Description

Summary

The Culinary Supervisor supports the Executive Chef and/or Sous Chef in overseeing daily kitchen operations within the hotel restaurant. This role ensures high-quality food preparation, adherence to brand standards, food safety compliance, and efficient kitchen workflow while supervising culinary team members to deliver an exceptional guest dining experience.

Key Responsibilities

Kitchen Operations

• Supervise daily food preparation and production to ensure consistency, quality, and presentation standards.
• Oversee mise en place, line setup, and service execution.
• Monitor portion control, recipe adherence, and waste reduction.
• Ensure proper storage, labeling, and rotation of food products (FIFO).
  Team Leadership
• Supervise, train, and mentor cooks and kitchen staff.
• Foster a positive, collaborative, and professional kitchen environment.
• Enforce grooming, hygiene, and uniform standards.
  Food Safety & Compliance
• Ensure compliance with all health department regulations and hotel food safety standards (HACCP).
• Conduct regular quality and sanitation checks.
• Maintain cleanliness and organization of kitchen areas and equipment.
• Report and address safety hazards promptly.

Inventory & Cost Control

• Assist with inventory management, ordering, and receiving of food products.
• Monitor food costs and help control waste.
• Ensure accurate storage and rotation of inventory.
• Support efforts to meet departmental financial goals.

Guest Experience

• Ensure food is prepared and presented to exceed guest expectations.
• Respond promptly to special dietary requests and guest feedback.
• Collaborate with front-of-house teams to ensure seamless service.

All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

Qualifications

• High school diploma or equivalent required; culinary degree preferred.
• 2-4 years of culinary experience, preferably in a hotel or high-volume restaurant.
• Previous supervisory or lead cook experience preferred.
• Strong knowledge of food safety and sanitation standards.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Strong leadership, communication, and organizational skills.
• Ability to stand for extended periods.
• Ability to lift up to 50 lbs.