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.
Key Responsibilities
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.
- 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.