Culinary Supervisor

Lodging Dynamics•Seattle, WA

20h

About The Position

Under general direction, the Culinary Supervisor is a hands-on leader who participates in daily kitchen operations while supervising and supporting the culinary team. The role works scheduled shifts on the line, preparing, cooking, and plating food alongside team members to ensure quality, consistency, and adherence to hotel and brand standards. The supervisor leads by example, develops team members, and supports an organized, efficient, high-performing kitchen. The position oversees and coordinates departmental activities, establishes team objectives, assigns and reviews work, evaluates performance, recruits and interviews, trains staff, and resolves concerns and complaints. It also supports inventory and cost control, regulatory compliance, and productivity. A state- or county-specific Food Handler's Card is required. The job requires a high school diploma or equivalent, at least two years of related experience, and at least one year of related supervisory experience. No travel is required. This is a medium-work role involving constant walking or standing, regular lifting or moving of items up to 25 pounds, and occasional lifting or moving of objects up to 50 pounds. Work may include frequent bending, reaching, or carrying. The environment may involve excessive noise, vibrations, general hazards, biological hazards, chemicals, fumes, odors, dust, mists, gases, or poor ventilation. The company is an equal opportunity employer and states that it provides a work environment free from discrimination and harassment.

Requirements

High school diploma or equivalent.
At least two years of experience in a related field.
At least one year of supervisory experience in a related field.
State- or county-specific Food Handler's Card.
Ability to understand and follow oral and written directions and communicate effectively in English.
Effective time management and ability to organize and manage multiple priorities.
Ability to recognize emergency situations and take appropriate action.
Emotional intelligence and interpersonal skills to build working relationships across the team.
Ability to build and motivate a team and foster collaboration and high performance.
Analytical and problem-solving skills, with a strong focus on accuracy and precision.
Ability to work scheduled shifts, follow timekeeping policies, and comply with labor regulations, including meal and rest break requirements.
Ability to perform effectively amid frequent interruptions or distractions.
Ability to communicate with management and external stakeholders and listen to and resolve concerns from management, team members, and customers.
Coaching, counseling, and mentoring skills.
Ability to identify revenue-generating opportunities while managing costs and resources.
Knowledge of industry trends, best practices, regulations, and the current industry landscape.
Basic math skills.
Basic knowledge of Google Docs or Microsoft Word, Google Sheets or Microsoft Excel, Google Slides or Microsoft PowerPoint, and Gmail or Microsoft Outlook.
Ability to adjust to evolving work environments and changing customer requirements.
Ability to maintain a positive, professional work environment and foster a culture of excellence.
Ability to work effectively in a culturally diverse environment and support diversity and inclusion.
Ability to perform the described physical activities, including climbing, balancing, stooping, kneeling, crouching, crawling, reaching, standing, walking, pushing, pulling, lifting, grasping, and repetitive hand and finger movements.
Required visual abilities include close, distance, color, peripheral, and depth vision, and the ability to focus.
No travel required.

Responsibilities

Work scheduled shifts on the kitchen line, preparing, cooking, and plating food to hotel standards.
Supervise and support daily kitchen operations alongside culinary team members.
Lead, coach, and motivate line cooks and kitchen staff during service.
Ensure food is prepared and presented according to hotel and brand standards.
Maintain compliance with health, safety, sanitation, and applicable local and state regulations.
Train and onboard new culinary team members through hands-on guidance.
Monitor food quality and consistency during service.
Support inventory management, including ordering, receiving, storing, counting, and accurately tracking supplies.
Minimize waste and support cost-control initiatives.
Ensure food is labeled, dated, and rotated using FIFO practices.
Communicate with front-of-house teams to support smooth, timely service.
Assist with scheduling and shift coverage as needed.
Address team-member and operational issues in a timely, professional manner.
Maintain reliable attendance, punctuality, professional appearance, and appropriate uniform or attire.
Communicate with team members and management, and participate in team meetings.
Follow safety and emergency procedures, company policies, and applicable regulations.
Complete required company training and compliance courses.
Establish team objectives and goals; assign, monitor, and review work; and evaluate direct reports' performance.
Recruit and interview, orient and train staff, and investigate and resolve concerns and complaints.
Ensure accurate and efficient inventory management and compliance with safety regulations.
Perform other related duties and responsibilities as assigned.