Hotel Kitchen Supervisor – Houston, TX

About the role

Assist the Executive Chef in planning, procuring, producing, preparing and presenting all food for the hotel. Ensure a safe, sanitary work environment that meets brand standards while delivering profitable, high-quality culinary products.

Key responsibilities

• Direct day-to-day operations of kitchen outlets, banquet services, stewarding and purchasing.
• Foster a supportive work environment that encourages employee growth and performance.
• Maintain brand quality assurance and SALT scores at or above expectations.
• Ensure all team members hold required certifications (CPR, Food Handling, etc.) and are trained on emergency procedures.
• Achieve guest food-quality scores that meet or exceed brand averages and maintain the TripleAAA 4-Diamond rating.
• Oversee comprehensive training, including menu knowledge, POS system use, and voucher handling.
• Control food and beverage costs, labor expenses and overtime in line with forecasts.
• Maintain cleanliness of kitchen, storeroom and banquet areas at all times.
• Market food-and-beverage outlets, develop promotions and package deals to increase in-house sales.
• Act as Manager on Duty, handle guest complaints and ensure compliance with all federal, state and local regulations.

Required profile

• Minimum three years of supervisory experience in a hotel or similar culinary environment.
• High school diploma; culinary education is a plus.
• Advanced knowledge of food-service principles, cost control and staff management.
• Ability to work with internal and external customers with tact and diplomacy.

Required skills

• Computer literacy and financial management.
• Proficiency with point-of-sale (POS) systems.
• Food safety certifications (e.g., CPR, Food Handling).
• Strong written and verbal English communication.