Kitchen Manager

Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America.

With a 30-year track record as an innovator in the hospitality industry, this forward-thinking company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate continues to demonstrate success in developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, featuring contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value.

With an executive team of seasoned hospitality leaders and corporate offices worldwide, Highgate is a trusted partner for top ownership groups and major hotel brands. 

Located in the heart of Manhattan’s Times Square, the iconic Row NYC has completed a $140+ million transformation of all guest rooms and public spaces. The hotel is surrounded by 24 Broadway theaters, is 1 block from Restaurant Row and is close to Jacob Javits Convention Center, Macy’s, Rockefeller Center, the Empire State Building and many of NYC’s top attractions. The hotel offers 1,331 newly built guestrooms with a variety of bedding configurations including king, queen, double/double and twin.

The Kitchen Manager is responsible for coordinating, supervising, and directing all aspects of kitchen operations while maintaining high standards of food quality, consistency, safety, and efficiency. This role supports a productive and organized back-of-house operation, ensures compliance with union guidelines, health and sanitation standards, and company SOPs, and works closely with culinary and food & beverage leadership to deliver a strong guest experience. The Kitchen Manager is expected to lead the kitchen team effectively, maintain labor and productivity standards, support training and development, and ensure all food is executed to standard across all departments.

• Oversees all aspects of daily kitchen operations, ensuring efficiency, organization and consistency.
• Supervises kitchen personnel and support staff within classification, providing clear direction and support.
• Ensures all food is prepared, plated, and executed in accordance with established recipes, quality standards, and presentation guidelines.
• Manages prep production, station readiness, and service flow to maintain a smooth and efficient kitchen operation.
• Monitors ticket times, food quality, and team communication during service to ensure consistency and performance.
• Maintains a clean, safe, and well-organized kitchen environment at all times.
• Ensures full compliance with health, sanitation, food safety, and HACCP standards.
• Adheres to all company SOPs, kitchen procedures, and requisition processes.
• Monitors inventory levels, product usage, and waste, and communicates ordering needs in a timely manner.
• Collaborates closely with culinary leadership and other managers to address and resolve operational issues.
• Keeps immediate supervisor informed of any challenges or matters requiring attention.
• Supports and monitors loss prevention practices within the kitchen.
• Prepares and submits required reports in a timely manner, including labor, productivity, scheduling, prep, and operational follow-up.
• Supports staffing and scheduling needs in alignment with union guidelines, business demands, and productivity goals.
• Ensures team members are properly trained on SOPs, technical skills, food safety, and operational standards.
• Participates in and leads departmental and property training as needed.
• Assists in performance management, coaching, and development in accordance with company standards and the collective bargaining agreement.
• Supports menu rollouts, ensuring recipe adherence and proper execution of all new and existing items.
• Maintains a visible presence in the kitchen during prep and service, actively supporting the team as needed.
• Responds promptly and professionally to food quality concerns and operational challenges.
• Ensures overall back-of-house readiness to support a high-quality guest experience.
• Performs additional duties as assigned by management.

• Food Handler Certification required, in accordance with local health regulations.
• Demonstrates the ability to communicate effectively, both verbally and in writing, with all levels of employees and management in a professional and respectful manner.
• Effectively listens to, understands, and clarifies concerns raised by employees and leadership.
• Ability to multitask and prioritize kitchen functions to meet deadlines and service demands.
• Proven ability to lead in a fast-paced environment while maintaining composure and strong attention to detail.
• Skilled in handling operational challenges, including anticipating, preventing, identifying, and resolving issues as needed.
• Ability to analyze and evaluate labor, productivity, inventory, and operational data to meet departmental objectives.
• Maintains strict confidentiality of sensitive information.
• Maintains regular attendance in alignment with company standards and operational needs.
• Upholds high standards of personal appearance, cleanliness, and professionalism.
• Adheres to company standards and regulations to support safe and efficient operations.
• Drives productivity by identifying problem areas and supporting the implementation of solutions.
• Strong knowledge of food safety, sanitation, kitchen organization, and service execution standards.
• Supports staffing and leadership practices in alignment with union guidelines and the collective bargaining agreement.
• Maintains a professional, supportive, and team-oriented demeanor at all times