Kitchen - Supervisor

Tempe, AZ, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Flexible

Weekend Shifts

Benefits

Equal employment opportunity

reasonable accommodations

Health Insurance

Paid Time Off

Training and Development

supportive work environment

Community involvement

Job Description

Pacific Hospitality Group is a distinguished owner/operator company in the hospitality industry, known for its unique value proposition to both investors and team members. Rooted in family values, the group is committed to long-term ownership and operational excellence, driving sustainable business growth while nurturing the growth and development of its team members. Its vision focuses on enriching people’s lives through memorable experiences, community engagement, and honoring God in all endeavors. This commitment to principled entrepreneurship and customer focus underpins every aspect of its operations, fostering a culture of integrity, compliance, and respect. The company’s guiding principles include integrity, compliance, value creation, principled entrepreneurship, customer focus, knowledge, change, humility, respect, and fulfillment, reflecting its dedication to long-term value creation and sustainable success.

The role offered by Pacific Hospitality Group is a Kitchen Supervisor position, integral to maintaining high standards in food preparation, food safety, and kitchen operational efficiency. The Kitchen Supervisor plays a crucial leadership role, managing kitchen operations including food preparation, cooking, and presentation to ensure quality and customer satisfaction. Responsibilities include overseeing compliance with food safety and sanitation regulations, supporting an environment that promotes efficiency and service excellence, and maintaining detailed knowledge of menus, recipes, and food quality standards. This person ensures all food served meets consistency and quality standards, assists with planning production for line operations, and supervises kitchen staff during breakfast, dinner, and banquet services.

Moreover, the Kitchen Supervisor maintains cleanliness and organization of all food prep and production areas, assists in training back-of-house team members, manages food supply inventory, controls food costs in conjunction with the Food and Beverage Manager, and promptly reports any maintenance or security issues. The role requires a high level of responsibility and multitasking, including monitoring labor, adjusting staff levels, ensuring timely food delivery, and participating directly in food preparation such as baking, roasting, broiling, and steaming various menu items. Knowledge of safety policies, OSHA compliance, personal protective equipment use, and staying vigilant about potential safety hazards is a critical component of the role.

This position is ideal for individuals who have knife skills knowledge, a current active state ServeSafe food handler card, and a positive attitude that contributes to a strong team culture. While prior supervisory experience, culinary training, and financial competency are considered valuable, the role primarily demands excellent communication, organizational skills, and the ability to lead and mentor kitchen staff effectively. Flexibility to work weekends, holidays, and varied shifts is essential due to the nature of the hospitality industry.

Pacific Hospitality Group values diversity and provides equal employment opportunities, promoting an inclusive workplace free of discrimination and harassment. The company's commitment extends to reasonable accommodations for individuals with disabilities to ensure all employees can effectively perform essential job functions. This supervisory kitchen role is a dynamic opportunity within a family-focused, principled company dedicated to enriching the hospitality experience for guests and team members alike, promising both professional growth and the satisfaction of contributing to a high-caliber culinary team.

Job Requirements

Knife skills knowledge
Active state ServeSafe food handler card
Positive contributions to the team and positive morale to continue company culture
1-2 years kitchen supervisory experience preferred
Culinary degree or training desired
Prior lead or supervisory experience desired
Available weekends, holidays, and flexible for AM/PM shifts
Proven mentoring and development skills
Knowledge of back of house restaurant operations
Computer savvy with Microsoft applications
Strong financial competency preferred
Excellent communication and organizational skills
Demonstrated leadership ability
Adaptable and positive attitude
Previous Marriott experience preferred
Ability to mentor and train staff
In-depth knowledge of restaurant food preparation and safety
Ability to communicate effectively with guests and staff
Must speak, read, write and understand English
Willingness to work varied schedules
Must have or obtain Food Handlers Card within 30 days

Job Qualifications

Knife skills knowledge
Active state ServeSafe food handler card
Positive contributions to the team and positive moral to continue the company culture
1-2 years proven kitchen experience in a supervisory role
Culinary degree or training desired
Prior lead or supervisory experience desired
Available weekends, holidays, and flexible to work AM/PM shifts
Proven mentoring and development skills for both exempt and non-exempt staff
Knowledge of restaurant establishment back of house
Computer savvy in Microsoft applications
Strong financial competency
Excellent communication, organizational and time management skills
Demonstrated ability to lead a team
Adaptable, flexible, positive attitude
Previous Marriott experience
Ability to mentor and provide training resulting in a high level of guest satisfaction
In-depth knowledge of restaurant food preparation, professional cooking and knife handling skills
Ability to serve needs of guest through verbal face-to-face interactions
Positive attitude and professional demeanor
Communication and interpersonal skills
Ability to read and interpret recipes, safety rules, and procedures
Must speak, read, write and understand English
Willing to work varying schedules including holidays and weekends
Must have or be willing to obtain valid Food Handlers Card within 30 days of employment

Job Duties

Manage kitchen operations including food preparation, cooking, and presentation
Ensures compliance with food safety and sanitation regulations
Supports an environment of high efficiency, quality, and customer service
Maintains detailed knowledge of all menus, recipes, food quality standards, and regulations
Assists with overseeing the planning of production for line operation
Controls the quality and consistency of all food served
Working Supervisor responsible for cooking all menu items for Breakfast, Dinner, and Banquet functions
Maintains cleanliness of all food prep and production areas
Assists in training all back of house team members
Assists in checking and receiving orders
Maintains organization and cleanliness of all BOH storage and work areas
Ensure work areas are set no less than 20 minutes prior to service
Ensure all food supplies necessary for service are in appropriate supply on a timely basis
Assist in controlling food cost with guidance from Food & Beverage Manager
Prepare and properly store food items for advanced production
Report any maintenance or security problems to the appropriate department promptly
Monitors labor and makes recommendations to adjust staffing depending on needs of the restaurants
Assist in directing and correcting the presentation and portioning of food
Ensures food leaves the kitchen simultaneously and in a timely fashion, is of high quality, and is prepared according to order
Oversees and participates in preparation of food items, such as salads, soups, sauces, meats, and vegetables according to prescribed recipes and guidelines
Bakes, roasts, broils and steams meats, fish, vegetables and other foods
Adds seasoning to foods during mixing or cooking, according to recipe and adjusts as needed
Reads menu to estimate food requirements and requisitions food from storage
Observes and tests foods being cooked and uses thermometer to ensure food is cooked and maintained at proper temperature
Carves meats, portions food onto serving plates, adds gravies and sauces and garnishes servings
Follows all standard food handling, sanitation and health department guidelines
Ensures compliance with federal, state, local and company health, safety, and sanitation standards
Must wear non-slip, oil resistant shoes
Follows all safety policies and procedures
Acts on reports of potential safety issues or whenever observed and takes immediate action to resolve in emergency situations
OSHA laws required the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety
Team members will be trained in the proper use and care of assigned PPE if applicable
The hotel provides the required PPE
Team member has responsibility to report defective, damaged or lost PPE or equipment that does not fit properly to their Manager
Maintains strict compliance with hotel's Hazardous Material (HAZMAT) program and familiarizes self with current MSDS