Kitchen Supervisor

HRI Hospitality•Tampa, FL

3d•Onsite

About The Position

Located in downtown Tampa, this modern property sits in a high-growth corridor, offering the opportunity to lead brand-forward operations in a dynamic urban market. The Hyatt House and Hyatt Place are co-located spanning transient and extended-stay segments, making it an ideal setting for leaders who excel in hybrid operational models.

Requirements

Supervise, guide, train and direct kitchen team members.
Provide accurate feedback on performance to the Chef and/or Food and Beverage Manager.
Ensure that department goals are communicated, understood, and met by all team members.
Ensure that kitchen team members are trained in technical and service aspects of the job.
Assist team members when needed to accomplish all assigned tasks each day and maintain positive working relationships.
Supervise daily kitchen operations, establishing and maintaining kitchen policies and procedures.
Monitor and inspect kitchen for proper storage, sanitation, security, neatness, and rotation of inventory.
Work with management to ensure that team members have the necessary resources to effectively perform their jobs (e.g., supplies, equipment).
Provide a safe working environment by ensuring compliance with state health department requirements and safety program requirements.
Establish and maintain an effective communication and information system through logs, emails, daily and weekly meetings, and open communication with all departments.
Act as a “bridge” between management and kitchen team members to facilitate department operation.
Maintain a professional and positive attitude when communicating with guests, vendors, and hotel staff.
Watch for safety hazards and report them immediately to your Supervisor/Manager.
Attend all mandatory Department and Hotel meetings.
Complete all required training within the timeframe allotted.
Act in accordance with fire, health and safety regulations and follow the correct procedures as required.
Perform other duties as directed, developed, or assigned.
Support environmental commitments by acquiring the knowledge, skills, and values to be a leader in the global goal of “greening” the hospitality industry.

Responsibilities

Supervise, guide, train and direct kitchen team members.
Provide accurate feedback on performance to the Chef and/or Food and Beverage Manager.
Ensure that department goals are communicated, understood, and met by all team members.
Ensure that kitchen team members are trained in technical and service aspects of the job.
Assist team members when needed to accomplish all assigned tasks each day and maintain positive working relationships.
Supervise daily kitchen operations, establishing and maintaining kitchen policies and procedures.
Monitor and inspect kitchen for proper storage, sanitation, security, neatness, and rotation of inventory.
Work with management to ensure that team members have the necessary resources to effectively perform their jobs (e.g., supplies, equipment).
Provide a safe working environment by ensuring compliance with state health department requirements and safety program requirements.
Establish and maintain an effective communication and information system through logs, emails, daily and weekly meetings, and open communication with all departments.
Act as a “bridge” between management and kitchen team members to facilitate department operation.
Maintain a professional and positive attitude when communicating with guests, vendors, and hotel staff.
Watch for safety hazards and report them immediately to your Supervisor/Manager.
Attend all mandatory Department and Hotel meetings.
Complete all required training within the timeframe allotted.
Act in accordance with fire, health and safety regulations and follow the correct procedures as required.
Perform other duties as directed, developed, or assigned.
Support environmental commitments by acquiring the knowledge, skills, and values to be a leader in the global goal of “greening” the hospitality industry.