchen Manager / Culinary Supervisor

The Kitchen Manager / Culinary Supervisor is responsible for
leading and supporting the daily operations of the Food & Beverage
Department, ensuring the consistent production of high -quality culinary
offerings that meet and exceed guest expectations. This role combines hands -on
kitchen leadership with operational oversight, team development, and financial
awareness to drive exceptional guest service and colleague satisfaction.

This individual possesses a strong understanding of hotel
kitchen operations and demonstrates the ability to lead in a fast -paced,
high -volume environment. The Kitchen Manager / Culinary Supervisor supervises
hourly culinary colleagues, supports restaurant and market operations, and
assumes department responsibilities in the absence of the Sous Chef.

Culinary & Operational Leadership

• Produce
  and oversee consistent, high -quality food preparation and presentation in
  a timely manner.
  
• Supervise
  and support hourly cooks and culinary colleagues.
  
• Assume
  department leadership responsibilities in the absence of the Sous Chef.
  
• Support
  and manage the Lobby Restaurant and Market in partnership with the Food
  & Beverage Director and other hotel departments.
  
• Coordinate
  and support special events, holiday functions, and outlet promotions.
  
• Maintain
  a high -energy, positive, and professional presence within the department.
  

Team Leadership & Development

• Lead,
  coach, and motivate the culinary team to achieve exceptional guest service
  and colleague satisfaction results.
  
• Support
  effective hiring, training, inclusion, development, promotion, and
  continuous reinforcement of standards.
  
• Demonstrate
  strong communication and leadership skills in a fast -paced environment.
  
• Foster
  colleague engagement and a collaborative team culture.
  

Financial & Administrative Responsibilities

• Assist
  in monitoring payroll costs and overtime.
  
• Demonstrate
  a basic understanding of cost control and revenue enhancement strategies.
  
• Support
  and recommend budgets, marketing plans, and departmental objectives;
  manage within approved plans.
  
• Implement
  creative strategies for revenue growth and cost containment.
  

Guest Experience & Service Excellence

• Demonstrate
  a genuine desire to satisfy guests and create memorable experiences.
  
• Consistently
  model engaging behavior, identify opportunities for improvement, and build
  guest loyalty.
  
• Take
  personal pride in delivering exceptional service standards.
  

Requirements

• Education and Experience: A 4 -year hospitality or restaurant management degree and at least 4 years of related experience.
  
• Minimum
  of three years of previous line experience preferred.
  
• Strong
  knowledge of basic cooking techniques and ability to perform all
  fundamental cooking skills.
  
• Effective
  communication and Proficient English speaking/reading/writing skills
  
• Ability
  to work independently at a high level with minimal supervision.
  
• Basic
  computer skills required.
  
• Ability
  to stand for extended periods of time.
  
• Must
  be able to work a flexible schedule, including mornings, evenings,
  weekends, and holidays.
  
• Due to visa restrictions, at the moment we are only accepting candidates from Mexico and Canada. The limitation to Mexican and Canadian nationals is a legal requirement tied to the specifics of the TN visa, not a preference of the employer.
  

Benefits

• 1 week of accommodation at the hotel.
  
• $50,000 USD annual gross salary ($24 USD x hour)
  
• $1,500 USD relocation bonus (including TN visa fees).
  
• 10 days of vacation during the first year.
  
• Up to 72 hours of PTO
  
• Discounted & Complimentary hotel room nights.
  
• Complimentary meals in the colleague Cafe for every shift worked.
  
• Medical, Dental, Vision Insurance.
  
• 401K retirement savings plan and company match.