Kitchen Supervisor

OTH Hotels Resorts•Gettysburg, PA

About The Position

At OTH Hotels Resorts, we don’t believe in service that’s scripted—we believe in hospitality that’s human. As a Kitchen Supervisor, you lead with passion, precision, and purpose—ensuring every dish reflects not just the recipe, but the care behind it. This isn’t just about overseeing the line—it’s about setting the tone in the kitchen. You inspire your team to take pride in the process, stay focused in the pressure, and deliver food that feels thoughtful, timely, and true to the guest experience. You are more than a kitchen supervisor—you’re a coach, a mentor, and a quality ambassador. And when empowered with our Unscripted Hospitality mindset, your leadership transforms a busy kitchen into a place of pride and possibility.

Requirements

A passionate, hands-on leader who brings positivity and focus to every shift.
Experienced in culinary operations with at least 1–2 years in a supervisory or lead line cook role.
Organized and calm under pressure, with a sharp eye for both flavor and detail.
Skilled in basic kitchen management tasks like prep lists, time management, and health code compliance.
Committed to teamwork and creating a respectful, inclusive kitchen culture.
Physically able to stand for long periods, lift up to 50 lbs, and work in hot or fast-paced environments.
Open to working flexible shifts, including weekends, holidays, and evenings.

Nice To Haves

ServSafe or equivalent food handler certification preferred or required by local law.

Responsibilities

Oversee daily kitchen operations including prep, line execution, sanitation, and inventory management.
Supervise and support line cooks, prep cooks, and utility staff to ensure food quality, consistency, and timeliness.
Work alongside the culinary team to prepare and execute dishes according to established recipes and presentation standards.
Maintain cleanliness and organization in all kitchen areas, ensuring compliance with health and safety regulations.
Conduct opening and closing duties, including temperature logs, prep sheets, and food storage checks.
Train new team members and provide ongoing coaching and support to build skills and team culture.
Assist the Sous Chef or Executive Chef with ordering, inventory counts, and waste reduction initiatives.
Monitor portion control, prep levels, and service flow to minimize waste and maximize efficiency.
Collaborate with front-of-house teams to ensure smooth communication and execution of guest orders.
Step into any station as needed during high-volume periods or call-outs.