Job Overview
Compensation
Salary
Range $45,500.00 - $61,400.00
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Pet insurance
Job Description
The Laura Hotel is an iconic hospitality establishment deeply rooted in inspiration drawn from the historic steamboat named Laura, which symbolizes adventurous spirit and pioneering progress. Located in downtown Houston, The Laura Hotel is committed to driving the city towards a vibrant future marked by culinary excellence, creativity, and abundant opportunities for both business and leisure. As part of the HEI Hotels and Resorts family, the hotel embraces a culture that focuses on associate satisfaction and development through competitive compensation, extensive benefits, and a supportive work environment. HEI Loves culture promotes a workplace where associates receive perks such as free lunch, discounted parking, and travel benefits, all designed to enhance their experience and loyalty.
This position invites passionate individuals with a hospitality-centered mindset to become part of a team dedicated to delivering memorable guest experiences. Central to this role is the opportunity to contribute significantly to operational success by managing kitchen operations and leading a dynamic team. The successful candidate will operate in a setting that values diversity and inclusiveness, encouraging applicants even if their backgrounds do not perfectly align with all job qualifications. Military veterans are especially welcomed, reflecting the organization’s respect for and commitment to inclusive hiring practices.
The role of Kitchen Manager at The Laura Hotel is a pivotal one, requiring the expertise to oversee procurement, production, preparation, and presentation of food across various hotel outlets. The individual must ensure adherence to rigorous safety and sanitation standards while maintaining quality and profitability. This position is full-time, not tip-based, and does not include a discretionary performance bonus, focusing instead on steady leadership and management responsibilities. The Kitchen Manager is responsible for fostering an efficient, motivated team through human resource management and ensuring compliance with all relevant regulations and HEI corporate standards.
In this role, the Kitchen Manager will also collaborate closely with the Executive Chef in menu development, costing, and implementation of seasonal and special menus, as well as stepping in during the Executive Chef’s absence. The position demands a person capable of balancing operational budget management, labor analysis, and cost control with maintaining the highest food quality standards. Effective communication, leadership, and problem-solving skills are critical. This role plays an integral part in The Laura Hotel’s mission to combine historic inspiration with modern hospitality excellence, offering guests not only great food but an overall exceptional dining and hospitality experience that complements the urban vibrancy of Houston.
This position invites passionate individuals with a hospitality-centered mindset to become part of a team dedicated to delivering memorable guest experiences. Central to this role is the opportunity to contribute significantly to operational success by managing kitchen operations and leading a dynamic team. The successful candidate will operate in a setting that values diversity and inclusiveness, encouraging applicants even if their backgrounds do not perfectly align with all job qualifications. Military veterans are especially welcomed, reflecting the organization’s respect for and commitment to inclusive hiring practices.
The role of Kitchen Manager at The Laura Hotel is a pivotal one, requiring the expertise to oversee procurement, production, preparation, and presentation of food across various hotel outlets. The individual must ensure adherence to rigorous safety and sanitation standards while maintaining quality and profitability. This position is full-time, not tip-based, and does not include a discretionary performance bonus, focusing instead on steady leadership and management responsibilities. The Kitchen Manager is responsible for fostering an efficient, motivated team through human resource management and ensuring compliance with all relevant regulations and HEI corporate standards.
In this role, the Kitchen Manager will also collaborate closely with the Executive Chef in menu development, costing, and implementation of seasonal and special menus, as well as stepping in during the Executive Chef’s absence. The position demands a person capable of balancing operational budget management, labor analysis, and cost control with maintaining the highest food quality standards. Effective communication, leadership, and problem-solving skills are critical. This role plays an integral part in The Laura Hotel’s mission to combine historic inspiration with modern hospitality excellence, offering guests not only great food but an overall exceptional dining and hospitality experience that complements the urban vibrancy of Houston.
Job Requirements
- Two plus years of post-high school education
- five plus years of relevant work experience
- culinary education desirable
- knowledge of food service management principles
- ability to manage staff and kitchen operations
- understanding of hotel operations and safety regulations
- leadership and coaching skills
- effective communication abilities
- availability to work regularly and comply with attendance policies
Job Qualifications
- Two plus years of post-high school education, culinary education preferred
- five plus years of experience in a related position
- hotel experience preferred
- advanced knowledge of principles and practices in food service management
- knowledge of hotel operations including marketing, security, personnel, budgeting, and hospitality law
- leadership skills to motivate and develop staff and ensure goal accomplishment
- ability to work effectively under time constraints and deadlines
- effective verbal and written communication skills
- ability to adapt communication style to different audiences
Job Duties
- Manage the daily production, preparation, and presentation of all food for the hotel's restaurants and room service to ensure quality and consistency according to HEI Franchise standards
- manage human resources in the production and preparation areas to attract, retain, and motivate staff while providing a safe work environment
- interview, hire, schedule, train, develop, empower, coach, and counsel associates
- recommend and conduct performance and salary reviews
- manage maintenance and sanitation of kitchen, equipment, and related areas to ensure compliance with health and safety regulations
- monitor, analyze, and control labor and food costs, preparing reports, charts, and schedules to meet budgets while maintaining quality
- promote the Accident Prevention Program to minimize liabilities and expenses
- assist the Executive Chef in menu creation, costing, and implementation
- assume Executive Chef responsibilities in their absence
- comply with attendance rules and maintain regular availability
- perform other job-related duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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