Kitchen Supervisor

JOB SUMMARY

The Kitchen Supervisor is responsible for overseeing daily Back of House operations, ensuring exceptional food timing and preparation, maintaining product quality, and supporting the kitchen team. This role includes supervising staff, managing inventory, enforcing safety and food‑service standards, and contributing to the overall success of the restaurant.

ESSENTIAL JOB FUNCTIONS

This description is a summary of primary responsibilities and qualifications. The job description is not exhaustive and can be adjusted based on the needs of the company. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.

• Oversee daily kitchen operations to ensure efficient workflow and high‑quality service.
• Maintain cleanliness, organization, and full stock of supplies and equipment.
• Monitor opening and closing procedures, and equipment checks.
• Supervise kitchen staff.
• Assist with hiring, onboarding, and training new staff.
• Provide coaching, feedback, and performance support to team members.
• Create and manage staff schedules to ensure adequate coverage.
• Ensure the kitchen is running efficiently.
• Address concerns or complaints in a calm and professional manner.
• Promote a welcoming environment and uphold responsible food‑service practices.
• Conduct regular inventory counts and maintain accurate records.
• Place orders and monitor product usage to reduce waste and control costs.
• Ensure proper storage, rotation, and handling of all restaurant products.
• Enforce compliance with all food handling laws, licensing requirements, and company policies.
• Maintain adherence to health, sanitation, and safety standards.
• Ensure all staff follow responsible alcohol‑service guidelines.
• Support promotional events, specials, and marketing initiatives.
• Maintain consistency in overall service standards.

KNOWLEDGE, SKILLS & ABILITIES

• Previous kitchen leadership experience required; supervisory experience preferred.
• Strong leadership, communication, and interpersonal skills.
• Knowledge of food handling and preparation regulations.
• Strong organizational and problem‑solving skills.
• Ability to stand for long periods and lift to 40 lbs. as needed.

PHYSICAL DEMANDS

• Ability to work in a fast‑paced, high‑volume environment.
• Ability to stand for long periods and lift up to 40 lbs. as needed.
• Constant standing & walking required.
• Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling.