Kitchen Manager

What’s in it for you…

• Insurance enrollment available from DAY 1!
• Paid time off available from DAY 1!
• Holiday pay available from DAY 1!
• 401(k) enrollment after 30 days!
• Hotel and travel discounts at worldwide destinations!
• Professional development and promotion opportunities!

The impact you’ll make…

The Kitchen Supervisor will oversee kitchen operations, create an innovative menu, and prepare or coordinate the preparation of food ordered by patrons.

What you’ll be doing…

• Oversees all kitchen and back-of-house operations, ensuring food is prepared safely, efficiently, and according to established recipes and guest requests.
• Ensures compliance with all applicable health, safety, sanitation, and hygiene standards (local, state, and brand requirements).
• Develops, updates, and innovates menu offerings based on food trends, cost analysis, guest preferences, and seasonal availability.
• Manages inventory, ordering, and purchasing of food and supplies, ensuring product freshness while minimizing waste and spoilage.
• Conducts monthly food inventory and maintains accurate food cost tracking and pricing updates.
• Maintains and inspects kitchen equipment; coordinates repairs and preventative maintenance as needed.
• Manages kitchen budget, including labor and food cost controls, to meet financial targets.
• Establishes menu pricing strategies to ensure profitability and competitiveness.
• Monitors food quality, presentation, and portion consistency to meet brand and guest expectations.
• Monitors and manages key performance indicators such as food cost %, labor cost %, and waste tracking.
• Collaborates with front-of-house and leadership teams to ensure seamless service and guest satisfaction.
• Performs other related duties as assigned.

Supervisory Responsibilities:

• Trains and oversees training of all kitchen staff to ensure adherence to standards and procedures.
• Creates and manages staff schedules based on business levels and labor targets.
• Supervises daily performance of kitchen and back-of-house staff, ensuring productivity and quality standards are met.
• Conducts timely and constructive performance evaluations.
• Coaches, disciplines, and terminates employees in accordance with company policies and procedures.

You should be able to…

• Stand and preparing and cooking food for prolonged periods of time
• Lift up to 25 pounds at times. 
• Work in a kitchen environment that may involve exposure to extreme heat or cold.

Requirements…

• Relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled professional cook.
• At least two years of culinary managerial experience required.
• Hotel experience preferred.

About First Hospitality…

Founded in 1985 and based in Chicago, First Hospitality is a forward-thinking hotel development, investment, and management company.  First Hospitality’s strategic vision is to create value for all through excellence and an openness to doing things differently.

First Hospitality seeks to attract and retain a high-performing and diverse workforce in which employee’s differences are respected and valued to better meet the varying needs of the customers we serve.  FH fosters an inclusive work environment that promotes collaboration, flexibility, and fairness.  Equal Opportunity Employer.