Kitchen Supervisor (Dual Property Hotel)

Position Summary
The Kitchen Supervisor is responsible for supporting the daily culinary operations across all outlets, ensuring consistent food quality, cleanliness, and adherence to brand standards. This role leads and mentors kitchen staff, coordinates workflow, and maintains a safe, organized, and efficient environment. The Kitchen Supervisor works closely with the Executive Chef, Sous Chef, and Food & Beverage leadership to uphold operational excellence, minimize waste, and deliver a high-quality guest experience. Flexibility to work various shifts, including mornings, evenings, weekends, and holidays, is essential, along with a strong commitment to teamwork, accountability, and professional service.

Key Responsibilities

• Supervise and support kitchen staff, including cooks and dishwashers; assist with training, scheduling, task delegation, and performance management
• Oversee receiving all food, beverage and supply deliveries by verifying quality, quantity, and temperature against orders.
• Ensure proper labeling and immediate storage of items, and maintain strict FIFO practices by organizing stock, rotating inventory, and discarding expired products to support food safety and minimize waste.
• Cross-trained across all F&B roles to support operations as needed.
  • Maintain a clean, organized, and efficient kitchen environment, including proper food storage, labeling, and rotation
  • Ensure all food is prepared according to standardized recipes, portioning, and quality expectations
  • Monitor inventory levels and communicate purchasing needs to management, minimizing waste and avoiding shortages
  • Enforce food safety and sanitation standards, including HACCP guidelines and proper use of sanitizer solutions
  • Operate, maintain, and clean kitchen equipment according to established procedures
  • Assist with food service during peak periods and remain available for guest feedback when needed
  • Support all hotel culinary outlets, including banquet operations
  • Step in to work the line or cover shifts in the absence of cooks or management as needed
  • Communicate effectively with the Executive Chef, Sous Chef, and Food & Beverage leadership
  • Uphold all brand standards, complete required checklists, and maintain accurate records
  • Assist with administrative duties such as ordering, scheduling, and inventory tracking (training provided)
  • Enforce kitchen policies, including attendance expectations, proper workstation conduct, and safety protocols
  • Lead by example, promoting productivity, accountability, and a positive team environment
  • Continuously develop team members through training and mentorship
  • Take ownership of food quality and respond quickly to any issues or necessary adjustments
  • Represent the company professionally at all times, both on and off duty
  • Prompt and regular attendance is required
    

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    Attention to Detail: Consistently delivers thorough and accurate work
    Reliability: Demonstrates dependability and strong work ethic
    Guest Focus: Understands the importance of guest satisfaction
    Team Collaboration: Works effectively with peers and Managers
    Adaptability: Handles changing priorities and workload demands
    Work Environment and Physical Requirements
  • Must be available to work flexible schedules, including evenings, weekends, and holidays
  • Standing, bending, stooping, and lifting weights up to and including 50 lbs. may be required.