Where rebellion meets relaxation, The Mecklen Hotel rises from the storied soil of Mecklenburg County with a spirit as bold as the city it calls home. Located in the heart of University City, just minutes from the energy of Tryon Street, this Tribute Portfolio Hotel celebrates Charlotte's independent character while embracing its vibrant future. This is an exciting opportunity to join the opening team of one of Charlotte's newest and most distinctive hotels. The Mecklen Hotel, a Tribute Portfolio Hotel, and Side Eye Restaurant are seeking an experienced Kitchen Manager to help shape an exceptional culinary experience from day one. The Kitchen Manager will oversee all back-of-house operations, ensuring the highest standards of food quality, safety, and efficiency. Responsibilities include leading and developing the kitchen team, hiring and training staff, managing inventory and food costs, coordinating purchasing, and maintaining compliance with all health and sanitation regulations. This role works closely with restaurant leadership to support daily operations, drive team performance, and deliver an outstanding dining experience for every guest. Responsibilities: Staff management: • Hiring, training, and scheduling kitchen staff. • Providing ongoing training on cooking techniques, safety protocols, and company standards. • Motivating and evaluating staff performance. Kitchen operations: • Ensuring food is prepared and served according to recipes, portioning, and quality standards. • Overseeing all food preparation and cooking processes. • Maintaining a clean, organized, and sanitary kitchen environment and equipment. • Enforcing all health and safety regulations. Inventory and cost control: • Managing and monitoring food and supply inventory. • Placing orders for ingredients and supplies based on demand. • Tracking kitchen finances, labor costs, and minimizing waste. Menu and quality assurance: • Collaborating on menu development and pricing. • Ensuring the quality and presentation of all food leaving the kitchen. • Monitoring food storage standards and temperature control. Administrative duties: • Completing required paperwork and reports. • Acting as the main point of communication between the kitchen and management. Qualifications: • Strong leadership, communication, and organizational abilities. • Solid knowledge of food safety and sanitation standards. • Prior experience in kitchen management, culinary arts, or a related field is typically required. • Excellent problem-solving and time management skills. • Ability to thrive in a fast-paced environment and work extended hours as needed.

• Staff management: • Hiring, training, and scheduling kitchen staff. • Providing ongoing training on cooking techniques, safety protocols, and company standards. • Motivating and evaluating staff performance.Kitchen operations: • Ensuring food is prepared and served according to recipes, portioning, and quality standards. • Overseeing all food preparation and cooking processes. • Maintaining a clean, organized, and sanitary kitchen environment and equipment. • Enforcing all health and safety regulations.Inventory and cost control: • Managing and monitoring food and supply inventory. • Placing orders for ingredients and supplies based on demand. • Tracking kitchen finances, labor costs, and minimizing waste.Menu and quality assurance: • Collaborating on menu development and pricing. • Ensuring the quality and presentation of all food leaving the kitchen. • Monitoring food storage standards and temperature control.Administrative duties: • Completing required paperwork and reports. • Acting as the main point of communication between the kitchen and management. • Communicating with vendors and managing supplier relationships.