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Hotel Kitchen Jobs (NOW HIRING)

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Hotel Kitchen Steward

Riverside, CA

$14.50 - $19.75/hr

... Hotel & Spa and apply today. What you will have an opportunity to do: We are looking for an energetic, cooperative and detail-oriented individual to join our kitchen culinary team! The ideal ...

Commonwealth Hotels

Kitchen Supervisor

Panama City, FL · On-site

Hilton Garden Inn by Hilton Panama City Beach is seeking a top-performing Hotel Kitchen Supervisor About Us: Located in the heart of Panama City's business district, the Hilton Garden Panama City ...

Moody Gardens, Inc.

Hotel Kitchen Steward

Galveston, TX · On-site

$15/hr

Maintain adequate levels of clean tableware for dining room and kitchen * Bag and haul trash to dumpster * Handle tableware carefully to prevent breakage and loss * Maintain adequate levels of dish ...

Moody Gardens

Hotel Kitchen Steward

Galveston, TX · On-site

$15/hr

Maintain adequate levels of clean tableware for dining room and kitchen * Bag and haul trash to dumpster * Handle tableware carefully to prevent breakage and loss * Maintain adequate levels of dish ...

Moody Gardens

Hotel Kitchen Steward

Galveston, TX · On-site

$15/hr

Maintain adequate levels of clean tableware for dining room and kitchen * Bag and haul trash to dumpster * Handle tableware carefully to prevent breakage and loss * Maintain adequate levels of dish ...

Moody Gardens, Inc.

Hotel Kitchen Steward

Galveston, TX · On-site

$15/hr

Maintain adequate levels of clean tableware for dining room and kitchen * Bag and haul trash to dumpster * Handle tableware carefully to prevent breakage and loss * Maintain adequate levels of dish ...

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Hotel Kitchen information

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$22.5K

$51.7K

$75K

How much do hotel kitchen jobs pay per year?

As of Jun 7, 2026, the average yearly pay for hotel kitchen in the United States is $51,697.00, according to ZipRecruiter salary data. Most workers in this role earn between $39,000.00 and $62,500.00 per year, depending on experience, location, and employer.

What are some common challenges faced by staff working in a hotel kitchen, and how can they be managed?

Staff in hotel kitchens often face challenges such as working under tight time constraints, managing multiple orders simultaneously, and ensuring consistent quality for large volumes of guests. Teamwork and clear communication are essential to manage the fast-paced environment, and many kitchens use standardized procedures to streamline tasks. Adapting quickly to changes, such as special dietary requests or last-minute events, is also a crucial skill. Continuous training and regular briefings can help staff stay organized and maintain high standards.

What are hotel kitchen jobs?

Hotel kitchen jobs refer to a variety of roles within the kitchen of a hotel, including chefs, cooks, kitchen assistants, dishwashers, and food preparation workers. These professionals are responsible for preparing, cooking, and presenting meals for hotel guests, as well as maintaining food safety and cleanliness standards. Depending on the size of the hotel, the kitchen staff may also cater for events, room service, and multiple dining venues within the property.

What is the difference between Hotel Kitchen vs Restaurant Cook?

AspectHotel KitchenRestaurant Cook
CredentialsFood safety certifications, culinary trainingFood safety certifications, culinary training
Work EnvironmentLarge, busy kitchens in hotels, often with multiple stationsSmaller kitchens, focused on specific dishes or stations
Employer & IndustryHotels, hospitality industryRestaurants, dining establishments
Common Search & ComparisonYesYes

Hotel Kitchen staff and Restaurant Cooks share similar credentials and work environments, both requiring culinary skills and food safety certifications. However, hotel kitchens tend to be larger with more stations and serve a variety of cuisines for guests, while restaurant cooks typically focus on specific dishes in a smaller setting. Both roles are essential in the hospitality and food service industries, often searched together by job seekers and employers.

What are the key skills and qualifications needed to thrive in a Hotel Kitchen, and why are they important?

To thrive in a hotel kitchen, you need strong culinary skills, food safety knowledge, and experience in food preparation, often supported by a culinary degree or relevant certifications. Familiarity with commercial kitchen equipment, food safety management systems (like HACCP), and inventory software is typically required. Attention to detail, teamwork, and the ability to work efficiently under pressure are crucial soft skills in this environment. These skills ensure consistent food quality, safety, and smooth kitchen operations to meet guest expectations in a fast-paced hospitality setting.

What is commis 1, 2, and 3?

In a hotel kitchen, commis 1, 2, and 3 are entry-level culinary positions with increasing levels of responsibility and skill. Commis 1 is typically the most junior, focusing on basic tasks, while Commis 3 may have more experience and assist senior chefs. Progression through these levels often requires developing culinary skills, knowledge of kitchen operations, and sometimes certification or training programs.
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Hotel Kitchen jobs near you

Hotel Kitchen Manager

Radisson Suites Oceanfront

Indialantic, FL

Full-time

Medical, PTO

Posted 17 days ago

Job description

Hotel Kitchen Manager

Job Level: Manager

Employment Status: Full-time Regular

Job Summary

The Hotel Kitchen Manager is responsible for overseeing the daily operations of the kitchen within a hotel setting. This role involves managing kitchen staff, ensuring food quality and safety standards are met, and maintaining inventory and budget controls. The Kitchen Manager will work closely with the Food & Beverage Manager and General Manager to deliver an exceptional dining experience for guests.

Education and Experience

- Culinary degree or equivalent experience in a professional kitchen environment.

- Proven experience in kitchen management or a similar role.

- Strong leadership and team management skills.

- Excellent organizational and problem-solving abilities.

- Knowledge of food safety regulations and best practices.

Knowledge

- Food Production - Knowledge of techniques and equipment for preparing and cooking food products for consumption, including storage/handling techniques.

- Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

- Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.

Basic Skills

- Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems.

- Monitoring - Monitoring/Assessing performance.

- Time Management - Managing one's own time and the time of others.

Social Skills

- Coordination - Adjusting actions in relation to others' actions.

- Instructing - Teaching others how to do something.

- Negotiation - Bringing others together and trying to reconcile differences.

- Service Orientation - Actively looking for ways to help people.

Complex Problem-Solving Skills

- Complex Problem Solving - Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.

Technical Skills

- Quality Control Analysis - Conducting tests and inspections of products, services, or processes to evaluate quality or performance.

- Operations Analysis - Analyzing needs and product requirements to create a design.

Resource Management Skills

- Management of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.

- Management of Personnel Resources - Motivating, developing, and directing people as they work, identifying the best people for the job.

Primary Job Duties

- Oversee the daily operations of the hotel kitchen, ensuring high standards of food quality and safety.

- Manage kitchen staff, including hiring, training, scheduling, and performance evaluations.

- Maintain inventory and order supplies as needed, ensuring cost-effective purchase and waste reduction.

- Ensure compliance with health and safety regulations and maintain a clean and organized kitchen environment.

- Monitor food preparation and presentation to ensure consistent quality and guest satisfaction.

- Address and resolve any issues or complaints related to kitchen operations or food quality.

Compensation:

  • Competitive salary
  • Accrued generous paid PTO, can be used 90 days after start
  • Health benefit
  • Paid certification and training.