Kitchen Supervisor

Overview
The Kitchen Supervisor is responsible for assisting in food planning, preparation, and production that is used for the restaurant, banquet functions, and other related outlets. Supervises the culinary team in absence of the Executive Chef and/or Sous Chef.

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Duties

• Supervise, guide and direct kitchen team members. Provide accurate feedback on performance to the Executive Chef and/or Sous Chef
• Ensure that department goals are communicated, understood, and met by all team members.
• Ensure that kitchen team members are trained on technical and service aspects of the job.
• Assist team members when needed to accomplish all assigned tasks each day and maintain positive working relationships.
• Supervise daily kitchen operations, establishing and maintaining kitchen policies and procedures.
• Monitor and inspect kitchen for proper storage, sanitation, security, neatness, and rotation of inventory.
• Work with management to ensure that team members have the necessary resources to effectively perform their jobs (e.g., supplies, equipment). Provide a safe working environment by ensuring compliance with state health department requirements and safety program requirements.
• Establish and maintain an effective communication and information system through logs, emails, daily and weekly meetings, and open communication with all departments.
• Act as a "bridge" between management and kitchen team members to facilitate department operation.
• Maintain a professional and positive attitude when communicating with guests, vendors, and hotel staff.
• Watch for safety hazards and report them immediately to your Supervisor/Manager.
• Attend all mandatory Department and Hotel meetings. Complete all required training within timeframe allotted.
• Act in accordance with fire, health and safety regulations and follow the correct procedures as required.
• Perform other duties as directed, developed, or assigned.
• Support environmental commitments by acquiring the knowledge, skills, and values to be a leader in the global goal of "greening" the hospitality industry.

Skills

• Proven experience in team management within a culinary environment.
• Strong knowledge of food safety regulations and best practices.
• Experience with menu planning and execution in fine dining or banquet settings.
• Familiarity with various cooking techniques and cuisines within the food industry.
• Ability to thrive in a fast-paced environment while maintaining attention to detail.
• Excellent communication skills for effective collaboration with kitchen and service staff.
• Experience with bartending is a plus, enhancing overall service offerings.
• A passion for culinary arts and commitment to delivering exceptional dining experiences.

HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws. All employment decisions are based on valid job‐related requirements.

Job Type: Full-time

Pay: $ $20.00 per hour

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Referral program
• Retirement plan
• Vision insurance

Work Location: In person