Kitchen Manager

Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America. With a 30-year track record as an innovator in the hospitality industry, this forward-thinking company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate continues to demonstrate success in developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, featuring contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team of seasoned hospitality leaders and corporate offices worldwide, Highgate is a trusted partner for top ownership groups and major hotel brands. www.highgate.com

Romer Hell's Kitchen New York

The Kitchen Manager is responsible for providing culinary direction and leadership for the restaurant, bar, & cafe. In collaboration with the Director of Food & Beverage, to drive the strategic direction and development of the Food and Beverage department. They are responsible for leading the entire culinary team in achieving exceptional quality of food, while actively managing the financial goals of each kitchen operation, monitoring the performance, maintaining the kitchen service standards, and ensuring exceptional dining experiences.

• →Provide leadership to create a culture and work environment based upon respect
• →Providing opportunities for staff to learn, grow and develop their abilities through training of employees and creating a positive, productive working environment
• →Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated responsibilities in food delivery, sales, costs, employee retention and guest satisfaction
• →Create dynamic menus for all outlets that evolves and changes on a regular basis
• →Develop recipes and input into the recipe database
• →Participate in the development of the annual budget, marketing plans and objectives and manages within those approved plans
• →Monitor and analyze each kitchen cost centers financial performance and contribution to the restaurant’s profitability
• →Develop, implement, and monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
• →Review menus and analyze recipes to determine labor and overhead costs and assign prices to menu items in cooperation with the Director F&B
• →Implement and maintain F&B marketing and other marketing activities and restaurant programming initiatives
• →Hire, train, empower, coach and counsel, performance, and salary reviews
• →Implement payroll, reports, forecasts, etc.
• →Understand all policies, procedures, standards, specifications, guidelines, and training programs for Romer Hell’s Kitchen Hotel.
• →Fill in where needed to ensure guest service standards and efficient operations
• →Continually strive to develop the staff in all areas of managerial and professional development
• →Ensure that policies on employee performance appraisals are followed and completed on a timely basis
• →Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the employees and guests
• →Investigate and resolve guests’ complaints regarding food quality, service, or accommodation
• →Perform other duties as requested by management
• →Ability to work independently and with all levels of leadership in a fast-paced environment
• →Team player with enthusiastic outlook and creative mind
• →Strong organizational skills and attention to detail.
• →Most work tasks are performed indoors. Temperature is moderate and controlled by restaurant environmental systems.
• →Must be able to stand and exert well-paced mobility at least 8 or more hours in length.
• →Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• →Must be able to exert well-paced ability in limited space.
• →Must be able to lift up to 20 lbs. on a regular and continuing basis.
• →May be required to lift trays of food or food items weighing up to 20 lbs. occasionally.
• →Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing and visual acuity.
• →Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.
• →Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
• →Requires manual dexterity to use and operate all necessary equipment.

• At least 2-3 years of experience in the direction and management of employees in a culinary environment

• Assist in creating dynamic savory menus that evolve and changes on a regular and seasonal basis

• Advanced knowledge of culinary, baking and pastry techniques
• Thorough knowledge of food preparation techniques and food hygiene practices
• Service oriented style with professional presentations skills
• Maintain high standards of personal appearance and grooming
• Experience managing and developing teams
• Results-driven leader who is fearless about execution, is creative, can champion a vision and roadmap, and is not afraid to dig into the details
• A strong team player who supports their team and embraces ownership, accountability, and responsibility for the team’s work
• Excellent oral and written communication skills
• Detail oriented, excellent prioritization, time management, organizational and follow up skills
• Demonstrated ability for process excellence and project management
• Good financial acumen
• Basic understanding of Health and Safety, Food Hygiene and Employment Legislation
• Open availability and flexibility to work according to the needs of the business including some travel as needed
• Comfortable with Word, PowerPoint and Excel

• 8 paid holidays per year
• Up to 20 days of paid vacation per year, based on classification and length of service
• Paid Sick & Safe Time accrues at 1 hour for every 30 hours worked, with up to 72 hours of unused time carried over from one anniversary year to the next.

• 8 paid holidays per year; employees working in the City of Denver receive 64 hours of designated holiday time per calendar year
• Up to 20 days of paid vacation per year, based on classification and length of service
• 6 days or 48 hours of Paid Sick Leave per year, accrued at 1 hour for every 30 hours worked.

• 8 paid holidays per year
• Up to 20 days of paid vacation per year, based on classification and length of service, capped at 1.5x annual accrual rate; non-supervisory employees working in the City of Los Angeles accrue up to 22 days of Compensated Time Off, based on length of service capped at 192 hours of combined PST and CTO.
• Paid Sick Time accrues at 1 hour for every 30 hours worked, unused time is carried over from one anniversary year to the next up to a maximum of 80 hours; employees working in the City of Los Angeles are provided 40 hours of Paid Sick Time annually on their anniversary, unused time is not carried over from one anniversary year to the next.

Please note that certain benefits described above for associates in Washington, Colorado, and California may vary for associates covered by a Collective Bargaining Agreement (“CBA”). For such associates, eligibility for and the terms and conditions of benefits are governed by the applicable CBA and any applicable plan documents, and may differ from the benefits described above. In the event of any conflict or inconsistency, the terms of the applicable CBA and governing plan documents will control, as applicable.

**The above-referenced benefits do not apply to part-time positions

This job opening was posted on 10/22/2026 and will remain open for at least 14 days.