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.
  
• 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.