Kitchen Supervisor - Market Restaurant
About The Position
The Kitchen Supervisor is responsible for the day-to-day production, ordering, and inventory of the kitchen. The role helps run kitchen stations with cooks as needed to prepare for service, assists with ordering based on menu rotation, and participates in menu development. The position works in one of four kitchens: the Banquet Kitchen, Market Restaurant, Albero Restaurant, or Ember Restaurant. The Kitchen Supervisor monitors opening and closing tasks, checks stations during meal periods, supports kitchen staff, and conducts food quality and consistency checks. The role also trains and mentors culinary staff, helps update training checklists and onboard new hires, oversees incoming food quality and storage, and supervises and participates in banquet and restaurant operations.
Requirements
- Three years of culinary experience.
- Good computer skills and working knowledge of Microsoft Excel and Outlook.
- Excellent knife skills and mastery of garde manger basics.
- Basic Food Safety certification required within 30 days of starting.
Nice To Haves
- Experience as a departmental trainer or supervisor.
- Culinary internship, apprenticeship, or degree.
- Knowledge of PowerPoint and Word.
Responsibilities
- Monitor and assist with completing all opening and closing tasks.
- Check all stations regularly throughout meal periods and provide support as needed.
- Conduct spot checks of food on the line to ensure consistency and quality.
- Monitor production and quality levels of food products.
- Train, coach, counsel, develop, and mentor culinary staff.
- Mentor entry-level cooks and help them develop skills for advancement.
- Work with department Peer Trainers to update training checklists and assist with onboarding new hires.
- Oversee incoming food products to ensure proper quality and assist with putting orders away.
- Supervise and participate in preparing and executing banquet and restaurant operations.
- Assist with day-to-day kitchen production, ordering, inventory, station work, and menu development.
Benefits
- Associate events and an employee-focused culture.
- Closed many weekends and most holidays; 10 days of holiday pay.
- Up to 14 vacation and sick days per year.
- Weekly pay.
- Leadership and career development programs, with opportunities to grow and transfer to new positions.
- Free lunch in the associate cafeteria.
- Eligibility for medical insurance and other benefits within 30 days of employment.
- Employer-matching 401(k).
- Tuition reimbursement.
- Free on-site parking.
- Free uniforms and uniform cleaning.
- Benchmark Hospitality hotel discounts.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
