A Kitchen Manager is responsible for managing and training the kitchen team to deliver an excellent Guest and Member experience while managing food cost controls. Responsibilities Manage and train the kitchen brigade effectively to ensure a well‑organised and motivated team Ensure consistency in quality of dishes at all times Ensure compliance with food hygiene, Health and Safety, and stock procedures Ensure resources meet business needs through effective management of working rotas Support brand standards through the training and assessment of your team Manage food cost controls to contribute to Food and Beverage revenue Knowledge of activities in other departments and implications Qualifications Strong Sous Chef or previous Head Chef experience Approaches food in a creative way Strong supervisory skills Positive attitude Good communication skills Committed to delivering a high level of customer service Excellent grooming standards Excellent planning and organising skills Preferred Relevant qualifications for the role Ability to work a variety of shifts including weekends, days, afternoons and evenings Work Locations Hilton Hotels - Monterrey Schedule Full-time Brand Hilton Hotels & Resorts Job Culinary #J-18808-Ljbffr