Kitchen Manager

Where rebellion meets relaxation, The Mecklen Hotel rises from the storied soil of Mecklenburg County with a spirit as bold as the city it calls home. Tucked in the heart of U-City, just off the pulse of Tryon, our hotel is a stylish nod to Charlotte’s independent roots and fast-moving future.

Truly exciting opportunity to be on the ground floor of Charlotte's newest and coolest hotel. The Mecklen Hotel, a Tribute Portfolio Hotel, and the Side Eye Restaurant are excited to hire a Kitchen Manager.

The kitchen manager oversees all back-of-house operations, including managing staff, controlling costs, and maintaining food quality and safety standards. Key responsibilities include hiring and training staff, developing menus, managing inventory and ordering supplies, and ensuring the kitchen is clean and compliant with all health and safety regulations. You are the crucial link between the kitchen and restaurant management. 

Staff management:

• Hiring, training, and scheduling kitchen staff.
• Providing ongoing training on cooking techniques, safety protocols, and company standards.
• Motivating and evaluating staff performance.

Kitchen operations:

• Ensuring food is prepared and served according to recipes, portioning, and quality standards.
• Overseeing all food preparation and cooking processes.
• Maintaining a clean, organized, and sanitary kitchen environment and equipment.
• Enforcing all health and safety regulations.

Inventory and cost control:

• Managing and monitoring food and supply inventory.
• Placing orders for ingredients and supplies based on demand.
• Tracking kitchen finances, labor costs, and minimizing waste.

Menu and quality assurance:

• Collaborating on menu development and pricing.
• Ensuring the quality and presentation of all food leaving the kitchen.
• Monitoring food storage standards and temperature control.

Administrative duties:

• Completing required paperwork and reports.
• Acting as the main point of communication between the kitchen and management.
• Communicating with vendors and managing supplier relationships. 

• Strong leadership, communication, and organizational skills.
• Proficiency in food safety and sanitation standards.
• Experience in kitchen management, culinary arts, or a related field is often required.
• Problem-solving and time-management abilities.
• Ability to work long hours and in a fast-paced environment.