Job Title: PM Kitchen Supervisor (Hotel)

Position Summary: The PM Kitchen Supervisor oversees evening kitchen operations to ensure high standards of food quality, consistency, presentation, safety, and service. This role supervises kitchen staff on the PM shift, coordinates with FOH and events teams, manages prep and production, enforces sanitation and safety, and helps control labor and food costs.

Reports to: Executive Chef / Kitchen Manager

Shift: Afternoon/evening (PM) — typically afternoon into late evening; may include weekends and holidays.

Key Responsibilities:

• Supervise PM kitchen operations, ensuring smooth production for dinner service, banquets, room service, and late-night outlets.
• Assign and monitor duties for cooks, culinary assistants, dishwashers, and other PM kitchen staff; provide coaching and on-shift training.
• Ensure consistent food quality, portion control, presentation, and timely delivery according to recipes and hotel standards.
• Coordinate with banquet/catering, restaurant, and front office teams to manage service flow, special requests, and last-minute changes.
• Oversee food prep and production planning for the PM shift; check mise en place and ingredient/station readiness.
• Maintain and enforce food safety, hygiene, and sanitation standards (e.g., HACCP, local health codes); complete required logs and checklists.
• Monitor inventory usage during shift; report shortages, waste, and items needing replenishment; participate in inventory counts as requested.
• Enforce proper food storage, labeling, and rotation (FIFO).
• Assist with ordering recommendations and supplier communications for PM needs.
• Enforce cost-control measures by minimizing waste and monitoring portioning and prep efficiency.
• Manage equipment use and report maintenance issues promptly.
• Lead shift meetings/briefings and complete shift reports, incident reports, and handover notes for subsequent shifts.
• Participate in hiring, performance evaluations, disciplinary actions, and staff scheduling input as needed.
• Respond to guest or management concerns professionally and resolve issues promptly.

Qualifications:

• High school diploma or equivalent; culinary diploma or certificate preferred.
• Minimum 2–3 years of professional culinary experience; prior supervisory experience preferred—hotel/banquet experience highly desirable.
• Strong working knowledge of food safety standards and kitchen operations.
• Demonstrated ability to lead a small team, train staff, and maintain discipline during busy service.
• Basic math skills for portion control, recipe scaling, and inventory tracking.

Skills & Competencies:

• Effective communication and interpersonal skills.
• Ability to prioritize, delegate, and work under pressure in a fast-paced environment.
• Attention to detail and commitment to consistency and presentation.
• Problem-solving and conflict-resolution skills.
• Time management and organizational ability.
• Proficient with kitchen equipment and point-of-sale/production log systems (basic computer literacy).

Physical Requirements & Working Conditions:

• Fast-paced, hot, and noisy kitchen environment.
• Frequent standing, walking, lifting (up to 25–50 lbs), bending, reaching, and carrying.
• Ability to work evenings, weekends, and holidays as required.

Performance Metrics:

• Food quality and consistency (guest feedback/inspections)
• Timeliness of service and production
• Labor and food cost control for PM shift
• Sanitation and safety audit results
• Team turnover and staff development indicators

We are an Equal Opportunity Employer. 

Driftwood has amazing benefits including a strong insurance package; discounted hotel room nights worldwide; and a great working environment.

Qualifications

See job duties for details