The Kitchen Supervisor is responsible for overseeing daily food preparation, production, and quality control for all culinary operations in the front-line stations. This includes supervising staff, maintaining proper food safety standards, ensuring food consistency, and assisting with inventory and equipment upkeep.

You take pride in creating high-quality meals and leading a productive kitchen team. You thrive in fast-paced, detail-oriented environments and value efficiency, cleanliness, and teamwork. This role lets you use your culinary knowledge and leadership skills to keep the kitchen running smoothly and guests satisfied.

This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.

• Prepare daily prep and production lists and delegate tasks to kitchen staff accordingly.

• Read, interpret, and apply recipes accurately using proper measurements and math skills.

• Oversee and assist with preparation of meats, fish, poultry, and other food items according to standard recipes, ensuring quality and consistency.

• Monitor portion control and food quality, particularly in high-cost items such as specific cuts of meat.

• Select and use only top-quality ingredients, visually inspecting all food items for freshness and safety.

• Ensure all refrigeration units, storage areas, and kitchen equipment are clean, well-maintained, and compliant with health codes.

• Maintain all required logs including cooling, heating, and temperature records.

• Uphold food safety, sanitation, and hygiene standards at all times.

• Ensure proper storage, labeling, and rotation of inventory.

• Provide leadership and support to kitchen staff, stepping in to assist as needed during peak times or in staff shortages.

• Follow and enforce all company policies and safety protocols.

• Be familiar with fire prevention, emergency procedures, and proper use of protective equipment.

• Report accidents, unsafe conditions, equipment issues, or food safety concerns to management immediately.

• Maintain a clean and professional appearance at all times, in line with company grooming standards.

• Perform other duties as assigned by management to ensure smooth and efficient kitchen operations.

• Valid Food Handler Card required.

• Minimum 2 years of cooking experience; supervisory experience and broiler cooking preferred.

• Strong understanding of food preparation, portion control, sanitation practices, and kitchen safety.

• Working knowledge of broiler and saut cooking techniques.

• Familiarity with commercial kitchen equipment including ovens, broilers, slicers, kettles, and steamers.

• Ability to read and follow recipes accurately, including understanding measurements and conversions.

• Basic English communication skills required for giving instructions and understanding safety procedures.

• Ability to train and lead team members effectively.

• Ability to safely use cleaning products and kitchen tools in accordance with labeling and hotel procedures.

• Strong organizational skills and attention to detail.

• Ability to lift, carry, push, or move items weighing up to 100 lbs using a cart or by hand.

• Manual dexterity to safely operate all kitchen tools and equipment.

• Ability to work in hot, cold, and confined environments as needed.

• Must be able to stand, walk, bend, reach, and twist for long periods during shifts.

• Frequent talking, hearing, visual inspection, and smiling in a fast-paced environment.

• 401(k) Retirement Plan

• Medical, Dental & Vision Insurance

• Life & Disability Insurance

• Employee Assistance Program (EAP)

• Flexible Spending Account (FSA)

• Paid Time Off (PTO)

• Room & Food & Beverage Discounts

• Incentive Programs

• Complimentary Employee Meals

• And more!