Kitchen Supervisor (Full-Time)

HRI Hospitality•Indianapolis, IN

1d•Onsite

About The Position

The Kitchen Supervisor assists with food planning, preparation, and production for the restaurant, banquet functions, and related outlets. The role supervises the culinary team in the absence of the Executive Chef and/or Sous Chef and helps ensure daily kitchen operations, team performance, food safety, and service standards are maintained. The supervisor also supports environmental commitments by developing the knowledge, skills, and values needed to contribute to the hospitality industry’s goal of “greening.”

Requirements

Proven experience in team management within a culinary environment.
Strong knowledge of food safety regulations and best practices.
Experience with menu planning and execution in fine-dining or banquet settings.
Familiarity with various cooking techniques and cuisines.
Ability to work in a fast-paced environment while maintaining attention to detail.
Excellent communication skills for collaborating with kitchen and service staff.
Passion for culinary arts and commitment to delivering exceptional dining experiences.

Nice To Haves

Experience with bartending.

Responsibilities

Supervise, guide, and direct kitchen team members, and provide performance feedback to the Executive Chef and/or Sous Chef.
Communicate department goals and help ensure they are understood and met by team members.
Ensure kitchen team members receive training on the technical and service aspects of their jobs.
Assist team members with daily tasks and maintain positive working relationships.
Supervise daily kitchen operations and establish and maintain kitchen policies and procedures.
Monitor and inspect the kitchen for proper storage, sanitation, security, neatness, and inventory rotation.
Work with management to ensure team members have the supplies and equipment needed to perform their jobs.
Maintain a safe working environment by ensuring compliance with state health department and safety program requirements.
Maintain effective communication and information systems through logs, emails, meetings, and communication with other departments.
Facilitate department operations by acting as a bridge between management and kitchen team members.
Communicate professionally and positively with guests, vendors, and hotel staff.
Watch for safety hazards and report them immediately to a supervisor or manager.
Attend mandatory department and hotel meetings and complete required training within the allotted timeframe.
Follow fire, health, and safety regulations and required procedures.
Perform other duties as directed, developed, or assigned.
Support the company’s environmental commitments and the hospitality industry’s goal of greening.