About The Role

The Kitchen Supervisor oversees the day-to-day functions in the culinary department to ensure all production is happening up to business standards. The Kitchen Supervisor is expected to assist with cook responsibilities, as needed.

Requirements

High School Diploma or equivalent and at least 2 years of experience culinary operations or similar, with at least 1 year experience in a leadership role.
Complies with brand and local certification requirements as applicable for position, including Serve Safe Certification, Food Handlers, TIPS Certification, CPR and First Aid, as needed.

Job Duties & Responsibilities

Approaches all encounters with guests, associates, and vendors in a friendly and service oriented manner.
Assists in overseeing cost and quality support provided to Food and Beverage Outlets, Banquets and/or Stewarding.
Assists the Executive Chef and Sous Chefs in maintaining culinary supplies in collaboration with Purchasing.
Monitors condition and cleanliness of kitchen area and equipment.
Oversees cooking procedures, safety measures, kitchen inventory, and kitchen staff.
Trains culinary associates on safety, menus, and culinary standards of execution to ensure compliance with all health and safety regulations and brand standards.
Informs leadership of hazardous situations or emergencies of guests and employees.
Performs opening or closing duties in the absence of a Chef.
Other duties as assigned by leadership.