Kitchen Supervisor (PM Shift)

About the role

The Kitchen Supervisor manages day-to-day operations of all kitchen staff, delivering excellent guest experience while training staff and working within budgeted guidelines.

Responsibilities

• Achieve compliance in food preparation, presentation, and quality.
• Execute corporate menu standards consistently, according to established recipes.
• Supervise the day-to-day activities and assignments of the culinary staff, communicate goals, and assign/schedule work and review menus.
• Ensure the regular inventory of food and kitchen supplies and order items as necessary to maintain adequate inventory levels.
• Maintain procedures to ensure the security, cleanliness, and proper storage of products, supplies, and equipment.
• Implement organization to minimize waste and control costs to meet expected profitability.
• Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked.

Requirements

• Passion for customer service and the hospitality industry.
• A minimum of three (3) years of kitchen management experience. Hotel experience preferred but not required.
• Ability to comply with all health department standards, including certifications.
• Ability to work under pressure.
• Strong communication and listening skills, excellent speaking, reading, and writing skills.
• Attention to detail, efficiency, consistency, and organization are a must.
• Must be able to multi-task.
• Reliability, flexibility, and ability to work nights and weekends on a full-time basis.
• Willingness to develop team members and self.

Benefits

• Medical, Dental, and Vision Insurance Options
• Company Paid Life Insurance
• Company Paid Telemedicine
• Supplemental Life Insurance
• 401(k) with company match
• Earned Wage Access (“on-demand pay”) through PayActiv
• Hotel Room Discounts
• Company Paid Employee Assistance Program
• Perks through Benefit Hub
• Generous Time Off Package