Kitchen Supervisor

Costa Mesa, CA, USA|Onsite

Job Overview

Employment Type

Hourly

Compensation

Hourly

Exact $27.26

Work Schedule

Flexible

Benefits

Health Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Meal Allowances

flexible scheduling

Career Development

Job Description

This position is offered by a reputable hospitality establishment known for its commitment to delivering exceptional culinary experiences in both restaurant and banquet settings. The company prides itself on maintaining the highest standards of food quality, safety, and service, ensuring that each guest receives an outstanding dining experience. This kitchen-oriented enterprise operates in a dynamic and fast-paced environment where quality, efficiency, and teamwork are paramount. Employees are encouraged to contribute ideas, support each other, and grow professionally in a supportive atmosphere. The workplace values leadership at every level, offering opportunities for career advancement within the culinary and hospitality fields. This role is a full-time, hourly position with a competitive pay rate of $27.26 per hour, reflecting the company's commitment to rewarding skilled and dedicated kitchen professionals.

The Kitchen Supervisor role is a crucial leadership position within the kitchen operations team. The incumbent is responsible for overseeing daily kitchen activities, supervising kitchen associates, and ensuring that food products are prepared to high quality standards consistently across all dining services, including both restaurant and banquet operations. The supervisory duties extend to guiding staff on timing, portion control, food quality, and sanitation standards to uphold the establishment's reputation and compliance with health guidelines. This role requires the ability to lead in the absence of senior culinary leadership, demonstrating initiative and strong communication skills to manage and support the kitchen team effectively.

In addition to supervisory responsibilities, the Kitchen Supervisor plays an integral role in operational standards maintenance. This includes monitoring and verifying completion of opening and closing procedures, coordinating food preparation during peak periods, managing inventory and supply levels, and assisting with inventory counts and food tracking. The supervisor must enforce portion control, confirm order accuracy, and ensure proper pricing and coding entries are made into the point-of-sale system.

The role is also pivotal in supporting menu execution and recipe adherence, providing feedback for continuous operational improvement. Ensuring a clean, organized, and safe working environment compliant with company policies and health regulations is a critical part of daily responsibilities. The position demands stamina and the physical ability to endure standing and walking for extended periods in environments ranging from very hot to very cold, as well as the capability to lift moderately heavy objects. The Kitchen Supervisor will often work varied schedules to meet business needs, requiring flexibility and strong time management skills. Overall, this position offers an exciting opportunity for experienced kitchen professionals with leadership capabilities to contribute significantly to the success of a vibrant culinary operation while developing their careers in hospitality management.

Job Requirements

Stand and walk for varying lengths of time, often for extended periods
Work in environments that can be very hot and very cold throughout the shift
Lift and carry heavy objects weighing approximately 30 to 40 pounds
Good communication skills, both written and verbal
Grasping, writing, standing, sitting, walking, repetitive motions, pulling, pushing, listening and hearing ability and visual ability
Must have finger dexterity to operate office equipment such as computers, printers, multi-line phone, filing cabinets, photocopiers and other office equipment as needed
Regular attendance according to established guidelines
May be required to work varying schedules to reflect the business needs of the property

Job Qualifications

Prior experience in kitchen leadership role
Effective communication skills, both verbal and written
High work ethic and self-initiative
Strong computer skills in Microsoft Suite
Must possess basic computational ability
Ability to focus and maintain attention to tasks and complete work assignments on time despite frequent interruptions
Ability to work in high pressure, sometimes stressful situations
Ability to maintain excellent relationships with staff and maintain staff and guest confidentiality at all times

Job Duties

Supervise, guide, and support kitchen associates to ensure efficient and high-quality food production for restaurant and banquet operations, with a focus on timing, portion control, food quality, and sanitation standards
Ensure adherence to established standards for food storage, rotation, preparation, portioning, quality, and presentation, in compliance with all food safety and handling guidelines
Oversee and verify completion of opening and closing procedures for all kitchen stations
Support service execution by coordinating and expediting food during peak meal periods to ensure accuracy and timeliness
Monitor inventory levels and communicate supply needs to culinary leadership to ensure associates have the necessary tools and resources to perform their duties
Assist with inventory processes, including periodic counts and tracking of food and beverage items
Reinforce portion control procedures and verify accuracy of orders, including proper pricing, coding, and entry into the point-of-sale system
Support menu execution and recipe adherence
provide feedback to culinary leadership on operational improvements
Maintain a clean, organized, and safe work environment in accordance with company and health department standards
Perform additional duties as assigned to support the effective operation of the kitchen and overall hotel