Kitchen Supervisor

Town & Country Resort•San Diego, CA

1d•Onsite

About The Position

Arlo is a destination dining experience at Town and Country Resort, blending thoughtful California cuisine with a vibrant, approachable atmosphere. We are looking for a Kitchen Supervisor who can lead from the front, keep service moving, and help create an exceptional experience for every guest. This is a hands-on leadership position for someone who knows how a great kitchen should run—and enjoys being part of making it happen.

Requirements

Previous experience in a professional restaurant or hotel kitchen.
Strong knowledge of cooking techniques, food preparation, and kitchen operations.
Ability to read and execute recipes consistently.
Strong understanding of food safety and sanitation practices.
Excellent communication and teamwork skills.
Ability to coach and motivate a diverse culinary team.
Strong organizational skills and attention to detail.
Ability to prioritize and make decisions in a fast-paced environment.
A genuine passion for hospitality, food, and creating memorable guest experiences.
Food Handler certification as required by California law.

Nice To Haves

Previous lead, supervisor, or kitchen leadership experience preferred.

Responsibilities

Supervise and support the culinary team during daily kitchen operations and service.
Lead by example with strong cooking skills, professionalism, and a positive attitude.
Ensure food is prepared according to Arlo's recipes, quality standards, and presentation guidelines.
Monitor food quality, portion control, temperatures, and proper handling throughout the shift.
Coordinate kitchen production and timing with the culinary and front-of-house teams.
Assist with opening, closing, prep, service, and kitchen organization.
Assign stations and responsibilities based on business levels and team member strengths.
Coach, train, and develop team members while providing real-time feedback.
Help maintain a clean, organized, and safe kitchen environment.
Ensure compliance with food safety, sanitation, health department, and resort standards.
Monitor inventory levels and communicate shortages or product concerns to culinary leadership.
Assist with receiving, storage, labeling, rotation, and proper handling of food products.
Help control food costs through proper portioning, product utilization, and waste reduction.
Address service issues quickly and professionally and communicate operational concerns to leadership.
Support special events, banquets, and other resort culinary operations as needed.
Maintain a calm, organized approach during high-volume service.