Kitchen Supervisor

Remington Hospitality•Costa Mesa, CA

10h•Onsite

About The Position

The Kitchen Supervisor supports daily kitchen operations by overseeing kitchen associates and ensuring the consistent preparation of high-quality food products. This role assists in maintaining operational standards and provides leadership in the absence of senior culinary leadership.

Requirements

Prior experience in kitchen leadership role
Effective communication skills, both verbal and written
High work ethic and self-initiative
Strong computer skills in Microsoft Suite
Regular attendance according to established guidelines
May be required to work varying schedules to reflect the business needs of the property
Must possess basic computational ability
Focus and maintain attention to tasks, and complete work assignments on time despite frequent interruptions
Ability to work in high pressure, sometimes stressful situations.
Ability to maintain excellent relationships with staff and maintain staff and guest confidentiality at all times

Responsibilities

Supervise, guide, and support kitchen associates to ensure efficient and high-quality food production for restaurant and banquet operations, with a focus on timing, portion control, food quality, and sanitation standards.
Ensure adherence to established standards for food storage, rotation, preparation, portioning, quality, and presentation, in compliance with all food safety and handling guidelines.
Oversee and verify completion of opening and closing procedures for all kitchen stations.
Support service execution by coordinating and expediting food during peak meal periods to ensure accuracy and timeliness.
Monitor inventory levels and communicate supply needs to culinary leadership to ensure associates have the necessary tools and resources to perform their duties.
Assist with inventory processes, including periodic counts and tracking of food and beverage items.
Reinforce portion control procedures and verify accuracy of orders, including proper pricing, coding, and entry into the point-of-sale system.
Support menu execution and recipe adherence; provide feedback to culinary leadership on operational improvements.
Maintain a clean, organized, and safe work environment in accordance with company and health department standards.
Perform additional duties as assigned to support the effective operation of the kitchen and overall hotel.