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.
Job Responsibilities:
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Order materials, supplies, and ingredients based on demand.
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Supervise kitchen employees and organize food orders.
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Oversee the food preparation and cooking process.
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Recruit and train kitchen employees in designated stations.
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Supervise food prep and cooking.
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Check food presentation and temperature.
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Manage portion sizes.
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Monitor inventory levels and perform weekly inventory assessments.
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Work with the corporate chef to price and change menu items.
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Schedule work shifts for employees.
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Store all food products in compliance with health and safety regulations.
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Ensure the kitchen is clean and organized.
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Maintain weekly and monthly cost reports.
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Uphold sanitation and safety standards at all times.
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Supervising day-to-day operations when Kitchen Manager is off.
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Managing payroll budget by supporting Kitchen Manager in creating team member schedules that meet labor expectations.
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Managing Food, Beverage, Labor and Controllable expenses.
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Minimum 8 to 10-hour workdays.
Job Qualifications:
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Two years restaurant/kitchen management/supervisory experience required.
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Ability to communicate fluently in English both verbally and written.
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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.
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Must be able to work any shift, any day and minimum 8 to 10-hour days.
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Recognized experience in hiring, training and empowering employees who are also held responsible and given consistent feedback.
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The capacity to foster productive relations with peers and assure teamwork is the prevailing way to do business.
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Excellent guest service skills.
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Ability to respond to difficult or stressful situations with tact and diplomacy.
