Kitchen Manager

Join Ithaka Hospitality Partners on an Exciting Journey! Are you ready to be part of something extraordinary? Ithaka Hospitality Partners is seeking passionate and service-driven individuals to join our team at Elevation Convening Center & Hotel, a purpose-driven and sophisticated destination offering stunning views of downtown Montgomery, AL. We are currently hiring a Kitchen Manager, a key operational leader responsible for delivering exceptional culinary experiences for our guests. This role oversees the culinary operations for AYA Restaurant and the Banquet Culinary operation, including food preparation and quality standards, managing kitchen staff, ensuring cleanliness and safety, and supporting overall kitchen efficiency. It is an exciting opportunity to join a high-energy, guest-focused team where your culinary expertise and leadership will shape memorable dining experiences at Elevation Convening Center & Hotel. Job Summary The Kitchen Manager will lead the culinary operations of AYA, a soulful dining restaurant located inside Elevation Convening Center & Hotel, as well as the Banquet Culinary operation. The ideal candidate will oversee all kitchen functions, including food purchasing, preparation, and maintaining consistent quality standards. This role is also responsible for ensuring kitchen cleanliness, safety, and overall operational efficiency, while supporting financial goals, human resources responsibilities, brand standards, and guest satisfaction. The Kitchen Manager will report directly to the Director of Operations and play a key role in delivering exceptional restaurant, banquet, and room service dining experiences. Key Responsibilities Operations Management Daily Operations: Oversee the daily kitchen operations for a 125-seat dining room, providing all-day brunch and dinner service, as well as the Banquet Culinary operation. Ensure efficient service for the hotel's 99-room room service and banquet functions. Menu Execution: Collaborate with the Culinary Creative Director and IHP's Corporate Chef to maintain consistent high-quality execution of an elevated southern comfort food menu for AYA and banquet events, emphasizing seasonal ingredients and innovative presentations. Inventory Control: Manage inventory levels, ensuring appropriate stock of ingredients, beverages, and supplies. Implement systems for inventory control to prevent waste and reduce food costs across restaurant and banquet operations. Equipment Maintenance: Ensure that kitchen equipment is regularly inspected, well-maintained, and fully operational to avoid downtime or disruptions in service. Health and Safety Compliance: Maintain a safe and hygienic kitchen environment. Uphold all local health and safety regulations and ensure compliance with food handling procedures. ServSafe Certification. Financial Management Budgeting and Cost Control: Assist in developing the annual kitchen budget and ensure kitchen operations adhere to financial goals. Control food, labor, and operating expenses while maximizing profitability across AYA and banquet culinary operations. Food Cost Management: Track and manage food costs, implement portion controls, and maintain profitability by minimizing waste and ensuring accurate pricing. Labor Cost Management: Track, manage, and control labor costs by optimizing staff schedules, reducing overtime, and ensuring labor is allocated efficiently based on operational needs. Monitor labor costs to ensure alignment with financial targets while maintaining high-quality service standards. Profit and Loss Analysis: Monitor monthly financial reports to assess kitchen performance. Make data-driven decisions to increase operational efficiency and cost savings. Supplier Relations: Establish strong relationships with local and national suppliers to negotiate contracts, secure the best pricing, and ensure the consistent availability of high-quality ingredients. Human Resources and Leadership Staffing: Recruit, hire, and train kitchen staff, including line cooks, prep cooks, and dishwashers. Ensure staffing levels meet operational demands for the dining room, banquet functions, and room service. Team Development: Mentor and lead kitchen staff, creating a culture of continuous improvement and professional growth. Conduct regular performance evaluations, provide feedback, and ensure compliance with hotel and restaurant standards. Scheduling and Labor Management: Develop and manage kitchen staff schedules to ensure adequate coverage for each shift while optimizing labor costs. Conflict Resolution: Address staff performance issues in partnership with the Talent, Learning, and Culture office to resolve disputes and foster a positive, collaborative work environment that enhances job satisfaction and staff retention. Brand and Quality Adherence Brand Standards: Ensure that all dishes align with the restaurant's elevated southern comfort food concept and the hotel's overall brand reputation. Adhere to strict quality standards in food presentation, taste, and consistency across AYA and banquet culinary operations. Recipe Development and Execution: Collaborate with the Culinary Creative Director and IHP's Corporate Chef to develop and perfect seasonal recipes and menus that reflect southern heritage while elevating traditional comfort food through modern techniques and high-end ingredients for restaurant and banquet offerings. Consistency: Implement and enforce culinary standard operating procedures to guarantee consistency in each dish across all services, whether in the dining room, banquet events, or room service. Customer Feedback: Monitor and act on customer feedback to continuously improve the guest experience and maintain a high level of dining satisfaction. Customer and Employee Satisfaction Guest Experience: Prioritize exceptional customer service, ensuring that the kitchen consistently delivers high-quality meals that enhance the overall guest experience in the dining room, banquet events, and room service. Problem Solving: Collaborate with front-of-house management to resolve guest complaints related to food quality, service, or presentation. Maintain open communication with hotel management to align guest expectations with service delivery. Employee Morale: Create a positive and motivating work environment by recognizing and rewarding team members, encouraging teamwork, and providing opportunities for advancement within the kitchen. Training and Development: Provide ongoing training to the kitchen staff to ensure they remain knowledgeable about new menu items, cooking techniques, and the restaurant's elevated standards. Requirements Proven experience as a Kitchen Manager, Executive Sous Chef, or Head Chef in a restaurant or hotel setting. Strong financial acumen, including experience managing food and labor costs, budgeting, and P&L analysis. Exceptional leadership and people management skills, with a focus on team development and fostering a positive kitchen culture. A commitment to maintaining the highest standards of food quality, safety, and sanitation. Ability to work under pressure and adapt to the fast-paced demands of the dining room, banquet culinary operations, and hotel room service. Work Environment This position operates in a professional kitchen environment and may require extended hours during peak service times. The Kitchen Manager must be able to work flexible hours, including weekends and holidays, to meet the demands of the restaurant, banquet, and hotel guests. An Equal Opportunity Employer We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors. #J-18808-Ljbffr