Kitchen Supervisor

Embassy Suites•Saint Augustine, FL

4d•Onsite

About The Position

The Kitchen Supervisor is responsible for overseeing daily kitchen operations, ensuring food quality, safety, consistency, and efficiency across all culinary outlets. This position leads and supports kitchen team members, assists with production and service, and helps maintain high standards for guest satisfaction.

Requirements

Eligible to work in the United States
Sufficient education and/or literacy needed to identify and read product labels and to communicate with guests about job-related needs.
Ability to sit, stand, bend, kneel, and lift as required—with or without reasonable accommodations
Availability to work a flexible schedule, including evenings, weekends, and holidays if needed
A warm, professional demeanor that reflects HVMG’s Culture of Excellence by showing a warm smile, friendly personality, and positive attitude.
This position may require a varied schedule, including evenings, nights, weekends, and holidays.

Nice To Haves

Hotel experience is always a plus!
A combination of education and experience

Responsibilities

Supervise day-to-day kitchen operations at Cantina, Harvest, and banquet functions.
Lead and support line cooks, prep cooks, and other kitchen staff during service.
Expo at Cantina and Harvest as needed to ensure timely and accurate food delivery.
Assist with banquet preparation, firing, plating, and execution of special events.
Monitor food preparation to ensure adherence to recipes, presentation standards, and portion controls.
Ensure all food safety, sanitation, and health department regulations are followed.
Train, coach, and mentor kitchen team members on culinary techniques, safety standards, and operational procedures.
Assist with scheduling, staffing, and workflow coordination to ensure efficient operations.
Monitor product quality, freshness, storage, and inventory levels.
Assist with receiving and inspecting deliveries for quality and accuracy.
Minimize waste and control food costs through proper handling and portioning practices.
Address and communicate operational issues to the Sous Chef and Executive Chef as needed.
Maintain a clean, organized, and safe work environment.