kitchen supervisor

St. Rose Hospital

<div><div><div><p>Full-Time (1.0) AM Shift Approximate Pay Range: $32.22 - $42.60 Duties and Responsibilities 1) Supervises production and distribution of food in an Acute Care Community Hospital. 2) Participates in development and delivery of training and performance management, and may participate in staff selection. 3) Prepares timetables, work schedules, cleaning schedules or coordinates their preparation. 4) Participates in development of sanitation, security and safety standards and ensures implementation of standards established. 5) Assist in developing policies and procedures for operation of services. 6) Provides advice and may oversee standardization of recipes, menu preparation, portion, cost and waste control. 7) Maintains records and provides data for planning and control of operating budgets. 8) Orders food and non-food supplies, checks deliveries and maintains inventory records. 9) Supervises work area, equipment cleaning and maintenance and ensures adherence to all safety procedures pertaining to work methods, equipment operation and fire safety. 10) Possesses/demonstrates the skills to manage areas of responsibility and to delegate and prioritize appropriately.
</p><p><b>Company Policy:</b> We are an Equal Opportunity/ Affirmative Action Employer and do not discriminate against applicants due to veteran status, disability, race, gender,gender identity, sexual orientation or other protected characteristics. If you need special accommodation for the application process, please contact Human Resources.</p>
<p><b>Required Qualification:</b> EDUCATION, EXPERIENCE, TRAINING 1. Two (2) years? experience in the fields of nutrition and food service management desirable. 2. Certification with Commission on Dietetic Registration (CDR) with the Academy of Nutrition and Dietetics preferred. **No Referrals or Candidates Accepted from Recruiters or Agencies.
</p><p><b>Experience:</b> Minimum 1 Year - Maximum 2 Years</p>
<p><b>Job Family:</b> Food Preparation and Serving Related Occupations</p>
<p><b>Occupations:</b> First-Line Supervisors of Food Preparation and Serving Workers</p>
<p><b>Degree Required:</b> None</p></div></div></div>
<br><div><div><h2 class="jobSectionHeader"><b>Kitchen Supervisor - Dietary 03</b></h2>
<div></div><div><div><div><div><div><div><b>Position Id</b></div>
<div>STROS506681
</div></div></div><div><div><div><b>Job Organization</b></div>
<div>ST. ROSE HOSPITAL,
</div></div></div><div><div><div><b>Job Type</b></div>
<div>1 Regular/Full time Jobs
</div></div></div><div><div><div><b>Status</b></div>
<div>Active
</div></div></div></div><div><div><div><div><b>Hours</b></div>
</div></div></div><div></div><div><div><div><div><b>Job Location</b></div>
<div>27200 Calaroga Avenue, HAYWARD, ALAMEDA, CALIFORNIA, UNITED STATES - 94545</div></div></div></div></div></div></div></div>

Kitchen Supervisor - Dietary 03

Al Rasa Pest Control & Bldg. Cleaning Services

<p>Kitchen Hood &amp; Duct / Kitchen Exhaust System Cleaning Supervisor</p><p>Location</p><p>Dubai, UAE</p><p>Experience Required</p><p>3&ndash;4 years of relevant experience in Dubai (mandatory)</p><p>Job Summary</p><p>The Kitchen Hood &amp; Duct Cleaning Supervisor is responsible for supervising and managing cleaning operations of commercial kitchen exhaust systems, including hoods, ducts, filters, and exhaust fans. The role ensures compliance with Dubai Municipality, Civil Defence (DCD), and Fire &amp; Life Safety regulations, while maintaining high standards of safety, quality, and customer satisfaction.</p><p>Key Responsibilities</p><p>Supervision &amp; Site Operations</p><p>Supervise kitchen hood, duct, and exhaust system cleaning teams at multiple sites</p><p>Plan and execute cleaning schedules as per contracts and authority requirements</p><p>Conduct site inspections before and after cleaning works</p><p>Ensure proper dismantling, cleaning, and reinstallation of hoods, filters, ducts, and exhaust fans</p><p>Compliance &amp; Safety</p><p>Ensure compliance with Dubai Civil Defence (DCD) and Dubai Municipality standards</p><p>Follow NFPA 96 or equivalent fire safety standards for kitchen exhaust systems</p><p>Ensure technicians follow safety procedures, including PPE and confined-space safety</p><p>Maintain proper documentation, checklists, and service reports</p><p>Quality Control</p><p>Ensure high-quality cleaning using approved chemicals, tools, and methods</p><p>Monitor grease removal effectiveness to reduce fire risk</p><p>Handle client feedback and rectify any issues promptly</p><p>Maintain cleanliness of kitchen areas after job completion</p><p>Team Management</p><p>Train and guide technicians on best practices and safety procedures</p><p>Monitor attendance, productivity, and discipline of cleaning staff</p><p>Conduct toolbox talks and safety briefings</p><p>Client &amp; Coordination</p><p>Coordinate with restaurant managers, hotels, facilities teams, and consultants</p><p>Explain service scope, recommendations, and compliance requirements to clients</p><p>Support inspections and audits by authorities when required</p><p>Reporting &amp; Documentation</p><p>Prepare service reports, before/after photos, and compliance records</p><p>Maintain records for AMC clients and one-time services</p><p>Coordinate with office/admin team for job closures and invoicing support</p><p>Requirements &amp; Qualifications</p><p>3&ndash;4 years of hands-on experience in kitchen hood &amp; duct cleaning in Dubai</p><p>Strong knowledge of DCD, Dubai Municipality, and fire safety regulations</p><p>Experience in commercial kitchens: restaurants, hotels, food courts, central kitchens</p><p>Ability to supervise multi-national teams</p><p>English communication skills (Arabic is an advantage)</p><p>Knowledge of cleaning equipment: degreasers, pressure washers, access tools</p><p>Valid UAE driving license (preferred)</p><p>Skills &amp; Competencies</p><p>Strong leadership and supervisory skills</p><p>Good understanding of fire risk prevention in kitchen exhaust systems</p><p>Problem-solving and decision-making ability</p><p>Attention to detail and quality control</p><p>Ability to work flexible hours (night shifts / weekends if required)</p><p>Working Conditions</p><p>Site-based role across Dubai</p><p>Night work may be required to avoid kitchen operational hours</p><p>Physically demanding role (confined spaces, ladders, duct access)</p><p>Job Types: Full-time, Permanent</p>

Kitchen Hood & Duct / kitchen Exhaust System Cleaning Supervisor

Port Madison Enterprises

<div><h2 class="jobSectionHeader"><b>PORT MADISON ENTERPRISES</b></h2><h3 class="jobSectionHeader"><b>
SUQUAMISH CLEARWATER CASINO RESORT</b></h3><h3 class="jobSectionHeader"><b>
F&amp;B- Inventory Supervisor</b></h3><p><b>
General Position Summary:</b></p><p>
Manages the purchasing of all food, beverages, and related supplies for the Casino&rsquo;s dining outlets. Responsible for ensuring cost-effective, timely, and quality procurement of products while maintaining compliance with all company, health, and gaming regulations. Works in close cooperation with the Executive Chef to maintain inventory, vendor relationships, and cost controls.
</p><p></p><p><b>Essential Functions/Major Responsibilities:</b></p><ul><li>
Sources, evaluates, and negotiates with vendors to secure high-quality products at competitive pricing</li><li>
Manages purchasing processes using approved procurement systems (Eatec, Stratton, Warren, Birchstreet, etc)</li><li>
Coordinates and schedules routine and emergency maintenance/repairs for all kitchen facilities and equipment</li><li>
Maintains inventory part levels, conducts regular cycle counts, and ensures proper storage methods are utilized</li><li>
Prepares bid requests, price comparisons, and vendor evaluations</li><li>
Works with Executive Chef and F&amp;B leadership to forecast needs for menus, special events, and seasonal demand</li><li>
Review invoices, purchase orders, and reconcile delivery discrepancies with accounting</li><li>
Monitors and reports on budget compliance and purchasing KPI&rsquo;s</li><li>
Ensures all food safety, sanitation, and tribal/state/federal gaming regulations are met</li><li><p><b>
Secondary Functions:</b></p></li><li>
Assists with menu development and product testing when required</li><li>
Provides training for receiving, storage, and inventory staff</li><li>
Participates in departmental planning, staff meetings, and cost-control initiatives</li><li>
Responsible for overall cleanliness and organization of the storage areas</li><li>
Assists with the monthly inventory</li><li>
Attend all department meetings and training sessions as required.</li><li>
Assist other employees when needed.</li><li>
Other tasks as deemed necessary by supervisor.</li></ul><p><b>
Supervisory Responsibilities:</b></p><p>
Direct oversight of purchasing clerks and inventory staff. Provides leadership in absence of Executive Chef for assigned areas of responsibility.</p><p><b>
Interpersonal Contacts:</b></p><p>
Has regular contact with others both inside and outside the organization. The most common internal contacts are with employees. The most frequent external contacts are with vendors, delivery drivers, service providers and visitors. Internal and external interactions involve information exchange, problem solving, and enlisting feedback.</p><p><b>
Specific Job Skills:</b></p><ul><li>
Good verbal and written skills with ability to read and write English fluently</li><li>
Proficient in Microsoft Office and procurement software</li><li>
Strong negotiation and vendor management skills</li><li>
Ability to handle difficult and/or stressful situations</li><li>
Knowledge of food &amp; beverage categories, seasonal availability, and product specifications</li><li>
Ability to maintain accurate purchasing and inventory records</li><li>
Knowledge of safety, sanitation, and HACCP guidelines</li><li>
Knowledge in use of kitchen equipment</li></ul><p><b>
Education and/or Experience:</b></p><p>
Bachelor&rsquo;s degree in supply chain management, Business, or Hospitality preferred. Minimum 3-5 years' experience hospitality or casino F&amp;B operation. Must possess ability to obtain Food Handler&rsquo;s Permit.</p><p><b>
Job Conditions:</b></p><p>
Working conditions include fast-pasted office and kitchen environment with frequent interruptions<i>.</i> Occasional work in refrigerated/freezer environments. Must be available to work evenings, weekends, and holiday work required depending on events and operational needs.</p><p><b>
Physical Requirements:</b></p><p>
Ability to stand for extended periods of time. Ability to lift 70 lbs.</p></div>

F&B Inventory Supervisor

Lowes Foods

<b>Overview:</b><br>
To grow community by supervising and ensuring all Chicken Kitchen hosts provide personal guest interactions that build genuine relationships with guests and result in a brand-aligned experience while maintaining operations standards.
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<b>Responsibilities:</b><br>
1. Ensure our guests receive polite, friendly service from all chicken kitchen staff.
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2. To personally demonstrate superior guest service at all times.
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3. Achieve sales, shrink and profit goals for the chicken kitchen.
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4. Maintain desired level of inventory and supplies.
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5. Operate the department according to strict merchandising and operational standards.
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6. Ensure the quality of product for sale meets Lowes Foods standards.
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7. Maintain sanitation and safety throughout the department according to Lowes Foods standards.
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8. Provide guidance, orientation, training and feedback to ensure chicken kitchen staff achieve satisfactory performance standards.
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9. Perform product preparation, receiving, ordering, stocking and guest service as necessary to achieve standards.
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10. Maintain department’s labor budget and scheduling standards.
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11. Perform all other duties as assigned by management.
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12. Perform PA announcements.
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<b>Qualifications:</b><br>
1. Friendly, outgoing personality.
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2. Must be able to actively engage guests. Willingness to have fun with our guests.
<br><br>
3. Ability to work well with others.
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4. Ability to lift 25 lbs. consistently and 50 lbs. occasionally.
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5. Ability to read and understand information and direction.
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6. Knowledge of deli as well as chicken kitchen operations.
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7. Ability to supervise people including training and development.
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8. Demonstrated ability and willingness to learn multiple tasks and technical requirements of the job.
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9. Effective communication, guest service and selling skills.
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10. Must be at least 18 years old.
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11. Ability to bend, kneel and stand for extended periods of time.
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12. Ability to effectively communicate with, and take direction from supervision.
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13. Ability to work well with computers.
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#LI-JF1

Chicken Kitchen Manager

SORT F&B Consultancy

<p>We&rsquo;re Hiring! &ndash; Chef de Partie (CDP) &ndash; Hot Kitchen (Breakfast Concept)<br/>Location: Muscat, Oman<br/>Joining: Immediate<br/>Experience Required: Minimum 2+ Years<br/>Priority for Gulf Experience</p><p>We are looking for a passionate and skilled Chef de Partie (CDP) &ndash; Hot Kitchen to join our breakfast-focused concept in Muscat. If you have strong experience in breakfast operations and love working in a fast-paced kitchen, this opportunity is for you.</p><p>Key Roles &amp; Responsibilities:</p><p>Handle the hot kitchen section independently during breakfast service.<br/>Prepare and present high-quality breakfast dishes with consistency.<br/>Ensure all food is prepared as per standard recipes and presentation guidelines.<br/>Maintain high standards of hygiene, cleanliness, and food safety at all times.<br/>Supervise and guide commis chefs during daily operations.<br/>Control food wastage and assist in stock management.<br/>Ensure proper mise-en-place before service and smooth operations during peak hours.<br/>Work closely with the Head Chef to maintain quality and improve the menu.<br/>Follow all hotel/restaurant SOPs and kitchen policies.</p><p>Preferred Skills &amp; Requirements:</p><p>Strong knowledge of continental, Arabic, and international breakfast menus.<br/>Good understanding of hot kitchen equipment and safety standards.<br/>Ability to work under pressure during busy breakfast service.<br/>Team player with good communication skills.</p><p>Interested candidates can share their CVs with us at HR@sortoman.com or directly contact us at +968 9727 2810.</p><p>Job Type: Full-time</p><p>Pay: RO350.000 - RO450.000 per month</p>

CDP - Hot kitchen (Breakfast concept)

The Lighthouse Restaurant LLC

<p><b>Purpose of the role:</b></p><p>To be involved in staffing of the kitchen, participate of developing menu offerings, forecasting supply needs and estimating costs. They are expected to make sure the restaurant meets all regulations, including sanitary and safety guidelines. To successfully use managerial skills in order to play a critical role in maintaining and enhancing the customer satisfaction. Demonstrate a high level of communication and dedication skills as well as creativity to propose and enhance overall menu mix.</p><p><b>Key Areas of Responsibilities:</b></p><p><b>Daily Operations</b></p><ul><li>Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating</li><li>Oversees and organizes kitchen stock and ingredients</li><li>Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance</li><li>Keeps cooking stations stocked, especially before and during prime operation hours</li><li>Help in the preparation and design of all food menus</li><li>Produce high quality plates both design and taste wise</li><li>Ensure that the kitchen operates in a timely way that meets TLH quality standards</li><li>Planning and directing food preparation when necessary</li><li>Resourcefully solve any issues that arise and seize control of any problematic situation</li><li>Manage and train kitchen staff, establish working schedule and assess staff&rsquo;s performance</li><li>Order supplies to stock inventory appropriately</li><li>Comply with and enforce sanitation regulations and safety standards</li><li>Maintain a positive and professional approach with co-workers and customers</li><li>Encourage proper use of disposable, chemicals and other over-used materials to control unnecessary costs.</li><li>Maintain order and discipline in the kitchen during working hours</li><li>Trains new kitchen staff to restaurant and kitchen standards</li><li>Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns</li><li>Supervises all food preparation and presentation to ensure quality and TLH standards</li><li>Maintain kitchen organization, staff ability, and training opportunities</li><li>Coordinates with restaurant management team on supply ordering, targets, and kitchen efficiency and staffing</li></ul><p>Job Type: Full-time</p>

Head Chef KSA

Marriott International

<div><b>Additional Information</b><br>
<b>Job Number</b>25205422<br>
<b>Job Category</b>Food and Beverage &amp; Culinary<br>
<b>Location</b>The Nile Ritz-Carlton Cairo, 1113 Corniche El Nil, Cairo, Egypt, Egypt, 11221<br>
<b>Schedule</b>Full Time<br>
<b>Located Remotely?</b>N<br>
<b>Position Type</b> Non-Management<p></p><div><div><br>
<p><b>POSITION SUMMARY</b></p><p><br>
</p><p>Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications.</p><p><br>
</p><p>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests&rsquo; service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</p><p><br>
</p><p>PREFERRED QUALIFICATION</p>
<p>Education: Technical, Trade, or Vocational School Degree.</p>
<p>Related Work Experience: 4 to 6 years of related work experience.</p>
<p>Supervisory Experience: At least 2 years of supervisory experience.</p>
<p>License or Certification: None</p><p></p><p><br>
</p></div><div></div><p><i>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.</i></p><p></p><p>
At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world&rsquo;s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate.<br>
</p><div>
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Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.</div><div>
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Your role will be to ensure that the &ldquo;Gold Standards&rdquo; of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.</div><div>
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In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. <b>Be</b> where you can do your best work, <b>begin</b> your purpose, <b>belong</b> to an amazing global team, and <b>become</b> the best version of you.</div></div></div><p></p>

Junior Sous Chef - Banquet

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