Kitchen Manager- Holiday Inn Columbia Jessup
Job Overview
Employment Type
Full-time
Compensation
Salary
Range $58,000.00 - $60,000.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
flexible schedule
Job Description
Our esteemed hospitality establishment is renowned for delivering exceptional dining experiences through a commitment to quality, consistency, and customer satisfaction. As a respected entity in the hotel and restaurant industry, we pride ourselves on blending traditional culinary techniques with contemporary service approaches to create memorable moments for our guests. Our team is dedicated to maintaining the highest standards of excellence, fostering a positive work environment, and continuously innovating our menu offerings to delight a diverse clientele.
The Kitchen Manager role is pivotal in our operation, entrusted with overseeing the comprehensive daily functions of our kitchen. This leadership position ensures that every dish prepared meets our rigorous standards for food quality, presentation, and safety. The Kitchen Manager supervises a team including cooks, prep staff, and dishwashers, ensuring optimal performance and effective communication. A significant aspect of the role involves managing inventory and food costs to balance quality with budgetary considerations, while minimizing waste through strategic ordering and stock control. Maintaining sanitation and food safety in strict adherence to local health regulations is a core responsibility, underscoring the importance we place on providing safe and hygienic dining experiences.
This role also requires close collaboration with Food and Beverage leadership and Executive Chefs to influence menu planning, introduce specials, and adapt to seasonal trends, ensuring our offerings remain fresh and enticing. The Kitchen Manager plays an active role in staff development, including training, scheduling, and performance evaluations, fostering a motivated and skilled team dedicated to excellence. Responding promptly to guest feedback and resolving food-related complaints with professionalism and effective corrective action ensures continued customer satisfaction and loyalty.
Physically, the position demands stamina and strength, including the ability to stand, walk, bend, and lift heavy items for extended periods, reflecting the dynamic and fast-paced nature of kitchen operations. This leadership role offers an annual salary range of $58,000 to $60,000 and provides an opportunity to be an integral part of a vibrant kitchen environment where culinary expertise and team leadership come together to create outstanding dining experiences.
The Kitchen Manager role is pivotal in our operation, entrusted with overseeing the comprehensive daily functions of our kitchen. This leadership position ensures that every dish prepared meets our rigorous standards for food quality, presentation, and safety. The Kitchen Manager supervises a team including cooks, prep staff, and dishwashers, ensuring optimal performance and effective communication. A significant aspect of the role involves managing inventory and food costs to balance quality with budgetary considerations, while minimizing waste through strategic ordering and stock control. Maintaining sanitation and food safety in strict adherence to local health regulations is a core responsibility, underscoring the importance we place on providing safe and hygienic dining experiences.
This role also requires close collaboration with Food and Beverage leadership and Executive Chefs to influence menu planning, introduce specials, and adapt to seasonal trends, ensuring our offerings remain fresh and enticing. The Kitchen Manager plays an active role in staff development, including training, scheduling, and performance evaluations, fostering a motivated and skilled team dedicated to excellence. Responding promptly to guest feedback and resolving food-related complaints with professionalism and effective corrective action ensures continued customer satisfaction and loyalty.
Physically, the position demands stamina and strength, including the ability to stand, walk, bend, and lift heavy items for extended periods, reflecting the dynamic and fast-paced nature of kitchen operations. This leadership role offers an annual salary range of $58,000 to $60,000 and provides an opportunity to be an integral part of a vibrant kitchen environment where culinary expertise and team leadership come together to create outstanding dining experiences.
Job Requirements
- High school diploma or equivalent
- Previous experience in kitchen supervision or management
- Knowledge of local health and safety regulations
- Ability to stand for long periods and lift heavy objects up to 50 pounds
- Flexibility to work nights weekends and holidays
- Strong leadership and communication skills
- Basic computer skills for record keeping and inventory management
Job Qualifications
- Proven experience in kitchen management or a similar supervisory role
- Strong knowledge of food safety sanitation and hygiene standards
- Ability to lead train and motivate kitchen staff effectively
- Excellent organizational and inventory management skills
- Familiarity with budgeting and cost control in a kitchen setting
- Good communication and interpersonal skills
- Ability to work under pressure in a fast-paced environment
Job Duties
- Supervise and coordinate activities of kitchen staff including cooks prep staff and dishwashers
- Ensure consistent food preparation and presentation according to hotel restaurant standards
- Monitor kitchen inventory levels and place orders to maintain stock while minimizing waste
- Maintain proper food handling sanitation and safety standards in accordance with local health codes
- Train coach and schedule kitchen staff participate in hiring and performance evaluations
- Monitor food costs and labor costs assist in managing the kitchen budget
- Ensure equipment is maintained and any issues are promptly reported and resolved
- Collaborate with the Executive Chef or F&B leadership on menu planning specials and seasonal offerings
- Respond promptly to guest feedback or food-related complaints with corrective action
- Maintain documentation such as temperature logs cleaning schedules and staff training records
- Must be able to stand walk bend and lift for extended periods
- Must be able to lift and carry up to 50 pounds
- Ability to work a flexible schedule including nights weekends and holidays
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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