KITCHEN SUPERVISOR - FOOD

Twenty Four Seven Hotels•El Segundo, CA

1d•Onsite

About The Position

The Cambria LAX Hotel is currently hiring for Kitchen Supervisor role. The Kitchen Supervisor supports the back and front of house in ensuring the smooth, efficient, and safe operation of the hotel kitchen. This role oversees kitchen staff, maintains quality control, and ensures all food is prepared to standard recipes, portioning, presentation, and safety guidelines. The Kitchen Supervisor will play a vital role in mentoring team members, coordinating food production, and supporting both restaurant and banquet service.

Requirements

Minimum 2–3 years’ culinary experience in a lifestyle/full-service hotel or restaurant environment.
Prior supervisory or lead line cook experience required.
Strong knowledge of food safety, sanitation, and kitchen operations.
Ability to manage multiple priorities in a fast-paced environment.
Excellent communication, leadership, and organizational skills.
Flexibility to work nights, weekends, and holidays as required.

Nice To Haves

Culinary degree/certificate preferred but not required.

Responsibilities

Supervise daily kitchen operations, ensuring adherence to hotel, brand, and health & safety standards.
Lead, train, and motivate kitchen staff, providing direction during service and ensuring productivity.
Monitor food preparation, quality, consistency, and presentation across all outlets.
Support inventory management: ordering, receiving, and proper storage of products.
Assist with scheduling, labor management, and assigning duties for line cooks, prep cooks, and stewards.
Ensure compliance with food safety, sanitation, and OSHA standards (including HACCP).
Work collaboratively with the culinary leadership team to develop menus, specials, and event offerings.
Maintain kitchen cleanliness, organization, and equipment functionality.
Lead by example in promoting a positive work environment and strong team culture.
Basic Bartending and Alcoholic Beverage preparation.
Assist with set-up and breakdown of meeting spaces and catering events.
Use of and manage the Micros POS.
Must work both BOH and FOH of the operation.