PM Kitchen Supervisor

Position summary

The PM Kitchen Supervisor oversees evening kitchen operations to ensure high-quality food, safe and efficient workflows, and an excellent guest experience. This role leads the line during dinner service, coordinates prep and production, enforces food safety and sanitation standards, and supports training and development of the evening culinary team.

Key responsibilities

• Lead nightly service: manage expo, ticket flow, station pacing, and plating standards; jump on the line as needed to maintain speed and quality.
• Staff leadership: assign stations, conduct pre-shift briefs, provide on-the-spot coaching, and support performance management with the Chef/Kitchen Manager.
• Quality control: uphold recipes, portioning, presentation, and temperature standards; taste and verify dishes throughout service.
• Prep and production: review par levels, prioritize evening prep, and set up for next-day AM shift; complete closing checklists.
• Safety and compliance: enforce HACCP, local health code, allergen protocols, knife and equipment safety; maintain sanitation logs.
• Inventory and waste: track usage, monitor yields, minimize waste and over-production; assist with ordering and receiving for PM needs.
• Communication and coordination: liaise with Front of House on coursing, allergies, and special requests; escalate maintenance or supply issues.
• Training: onboard new cooks, cross-train stations, and reinforce SOPs and recipe adherence.
• Admin tasks: complete line checks, temperature logs, cleaning schedules, and end-of-shift reports; support scheduling inputs for PM coverage.
• Standards and culture: model hospitality, teamwork, and calm service under pressure.

Qualifications

• 2–4 years kitchen experience with at least 1 year in a lead, sous, or supervisory role; hotel or high-volume restaurant experience preferred.
• Strong line proficiency on grill, sauté, and fry; confident at expo and ticket management.
• Working knowledge of HACCP, allergen management, and health department standards.
• Ability to train, coach, and give clear feedback; bilingual a plus.
• Comfortable with basic inventory, prep planning, and waste reduction practices.
• Tech: familiarity with POS/KDS, digital temp logging, and recipe systems.
• Certifications: Food Handler/Manager certification (or ability to obtain within 30 days).

Physical and schedule requirements

• Evening, weekends, and holidays required; typical shift: afternoon through close.
• Stand/walk for extended periods; lift/carry up to 50 lbs; exposure to heat and cold.
• Frequent bending, reaching, and use of kitchen equipment and knives.

Performance indicators

• Ticket times within target; guest satisfaction scores/compliments.
• Food cost and waste within budget; accurate logs and compliance scores.
• Team retention, training completion, and cross-station coverage.
• Health inspection results and internal audit compliance.

Compensation and benefits

• Classification: Non-exempt
• Benefits: [medical/dental/vision], sick & vacation time,  meals, uniforms, tuition/training, Marriott/Sheraton discounted room night as well as Driftwood discounted room rates, 401K, disability insurance, employee assistance program, shared ski passes, etc. And a great working environment. 

Reporting structure

• Reports to: Executive Chef .
• Supervises: PM line cooks, prep cooks, dishwashers during evening shift.

EEO statement

• Driftwood Hospitality  Management is committed to a diverse and inclusive workplace.  We are an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, pregnancy, genetic information, protected veteran status, or any other legally protected status.

Qualifications

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