Kitchen Operations Manager

6 days ago


Redondo Beach, California, United States Pacifica Hotels Full time

Job Summary

We are seeking a highly skilled and experienced Kitchen Manager/Sous Chef to join our team at The Redondo Beach Hotel, Tapestry Collection by Hilton. As a key member of our culinary team, you will be responsible for overseeing the day-to-day operations of the kitchen, ensuring the highest standards of quality, safety, and customer satisfaction.

Key Responsibilities

  • Adhere to Pacifica Hotels' Pure Stay guidelines to maintain a clean, safe, and healthy environment for our team members and guests.
  • Utilize proper protective equipment (PPE) as required and in accordance with property-specific guidelines.
  • Maintain a friendly, cheerful, and courteous demeanor at all times, providing personalized service to restaurant and hotel guests.
  • Communicate effectively with guests and fellow team members.
  • Review work schedules and plan/forecast accordingly with staffing needs and food production.
  • Estimate food requirements and order food from suppliers.
  • Maintain quality of food for both guests and the employer: instruct cooking team members on the fine points of cooking.
  • Equipment operation and maintenance: inspect the kitchen and walk-ins for satisfactory cleaning and equipment in need of repair.
  • Maintain sanitation standards through knowledge of health department standards and regulations.
  • Directly responsible for impacting food cost; maintain food costs in line with budget; accountable for the department P/L.
  • Attend all required meetings and communicate all information daily.
  • Provide assistance to other team members and departments to contribute to the best overall performance of the department, restaurant, and hotel.
  • Perform other duties as assigned, requested, or deemed necessary by management.

Requirements

  • Minimum one (1) year experience in a similar position at a hotel or restaurant utilizing skills for food preparation, cooking, and presentation.
  • One (1) year of culinary school preferred.
  • Preferred experience in hiring, training, supervision, forecasting, and cost control in food and labor.
  • English speaking or bilingual.
  • Ability to work all stations in the kitchen.
  • Ability to make timely, effective decisions.
  • Ability to prioritize, organize, and delegate work assignments.
  • Ability to maintain good team member relations.
  • Ability to direct performance of kitchen team members and follow-up with correction where needed.
  • Dependable.

Benefits

  • Competitive salary and benefits package.
  • Vacation and sick pay.
  • 401K and health insurance plans.

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