Kitchen Supervisor - Hen Quarter Prime

Thompson Hospitality Corporation•Washington, DC

3d•Onsite

About The Position

We’re looking for a passionate and motivated Kitchen Supervisor to play a key role in delivering the high-quality dining experience our guests have come to expect. As a vital member of our culinary team, you’ll be responsible for overseeing daily kitchen operations, maintaining food quality, and supporting a positive, efficient team environment. Your leadership and attention to detail will help uphold our reputation for exceptional cuisine and ensure every dish meets our standards of excellence.

Requirements

Previous experience in a kitchen leadership role preferred.
Strong culinary skills and knowledge of food safety and sanitation.
Excellent leadership, communication, and team-building skills.
Ability to thrive in a fast-paced, high-volume kitchen environment.
Basic computer skills for inventory management and reporting.
Ability to stand and walk for extended periods during long shifts.
Frequent bending, reaching, stooping, and twisting.
Ability to lift, carry, and move items weighing up to 50 pounds.
Manual dexterity to handle knives, cookware, and kitchen equipment safely.
Ability to work in a fast-paced, high-pressure kitchen environment.
Tolerance for exposure to heat, steam, noise, and open flames.
Ability to navigate tight kitchen spaces and multitask efficiently.
Visual and sensory acuity to inspect food quality, presentation, and safety.
Flexibility to work early mornings, late nights, weekends, and holidays as required

Responsibilities

Oversee daily kitchen operations, including food preparation, cooking, and plating, to ensure the consistent quality and presentation of menu items.
Lead, train, and mentor kitchen staff, fostering a collaborative and efficient team environment.
Ensure food safety, freshness, and adherence to recipe standards, maintaining high-quality culinary offerings.
Monitor inventory levels, order supplies, and manage vendor relationships to minimize waste and control costs.
Enforce strict adherence to health and safety standards, including food handling and sanitation practices.
Generate reports on kitchen performance, inventory levels, and food cost analysis.