Kitchen Supervisor (Full-Time)

HRI Hospitality•Indianapolis, IN

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, supports daily kitchen operations, and helps ensure department goals, service standards, and food safety requirements are met. The supervisor also serves as a communication link between management and kitchen team members and supports the property's environmental commitments.

Requirements

Proven experience managing teams in 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 a variety of 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 a commitment to exceptional dining experiences.

Nice To Haves

Bartending experience.

Responsibilities

Supervise, guide, and direct kitchen team members, and provide performance feedback to the Executive Chef and/or Sous Chef.
Communicate department goals and ensure team members understand and meet them.
Ensure kitchen team members receive training on the technical and service aspects of their jobs.
Assist team members with assigned 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.
Help provide 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 serving as a bridge between management and kitchen team members.
Communicate professionally and positively with guests, vendors, and hotel staff.
Identify safety hazards and report them promptly 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 environmental commitments by developing the knowledge, skills, and values to help green the hospitality industry.