Kitchen Supervisor

Dayton, OH, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $20.00 - $24.00

Work Schedule

Standard Hours

Benefits

Insurance enrollment

Paid Time Off

Holiday pay

401(k) enrollment

hotel discounts

Travel Discounts

Professional development opportunities

promotion opportunities

Job Description

First Hospitality, founded in 1985 and headquartered in Chicago, is a dynamic and forward-thinking company specializing in hotel development, investment, and management. Renowned for its strategic vision, First Hospitality is committed to creating value through a combination of excellence and innovative approaches to business. With a strong focus on fostering an inclusive and diverse workforce, the company prioritizes employee differences to better meet the unique needs of the customers they serve. With a core culture that promotes collaboration, flexibility, and fairness, First Hospitality stands out as an Equal Opportunity Employer dedicated to staff development and growth.

The Kitchen Supervisor role at First Hospitality is a pivotal position within their hospitality operations, particularly focusing on overseeing the kitchen and back-of-house functions at their hotel properties. This role is designed for individuals passionate about culinary arts, leadership, and operational excellence. The Kitchen Supervisor ensures that all food preparation and kitchen activities comply with the highest standards of safety, hygiene, and efficiency. They are responsible for curating and innovating the restaurant's menu, balancing creativity with cost-effectiveness and seasonal ingredient availability. In addition, this role involves managing inventory, purchasing, and equipment maintenance to minimize waste and optimize kitchen performance.

In terms of people management, the Kitchen Supervisor leads the kitchen team by training staff, scheduling work shifts based on skill and experience, and overseeing the daily output to ensure quality and consistency. They conduct performance reviews, manage disciplinary actions, and play a key role in maintaining a motivated and skilled kitchen workforce. The role also includes collaborating with specialty chefs, such as pastry chefs, to create complementary and appealing menu options. This opportunity includes a comprehensive benefits package with insurance enrollment, paid time off, holiday pay starting from day one, 401(k) enrollment after 30 days, and unique hotel and travel discounts to worldwide destinations. Aside from financial and practical benefits, there is strong support for professional development and promotion within the company, making it an excellent role for culinary leaders looking to advance their careers within a renowned hospitality firm.

Job Requirements

Stand and preparing and cooking food for prolonged periods of time
Lift up to 25 pounds at times
Work in a kitchen environment that may involve exposure to extreme heat or cold
Relevant experience or training which may be demonstrated via degree or certificate completion of apprenticeship or other experience necessary to become trained as a highly skilled professional cook
At least two years of culinary managerial experience required
Hotel experience preferred

Job Qualifications

Relevant experience or training which may be demonstrated via degree or certificate completion of apprenticeship or other experience necessary to become trained as a highly skilled professional cook
At least two years of culinary managerial experience required
Hotel experience preferred

Job Duties

Oversees the operations of the kitchen and back-of-house ensuring that food is prepared safely efficiently and according to specifications or request
Ensures kitchen runs in accordance with all applicable health safety and hygiene codes and standards
Creates and modifies the restaurant's menu based on food trends food costs patron requests and seasonal availability
Oversees stocking ordering and purchasing of ingredients ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste
Maintains and inspects kitchen equipment and utensils recommending repairs or replacements as needed
Maintains kitchen budget
Sets prices for food items on the menu
Collaborates with specialty chefs on menu items for example works with pastry chefs to design an innovative appealing and complementary dessert menu
Performs other related duties as assigned
Trains and/or oversees training of kitchen staff
Schedules kitchen staff assigning roles based on experience and skills
Supervises work product from kitchen and back-of-house staff
Conducts performance evaluations that are timely and constructive
Handles discipline and termination of employees as needed and in accordance with restaurant policy