Kitchen/Culinary Supervisor

Proper Hospitality Careers•Miami Beach, FL

3d•Onsite

About The Position

The Shelborne by Proper is an iconic Miami Beach landmark reimagined through the lens of Proper Hospitality. Set along the ocean in the heart of South Beach, our historic Art Deco property brings together thoughtful design, elevated hospitality, dynamic food and beverage, wellness, nightlife, and a distinctly Miami sense of energy. More than a hotel, The Shelborne is envisioned as a destination for both travelers and locals — honoring the character and history of the property while creating a modern luxury experience that feels deeply connected to the culture, rhythm, and spirit of Miami Beach.

Requirements

Minimum of 3–5 years of experience working in a professional kitchen, including experience as a line cook, prep cook, or in a lead culinary role.
Demonstrated experience in a supervisory or lead role within a professional kitchen environment required.
Strong knowledge of food preparation, cooking techniques, and kitchen safety protocols.
Strong culinary skills with a passion for cooking and food presentation.
Ability to lead and motivate a team, fostering a positive and efficient work environment.
Excellent organizational and time-management skills, with the ability to multitask in a fast-paced environment.
Strong understanding of food safety, hygiene practices, and local health regulations.
Knowledge of inventory control, portioning, and cost-saving measures in a kitchen environment.
Ability to stand for extended periods of time and work in a fast-paced kitchen environment.
Ability to lift up to 50 pounds and carry heavy items, such as boxes of ingredients or kitchen equipment.
Ability to perform repetitive motions and tasks, such as chopping, stirring, and standing over hot surfaces.
Flexibility to work evenings, weekends, and holidays as required by kitchen schedules.

Nice To Haves

Culinary Arts degree or equivalent formal training preferred.

Responsibilities

Oversee kitchen operations under the direction of the Sous Chef and Chef de Cuisine, ensuring smooth and efficient workflow.
Supervise and guide kitchen staff, including cooks, prep cooks, and dishwashers, ensuring that all tasks are performed according to recipe standards and safety regulations.
Ensure that all food is prepared and presented in a timely manner, meeting the hotel’s quality standards for taste, portion size, and presentation.
Train and mentor kitchen staff, helping them develop culinary skills and adhere to operational standards.
Assist in preparing and cooking menu items according to recipes and guest specifications, ensuring high standards of quality and consistency.
Contribute to the creative development of new dishes and seasonal menus, ensuring they align with guest preferences and the hotel’s culinary vision.
Monitor food quality throughout the day, ensuring that items are plated attractively and meet safety standards before being sent out to guests.
Assist in managing kitchen inventory, ensuring that all food, beverages, and supplies are properly stocked and rotated.
Work with the purchasing department to ensure timely ordering of supplies and ingredients based on menu needs and current stock levels.
Help track and control kitchen expenses by minimizing waste, adhering to portion control standards, and optimizing ingredient usage.
Ensure compliance with health and safety standards, including proper food storage, sanitation practices, and safe food handling procedures.
Oversee the cleanliness and organization of kitchen workspaces, ensuring that all equipment is properly cleaned and maintained.
Enforce and monitor the kitchen staff’s adherence to safety protocols, including proper handling of kitchen equipment and tools.
Assist in conducting regular health inspections to ensure the kitchen meets all local and regulatory health codes.
Collaborate with front-of-house staff and management to ensure that guest orders are accurately prepared and delivered in a timely manner.
Communicate effectively with kitchen staff to ensure that all menu items are prepared according to guest requests and specifications.
Work with the team to solve any operational challenges during service and provide support where needed to ensure the kitchen runs smoothly.