Kitchen Supervisor

About the role

The Kitchen Supervisor works closely with the Executive Chef and Sous Chef to ensure smooth kitchen operations, including food preparation, cleanliness, and inventory management for a hotel environment.

Key responsibilities

• Plan and manage procurement, production, preparation, and presentation of all hotel food in a safe, sanitary, and cost‑effective manner.
• Oversee the team of cooks, ensuring high‑quality food is prepared on time and providing line coverage as needed.
• Order, receive, store, and issue food and beverage products, manage inventory rotation, and verify requisitions.
• Maintain kitchen and storeroom cleanliness, sanitation of equipment, and secure all storage areas at the end of each shift.
• Report maintenance needs, accidents, and unsafe conditions, and follow all safety and security policies.

Required profile

• High School Diploma or equivalent preferred.
• Minimum two years of line‑cook experience.
• Food Handlers Certification.
• Ability to work varied shifts, including evenings, weekends, and holidays.
• Physical ability to stand for long periods and lift up to 50 lb.

Required skills

• Proficiency in basic computer functions, especially Microsoft Excel.