Kitchen Manager

Responsibilities

• Lead all kitchen and banquet culinary operations, ensuring exceptional food quality, presentation, and guest satisfaction
• Plan and execute banquet events, including high-volume food production, buffet service, action stations, and plated meals
• Oversee daily kitchen operations, including scheduling, prep planning, workflow management, and team supervision
• Train, mentor, and develop culinary team members to maintain a high-performing and collaborative work environment
• Manage inventory, food costs, labor expenses, and departmental budgets to support profitability goals
• Partner with leadership on menu development, operational improvements, and financial performance initiatives
• Maintain compliance with all food safety, sanitation, and health regulations
• Ensure kitchen facilities and equipment are properly maintained, clean, and operating safely
• Directly supervise line cooks, prep cooks, stewards, and banquet culinary staff

Requirements

• 4–6 years of culinary experience in high-volume hotel, banquet, or catering environments
• Minimum 3 years of kitchen leadership experience
• High School Diploma or equivalent
• Current ServSafe Manager certification (or ability to obtain within 30 days)

Preferred Qualifications

• Culinary Arts or Hospitality Management education

Benefits

• Competitive Compensation Package
• Performance Bonus Opportunity
• Comprehensive Medical, Dental & Vision Insurance
• 401(k) with Company Match
• Generous PTO Program Available After 90 Days
• Marriott Travel Discounts Worldwide
• Early Access to Earned Wages
• Leadership Development & Career Advancement Opportunities

About the Company

North Point Hospitality was started in 1978 and is located in Atlanta, Georgia. We build high-quality hotels in popular areas. Today, we own and manage 9 hotels in the Southeast, including 8 that are part of the Hilton and Marriott brands.