Kitchen Manager

The Sheraton Galleria located at 4 Galleria Blvd is a distinguished hotel renowned for providing exceptional hospitality services and an unmatched guest experience in a vibrant, upscale environment. As part of the global Sheraton brand, the hotel prides itself on its commitment to high standards of comfort, quality, and service within its accommodations and dining facilities. This establishment serves a diverse clientele including business travelers, tourists, and local visitors, offering fine dining options supported by a well-trained culinary team. The Sheraton Galleria's kitchen operations are vital to the guest experience, producing a wide range of culinary offerings that reflect both local tastes and international cuisine standards. The kitchen is staffed by dedicated professionals who maintain the highest levels of culinary craftsmanship and safety practices, ensuring guest satisfaction at every meal service. The Sheraton Galleria is currently seeking a skilled Kitchen Manager to oversee its kitchen operations and uphold its reputation for excellence. The Kitchen Manager will play a crucial role in supporting the Executive Chef in managing daily kitchen activities and ensuring seamless coordination between kitchen staff and front-of-house teams. This position is full-time and offers a competitive salary that reflects the expertise required for managing a high-pressure, fast-paced culinary environment within a prestigious hotel setting. The Kitchen Manager is responsible for maintaining stringent food quality, sanitation, and safety standards, while also effectively managing inventory and cost control to optimize operational efficiency. Furthermore, the role involves training, scheduling, and evaluating kitchen personnel, fostering a collaborative and productive work atmosphere. Strong leadership skills and a deep understanding of food safety regulations such as ServSafe certification are essential for success in this role. The managerial responsibilities also include coordination with banquet and catering functions, ensuring timely preparation and execution aligned with event requirements. The Kitchen Manager must effectively communicate with team members and maintain clear channels between kitchen and service staff to ensure prompt and accurate food delivery that meets guest expectations. Comprehensive reporting duties, including payroll, inventory, and food cost management, are integral to the position, requiring meticulous attention to detail. The role demands physical stamina to manage long hours and medium work requiring lifting and moving up to 50 pounds occasionally. It also requires mental resilience to handle stressful, high-pressure situations with composure and initiative. Candidates should demonstrate the ability to evaluate problems quickly, make decisive actions, and maintain objectivity under pressure. The Sheraton Galleria offers a work culture that values service excellence, safety, and teamwork, presenting growth opportunities for driven culinary professionals. This position is ideal for an experienced kitchen leader looking to advance their career in a reputable hospitality environment where their skills and leadership will have a direct impact on guest satisfaction and operational success.

The Kitchen Manager role involves supervising kitchen operations during assigned shifts, monitoring food preparation techniques, portion sizes, and garnishing to ensure consistency in quality and presentation. The manager also inspects supplies, equipment, and workspaces for cleanliness and functionality, conducting line and temperature checks to uphold food safety standards. Training new kitchen staff on safety procedures and kitchen protocols is a key duty, alongside handling opening and closing duties such as equipment shutdown, cleaning, and food storage. The manager addresses employee issues, provides feedback, and collaborates with other Food and Beverage managers to monitor and report on issues as they arise. Inventory control is critical, with responsibilities for ordering and receiving supplies and minimizing waste through strict food rotation practices. Participation in loss prevention activities within the kitchen is required to safeguard company assets and maintain secure operations. The Kitchen Manager assists in preparing and submitting detailed reports on wages, payroll, revenue, and inventory to support management decisions. Ensuring compliance with local, state, and federal food safety and sanitation regulations is mandatory, as is maintaining a safe working environment. The role demands excellent interpersonal skills for effective communication with both kitchen personnel and guests, along with the ability to conduct interviews and participate in employee hiring processes. The position also calls for flexibility in work hours, with availability needed for nights, weekends, and holidays. Candidates must be physically capable of fulfilling medium work demands and mentally prepared to perform efficiently amid the dynamic demands of hotel kitchen operations.