Kitchen Manager

The Kitchen Manager plays a hands-on role in leading back-of-house operations to deliver consistent breakfast, lunch, and dinner service.

Responsibilities

• Run day-to-day kitchen operations for breakfast, lunch, and dinner
• Place food and supply orders and keep accurate inventory counts
• Create and manage staff schedules aligned with business volume
• Handle hiring, training, and supervision of kitchen team members
• Maintain food quality by monitoring portioning and consistency against recipes and standards
• Manage food cost and labor cost to support budgeted targets
• Ensure full compliance with health, safety, and sanitation requirements
• Maintain a clean, organized, and safe kitchen environment
• Partner with the Food & Beverage Manager and hotel leadership on menu execution and daily operations
• Step in on the line and support during busy periods as needed

Requirements

• Prior experience running or supervising a kitchen in a restaurant, hotel, or similar food service environment
• Strong organization skills for ordering, inventory, and scheduling
• Ability to train, coach, and hold a team accountable
• Knowledge of food safety and sanitation standards
• ServSafe certification required
• Ability to work a flexible schedule, including weekends and holidays, for hotel operations
• Team-first mindset with care for the guest experience
• 3+ years of kitchen or food service supervisory experience preferred

Technologies

• ServSafe

Benefits

• 401(k)
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Additional Job Details

• Location: Kansas City, MO (onsite)
• Compensation: USD 50,000 per year
• Minimum experience: 3 years

Ground-floor opportunity with a brand-new hotel opening on the Plaza, including a competitive starting salary, support for building standards from day one, and room to grow as the hotel and restaurant establish themselves in the market.