Kitchen Supervisor

Description

RESPONSIBILITIES:

• supervise and coordinate all kitchen activities to ensure efficiency and timeliness.
• Manage food preparation processes to ensure consistency in quality and presentation.
• Monitor kitchen stock levels, ensuring supplies are adequate and properly stored.
• Collaborate with the Executive Chef to plan menus and execute daily specials.
• Ensure all food items are prepared and served according to the restaurant’s standards and guest specifications.
• Lead kitchen staff, ensuring they perform their duties efficiently and in compliance with restaurant standards.
• Assist in staff recruitment, training, and development to maintain a motivated and skilled team.
• Conduct regular training on food safety, preparation techniques, and presentation standards.
• Assign duties and responsibilities to kitchen staff based on the needs of the operation.
• Foster a positive work environment, ensuring open communication and team collaboration.
• Ensure compliance with health and safety regulations, maintaining the highest standards of cleanliness and hygiene in the kitchen.
• Conduct routine inspections of kitchen areas, equipment, and storage to identify and resolve any issues.
• Oversee the proper handling and storage of food items to prevent contamination or waste.
• Monitor portion control, waste management, and food cost to meet budget targets.
• Communicate effectively with front-of-house staff to ensure orders are executed accurately and promptly.
• Work closely with the restaurant management to address guest complaints or special requests.
• Provide feedback to the front-of-house team on menu changes, specials, and potential delays.
• Assist in inventory control, placing orders for supplies and maintaining accurate records.
• Monitor food costs and develop strategies to minimize waste and increase profitability.
• Maintain updated records of kitchen schedules, staff performance, and maintenance reports.
• Assist in planning special events, banquets, and catered functions as needed.
• Stay up to date with culinary trends and introduce new techniques and concepts to enhance menu offerings.
• Continuously seek ways to improve kitchen processes, workflow, and overall efficiency.
• Suggest innovations in food presentation and preparation to elevate guest satisfaction.

Required Skills/Qualifications

• Minimum of 1-2 years minimum experience working in a similar volume-based business that represents the culture and consistent, approachable, and elevated dishes
• Proven experience in a supervisory or leadership role within a kitchen or culinary environment.
• Minimum of five (2) years of experience in same or similar positions
• High School Diploma or GED Equivalent
• Strong knowledge of food safety regulations (e.g., OSHA) and kitchen hygiene practices.
• Ability to work under pressure in a fast-paced environment while maintaining attention to detail.
• Excellent organizational, time-management, and multitasking skills.
• Strong interpersonal and communication skills for leading kitchen staff and coordinating with other departments.
• Culinary certification or equivalent experience is preferred.
• Knowledge of inventory management, food costing, and portion control is advantageous.
• Proven ability/experience to manage all stations on the line
• Must possess consistent and stable work experience & encompass the desire to operationally support the business as an individual experience and leader
• Must encompass Food Serve Safe certification and have experience with local sanitation regulations
• Well-versed and timely email etiquette as well as written and verbal communication
• High school diploma or equivalent trade school certification
• Strong communicator, collaborator, and motivator with the ability to build professional relationships with all leaders and the kitchen team
• Proactive, team player who can work well independently as well as on a team
• Flexible schedule and ability to work morning, night, weekend, and holidays (as needed)
• Ability to multitask and work in a demanding, fast-paced environment
• Possess a level of creativity to create recipes from scratch
• Food handler’s certificate
• At least eighteen (18) years of age.
• Reliable and punctual attendance.
• Excellent time-management skills; prioritizing and completing assigned job tasks effectively.
• Excellent interpersonal and customer service skills
• Computer Experience: proficient Microsoft Office programs, Outlook, and Canva or similar design system
• Excellent verbal and written communication skills; ability to convey messages clearly and compose correspondence with correct and proper grammar.
• Strong presentation skills; convey messages clearly and confidently; persuade and effect change positively.
• Capable of working effectively independently with minimal supervision
• High attention to detail and accuracy
• Strong organizational skills
• Ability to prioritize effectively and efficiently meet deadlines and produce work in a timely manner.
• Ability to elicit and accept constructive feedback.

Physical Requirements

• Must be able to seize, grasp, turn and hold objects with hands.
• Must be able to work on your feet for at least 8 hours.
• Fast-paced movements are required to go from one part of the club to others.
• Must be able to move, pull, carry, or lift at least 50 pounds.
• Occasional environmental exposures to cold, heat, and water.
• Occasionally kneel, bend, crouch and climb as required.

Grooming

All employees must maintain a neat, clean, and well-groomed appearance per The Aster Hotel standards.

Bilingual or multilingual ability is helpful.

INITIATE PROFESSIONAL GROWTH:

• Consistently evaluate work for efficiency, quality, alignment with the Company’s service standards, and compliance with Company policies and procedures.
• Seek out opportunities to enhance personal skills set relevant to job tasks.
• Maintain current product knowledge, best practices, and skills needed to meet the demands of your position.

ASSOCIATE ACKNOWLEDGMENT:

This description is not intended to be all-inclusive. Associates may be asked to perform any reasonable management request, within their capabilities, to meet the ongoing needs of the business.

NOTE: This description excludes non-essential and marginal functions of the position that are incidental to the performance of the fundamental job duties. Furthermore, the specific examples in each section are not intended to be all-inclusive. Rather, they represent the typical elements and criteria considered necessary to perform the job successfully. Other job-related duties may be assigned by the associate’s supervisor.

Furthermore, this description is subject to change, in the sole discretion of the Company and in no way creates an employment contract, implied or otherwise; each associate remains, always, an “at will” associate.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)