Job Overview
Compensation
Hourly
Exact $22.00
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Paid Time Off
401(k) retirement plan
short-term disability
long-term disability
Job Description
The Woodlands Resort, part of the Curio Collection by Hilton, is a premier luxury resort located just two miles from The Woodlands Waterway in the Houston area. Celebrating 50 years alongside The Woodlands township, this resort is recognized for its impeccable service, elegant accommodations, and extensive amenities that make it a sought-after destination for both leisure and business travelers. The resort is part of HEI Hotels and Resorts, a hospitality management company known for their commitment to investing in their associates and fostering a dynamic work environment. HEI firmly believes that their success is directly tied to their people, emphasizing a culture of respect, development, and opportunity. At HEI, associates receive industry-leading tools, training, and comprehensive support to excel in their roles and grow professionally within the company.
The role available is that of a Kitchen Manager, a key leadership position responsible for overseeing all food production within the hotel’s kitchen operations. The Kitchen Manager is charged with managing kitchen staff, ensuring food is prepared according to high standards, maintaining compliance with safety and sanitation regulations, and controlling labor and food costs to maintain profitability. This position requires a blend of culinary expertise, leadership skills, and operational knowledge to deliver exceptional quality and guest satisfaction consistently. Operating in a safe and sanitary environment, the Kitchen Manager directly supports the resort’s reputation for fine dining and quality service. This is an hourly, non-tipped position with a salary rate of $22.00 per hour. It does not include eligibility for discretionary performance bonuses or service charges.
The Kitchen Manager will manage all aspects of food production for the hotel’s restaurants and room service, ensuring menu standards are met in line with HEI’s franchise expectations. This includes collaborating with the Executive Chef to develop and implement seasonal menus, managing human resources functions within the kitchen such as hiring, training, scheduling, and performance reviews, and maintaining kitchen cleanliness and safety protocols. The role demands a proactive approach to labor and food cost management through detailed reporting, forecasting, and budget adherence. The Kitchen Manager also champions the Accident Prevention Program, promoting workplace safety to minimize liabilities.
Ideal candidates for this role will have at least five years of relevant experience, preferably in a hotel environment, and some post-secondary culinary education is desirable. They must possess advanced knowledge of food service management, from associate supervision to complex problem solving within food and beverage operations. Leadership capabilities are critical, including the ability to motivate teams, foster professional growth, and communicate effectively with diverse stakeholders. This role requires strong organizational skills and the ability to meet deadlines in a fast-paced environment. HEI Hotels and Resorts offers a supportive and inclusive workplace culture, encouraging candidates from diverse backgrounds and U.S. military veterans to apply. Benefit packages include comprehensive medical, dental, vision coverage, retirement plans with matching contributions, paid time off, and additional wellness programs, reflecting HEI’s holistic approach to associate well-being.
The role available is that of a Kitchen Manager, a key leadership position responsible for overseeing all food production within the hotel’s kitchen operations. The Kitchen Manager is charged with managing kitchen staff, ensuring food is prepared according to high standards, maintaining compliance with safety and sanitation regulations, and controlling labor and food costs to maintain profitability. This position requires a blend of culinary expertise, leadership skills, and operational knowledge to deliver exceptional quality and guest satisfaction consistently. Operating in a safe and sanitary environment, the Kitchen Manager directly supports the resort’s reputation for fine dining and quality service. This is an hourly, non-tipped position with a salary rate of $22.00 per hour. It does not include eligibility for discretionary performance bonuses or service charges.
The Kitchen Manager will manage all aspects of food production for the hotel’s restaurants and room service, ensuring menu standards are met in line with HEI’s franchise expectations. This includes collaborating with the Executive Chef to develop and implement seasonal menus, managing human resources functions within the kitchen such as hiring, training, scheduling, and performance reviews, and maintaining kitchen cleanliness and safety protocols. The role demands a proactive approach to labor and food cost management through detailed reporting, forecasting, and budget adherence. The Kitchen Manager also champions the Accident Prevention Program, promoting workplace safety to minimize liabilities.
Ideal candidates for this role will have at least five years of relevant experience, preferably in a hotel environment, and some post-secondary culinary education is desirable. They must possess advanced knowledge of food service management, from associate supervision to complex problem solving within food and beverage operations. Leadership capabilities are critical, including the ability to motivate teams, foster professional growth, and communicate effectively with diverse stakeholders. This role requires strong organizational skills and the ability to meet deadlines in a fast-paced environment. HEI Hotels and Resorts offers a supportive and inclusive workplace culture, encouraging candidates from diverse backgrounds and U.S. military veterans to apply. Benefit packages include comprehensive medical, dental, vision coverage, retirement plans with matching contributions, paid time off, and additional wellness programs, reflecting HEI’s holistic approach to associate well-being.
Job Requirements
- Five plus years of employment in a related position
- Two plus years of post-high school education
- Ability to work under pressure and meet deadlines
- Strong leadership and interpersonal skills
- Knowledge of federal, state, and franchise kitchen safety and sanitation standards
- Availability to work on a regular basis
- Good physical stamina for kitchen environment
Job Qualifications
- Two plus years of post-high school education
- Culinary education desirable
- Five plus years of experience in a related culinary or kitchen management role
- Experience in hotel kitchen operations preferred
- Advanced knowledge of food service management principles and practices
- Leadership skills to motivate and manage a diverse kitchen staff
- Effective verbal and written communication skills
- Ability to adapt communication for different audiences
Job Duties
- Manage the daily production, preparation, and presentation of all food for the hotel’s restaurants and room service
- Manage human resources in the kitchen including hiring, training, scheduling, developing, and disciplining associates
- Schedule and oversee maintenance and sanitation of kitchen and equipment to meet safety and health standards
- Monitor, analyze, and control labor and food costs while ensuring quality standards
- Promote and enforce the Accident Prevention Program to maintain a safe work environment
- Assist the Executive Chef in the creation, costing, and implementation of seasonal and special menus
- Assume Executive Chef responsibilities in their absence
Job Location
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