Join us and be part of an innovative and dynamic team at our kitchen in New York!
Success in our business is a team effort, and we rely on every member of our staff to play a crucial role in delivering a remarkable experience. The Kitchen Supervisor position is a critical part of our team, playing a key role in ensuring an exceptional experience for our guests.
Before You Apply: A minimum of two years of restaurant or kitchen management/supervisory experience is required.
Job description
As the Kitchen Supervisor, you will be responsible for overseeing all aspects of the kitchen, including cooking, food preparation, logistics, and day-to-day operations. Your duties will also include managing inventory, ordering supplies to keep the kitchen fully stocked, scheduling shifts, and ensuring compliance with safety and cleanliness standards.
To succeed in this role, the ideal candidate will possess a strong background in both culinary arts and management, paired with a keen entrepreneurial mindset. Excellent communication skills, exceptional leadership, and outstanding organizational abilities are essential. As Kitchen Supervisor, your primary focus will be on building and maintaining a high-performing team that consistently meets both financial goals and company objectives while supporting our Kitchen Manager.
Job Responsibilities:
- Recruit and train kitchen employees in designated stations.
- Monitor inventory levels and perform weekly inventory assessments.
- Store all food products in compliance with health and safety regulations.
- Maintain weekly and monthly cost reports.
- Managing Food, Beverage, Labor and Controllable expenses.
- Perform any other duties as assigned by the Kitchen Manager.
- Minimum 8 to 10-hour workdays.
Job Qualifications:
- Two years restaurant/kitchen management/supervisory experience required.
- Ability to communicate fluently in English both verbally and written.
- Must have a good understanding of how the job responsibilities relate to other areas of the Hotel and specific areas of the Food and Beverage operations.
- Must be able to work any shift, any day and minimum 8 to 10-hour days.
- Recognized experience in hiring, training and empowering employees who are also held responsible and given consistent feedback.
- The capacity to foster productive relations with peers and assure teamwork is the prevailing way to do business.
- Excellent guest service skills.
- Ability to respond to difficult or stressful situations with tact and diplomacy.
