Viceroy Hotels & Resorts inspires travelers with one-of-a-kind authentic lifestyle experiences that bring together provocative design and intuitive service in sought-after locations. A leader in modern luxury, Viceroy’s vibe-led hospitality is guided by the brand promise “Remember to Live,” an affirmation to create lifelong memories for each guest. As an industry leader in creativity and innovation, our hotels draw upon the diverse backgrounds and talent of our extraordinary team for optimal success.

Hotel Zena is a bold new cultural hub celebrating female empowerment through provocative art, design, and exciting and relevant programming. Centrally located to the downtown business district, Dupont and Thomas circles, and the Convention Center - Hotel Zena welcomes those who have passion for being part of a bold new story.

The Kitchen Manager plays a vital role in ensuring the smooth, efficient, and high-quality kitchen operation. This position supervises daily culinary operations, maintains high food standards, and enforces health and safety compliance. The role also involves key administrative responsibilities, including scheduling, inventory control, budgeting, vendor management, and team development. He / She works closely with front-of-house leadership, fostering a collaborative environment to ensure an outstanding dining experience for every guest.

Culinary Operations

• Supervise all kitchen staff, including cooks, prep team, and dishwashers.
• Ensure food preparation and presentation meet company standards for quality, consistency, taste, and portion control.
• Enforce food safety and sanitation protocols in compliance with health regulations.
• Contribute to menu development and recipe standardization.
• Oversee kitchen operations across all food service outlets.
• Collaborate with Food & Beverage managers to address operational needs and concerns.
• Manage staff scheduling to align with labor budgets and service standards.
• Support inventory management, purchasing, and cost-effective sourcing.
• Address guest concerns in a timely and professional manner.
• Assist with daily production sheets, menu planning, and cost control initiatives.
• Conduct regular staff performance evaluations and lead training programs.
• Perform any other kitchen administrative tasks as needed to support efficient operations.

Administrative Duties

• Develop and manage employee schedules, payroll, ensuring labor cost efficiency and adequate shift coverage.
• Perform routine inventory checks and maintain optimal stock levels.
• Coordinate with approved vendors for food and kitchen supply orders.
• Maintain accurate records of kitchen expenses, staff performance, and inventory.
• Support the preparation of kitchen budgets and monitor expenditures.
• Collaborate with front-of-house managers to ensure seamless service and customer satisfaction.
• Oversee recruitment, hiring, and onboarding of new kitchen staff.
• Ensure compliance with food storage, production standards, and all health regulations.
• Prepare and submit necessary reports, including payroll, food costs, schedules, and operational updates.
• Perform any other kitchen administrative tasks as needed to support efficient operations.
• Perform other duties as requested by management.

• At least 4 years of related progressive experience; or a culinary graduate with at least 2 years of progressive experience in a hotel or a related field.
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
• Long hours sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Maintain a warm and friendly demeanor at all times.
• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
• Attend all hotel required meetings and trainings.
• Participate in M.O.D. coverage as required.
• Maintain regular attendance in compliance with Viceroy Hotel Group Standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which include wearing nametags.
• Comply with Viceroy Hotel Group Standards and regulations to encourage safe and efficient hotel operations.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
• Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
• Must be able to maintain confidentiality of information.
• Perform other duties as requested by management.
• Bilingual (English and Spanish preferred).