Kitchen Manager

Ascent Hospitality has an extensive portfolio of hotels and a strong pipeline of new properties and acquisitions, but we’re not about numbers— we’re about people, and that remains our foundation. Our culture creates a memorable experience for all of our Team Members and guests alike. We are constantly seeking individuals who work well together toward a unified purpose. For our leadership roles, we look for accomplished individuals with a passion to serve others, strong communication skills, and the ability to lead teams through consistency, accountability, and change.

Ascent Hospitality is seeking a driven and experienced Kitchen Manager to join our culinary team.

The Kitchen Manager is responsible for overseeing daily kitchen operations, ensuring food quality, safety, sanitation, and efficiency while leading and developing the culinary team. This role supports the Executive Chef in delivering exceptional dining experiences while maintaining operational standards and cost controls.

• Competitive Salary!
• Benefits - Health, Dental, Vision, Life Insurance, and other supplemental options!
• 401k with employer MATCH!
• Paid PTO!
• Uniforms Provided for most positions!
• Team Member Hotel Discount Program!

• Manage and supervise daily kitchen operations to ensure efficiency and consistency.
• Lead, train, schedule, and evaluate kitchen staff to maintain high performance standards.
• Ensure all food is prepared and presented according to established recipes and brand standards.
• Monitor food quality, portion control, and presentation at all times.
• Enforce proper food handling, sanitation, and safety procedures in compliance with health regulations.
• Assist with inventory control, ordering, receiving, and proper storage of food and supplies.
• Support food cost control, waste reduction, and labor management initiatives.
• Maintain kitchen cleanliness, organization, and equipment functionality.
• Address and resolve kitchen-related issues promptly and professionally.
• Collaborate with front‑of‑house leadership to ensure smooth service operations.
• Assist with menu execution, specials, and culinary initiatives as directed.
• Ensure all kitchen equipment is used properly and report maintenance needs as required.
• Perform other duties as assigned.

• Strong knowledge of culinary techniques, food preparation, and kitchen operations.
• Working knowledge of food safety, sanitation standards, and health regulations.
• Ability to lead, motivate, and develop a diverse culinary team.
• Strong organizational and time‑management skills.
• Ability to work efficiently in a fast‑paced, high‑pressure environment.
• Effective communication and problem‑solving skills.
• Proficiency in inventory management and basic cost controls.
• Commitment to providing excellent service and high‑quality food.

• Ability to stand and walk for extended periods.
• Frequent bending, lifting, reaching, and carrying items up to 50 pounds.
• Ability to work in a hot, fast‑paced kitchen environment.
• Manual dexterity to handle kitchen tools and equipment safely.

• High school diploma or equivalent required; culinary education preferred.
• Minimum of two (2) years of kitchen supervisory or management experience required.
• Serv Safe or equivalent food safety certification preferred.
• Ability to work flexible schedules, including evenings, weekends, and holidays.
• Professional, energetic, and team‑oriented leadership style.

EEO Employer

• Mid‑Senior level

• Full‑time

• Management and Manufacturing

• Hospitality

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