kitchen supervisor

Hilton Garden Inn Rockford

<div>The Kitchen Supervisor oversees daily culinary operations, ensuring high food quality, safety, and efficiency while managing staff performance, scheduling, and inventory. They act as the bridge between management and kitchen staff, maintaining sanitation standards and enhancing customer satisfaction through consistent, well-prepared dishes. 
Open availability needed. 
Compensation:
$20 - $22 hourly 
Responsibilities:<ul><li>
Staff Management: Hiring, training, scheduling, and evaluating staff, as well as managing breaks and assigning workstations.</li><li>
Operational Oversight: Supervising food production, ensuring compliance with food safety regulations and quality control standards.</li><li>
Inventory &amp; Purchasing: Monitoring inventory levels, ordering supplies, and managing food waste.</li><li>
Menu &amp; Costs: Assisting with menu planning, testing recipes, and controlling food/labor costs.</li><li>
Sanitation &amp; Maintenance: Maintaining a clean and safe kitchen, ensuring equipment is in good working order.</li></ul> 

Qualifications:<ul><li>
Leadership: Ability to lead by example, motivate staff, and work under pressure.</li><li>
Communication: Excellent interpersonal skills to coordinate between the kitchen and front-of-house staff.</li><li>
Technical Cooking: Extensive knowledge of kitchen operations, cooking techniques, and recipe compliance.</li><li>
Problem-Solving: Addressing customer complaints and resolving staff issues efficiently.</li><li>
Preferred to have your Safe to Serve Certificate, Food Handler license, and Allergen certificate.</li></ul> 

About Company 
Hilton was recently voted the #2 place to work! We love to have professional fun and find ways to make our guests' experiences exceed expectations. We like to work within our community whenever possible. Great travel benefits and cross-training opportunities.</div>

Kitchen Supervisor

Victory Casino Cruises

<div>
 
 General Job Description
 
 
 
 A Kitchen Supervisor manages daily culinary operations, ensuring high-quality food production, staff
 
 
 compliance with safety standards, and efficient workflow. Key responsibilities include training, managing
 
 
 inventory, controlling food costs, and assisting in menu planning. They serve as a bridge between line
 
 
 cooks and executive management to maintain service standards.
 
 
 
 Duties And Responsibilities
 
 
 
  Operations Management: Supervise food preparation, portion control, and presentation to ensure
 
 
 consistency.
 
 
  Staff Leadership: Train, mentor, schedule, and evaluate kitchen personnel.
 
 
  Food Safety/Sanitation: Enforce strict compliance with health department regulations and sanitation
 
 
 standards.
 
 
  Inventory/Cost Control: Manage inventory levels, order supplies, and minimize waste to control
 
 
 costs.
 
 
  Equipment Maintenance: Monitor kitchen equipment functionality and schedule maintenance.
 
 
  Menu Support: Assist in menu planning, recipe standardization, and pricing.
 
 
 
 Education and Training
 
 
 
  Experience: 2-4 years of experience in a commercial kitchen, including previous supervisory
 
 
 experience.
 
 
  Certifications: ServSafe Food Handler certification is typically preferred.
 
 
 
 Knowledge And Experience
 
 
 
  Leadership: Ability to lead, delegate, and work effectively under pressure.
 
 
  Communication: Strong interpersonal skills to foster teamwork and handle staff issues.
 
 
  Technical Skills: Knowledge of inventory management systems and basic computer skills.
 
 
 
 Working Conditions
 
 
 
  Reasonable accommodation may be made to enable individuals with disabilities to perform the
 
 
 
 Essential Functions.
 
 
 
  Requires standing for long periods, walking, and lifting/moving up to 50 pounds.
 
 
  Operates in a fast-paced, sometimes stressful, environment.
 
 
  Due to our business demands, you must be able to work nights, weekends, special events and
 
 
 holidays.
 
 
  Victory Casino Cruises has a no visible tattoo policy. For this position you must be cleared of all visible
 
 
 tattoos.
 
 
  You must be able to successfully pass a drug test, physical, background screening, and credit check.
 
 
  You will be required to obtain a Transportation Worker&rsquo;s Identification Credential (TWIC) and Merchant
 
 
 Mariner Credential (MMC).
 
 
  Acceptable documents to obtain badging are Passport OR Government issued photo ID and certified
 
 
 copy of Birth Certificate. Supporting documents would be needed for a name change. Please note
 
 
 that individuals with pending court cases or who are currently on probation will not qualify for
 
 
 badging approval.
</div>

Home Cloud Kitchen & Catering Services

Job Title: Head Chef / Kitchen Supervisor / Cloud Kitchen Head ChefJob SummaryWe are looking for an experienced and driven Head Chef / Kitchen Supervisor to lead our cloud kitchen operations in Kuwait City. This is an exciting opportunity to manage a fast-paced kitchen focused on delivery-based dining, menu innovation, and consistent food quality.You will oversee daily kitchen operations, manage staff, and ensure high standards in food preparation, hygiene, and efficiency. If you are passionate about food, leadership, and operational excellence, this role offers strong growth potential in a modern food service environment.About the CompanyHome Cloud Kitchen &amp; Catering Services is a growing food service company specializing in cloud kitchen operations, delivery-based dining, and catering solutions. We focus on delivering high-quality meals through efficient kitchen systems and innovative food concepts.Why Work With Us<ul><li>Competitive salary with growth opportunities</li><li>Leadership role in a modern cloud kitchen environment</li><li>Opportunity to manage and build a kitchen team</li><li>Exposure to innovative food concepts and delivery operations</li><li>Supportive and structured work environment</li></ul>Key Responsibilities<ul><li>Oversee daily kitchen operations and food production</li><li>Supervise and manage kitchen staff, including scheduling and training</li><li>Ensure food quality, consistency, and presentation standards</li><li>Maintain hygiene and food safety standards in compliance with regulations</li><li>Manage inventory, stock levels, and kitchen supplies</li><li>Develop and update menus based on customer demand and trends</li><li>Monitor food costs and minimize waste</li><li>Coordinate with operations and delivery teams for efficient service</li><li>Ensure timely preparation and dispatch of orders</li></ul>Requirements<ul><li>3&ndash;5 years of experience as a Head Chef, Sous Chef, or Kitchen Supervisor</li><li>Strong knowledge of kitchen operations and food safety standards</li><li>Leadership and team management skills</li><li>Ability to work in a fast-paced, high-volume kitchen environment</li><li>Experience in cloud kitchens or delivery-based kitchens is an advantage</li><li>Good organizational and communication skills</li></ul>Preferred Skills<ul><li>Experience in menu planning and cost control</li><li>Knowledge of multiple cuisines or fusion concepts</li><li>Familiarity with kitchen management systems</li></ul>Work Schedule<ul><li>Schedule: Full-time, 6 days per week</li><li>Location: On-site in Kuwait City, Kuwait</li></ul>How to ApplyIf you are a motivated culinary professional with leadership experience and a passion for delivering high-quality food, apply now by submitting your CV for immediate consideration.Job Type: Full-timePay: KD500.000 - KD900.000 per monthWork Location: In person

Head Chef / Kitchen Supervisor

TKC Holdings, Inc.

<div>
 Wage Rate
 
 
 $19.65/hour
 
 
 
 Overview
 
 
 
 Are you looking for a career with premium benefits and the potential for growth? At Trinity Services Group, we have created something special, a better place to work and grow. Many employees start just expecting a paycheck but end up with a rewarding career. We provide exceptional training and a clear career path.
 
 
 We also offer a $250 bonus for completing our Rookie&rsquo;s Fast Track Program within the first 60 days!
 
 
 We now also offer DailyPay providing you immediate access to earned wages. Work Today, Get Paid Today!
 
 
 We are proud to be a military and veteran friendly employer.
 
 
 
 About This Position
 
 
 
 The Food Service Supervisor is responsible for the supervision of inmate labor as well as team members assisting with the food service operation in a correctional facility. This position will also accurately and efficiently prepare and serve a variety of food items in accordance with assigned work instructions and menus as well as utilize a variety of food preparation utensils and machines in preparing food.
 
 
 Our ideal Food Service Supervisor excels at the following:
 
 
 <ul>
 <li>
 Passionate about food and service
 </li>
 <li>
 Has a solid understanding of food handling regulations
 </li>
 <li>
 Desire to always learn more
 </li>
 <li>
 Ability to work as a team member, as well as independently
 </li>
 <li>
 Ability to multi-task and adapt to changes quickly
 </li>
 <li>
 Dependable and flexible
 
 
 </li>
 </ul>
 
 Essential Functions/Core Responsibilities
 
 
 
 <ul>
 <li>
 Supervise inmate labor and/or team members in the kitchen during food prep and food service shifts in the kitchen.
 </li>
 <li>
 Prepare, assist, or instructs inmate labor and/or team members in the preparation of quality foods according to the planned menu, recipes, and work instructions in a timely manner.
 </li>
 <li>
 Ensure that all food is stored properly and in sanitary manner.
 </li>
 <li>
 Serve food during planned meal schedules and according to department policies and procedures.
 </li>
 <li>
 Utilize kitchen utensils/equipment to cook, prepare and serve food according to recipes. Use proper utensils to serve menued portions and as appropriate to meet clients&rsquo; nutritional needs.
 </li>
 <li>
 Follow all food safety regulations pertaining to sanitation, food handling and storage.
 </li>
 <li>
 Train other food service workers.
 </li>
 <li>
 Maintain a clean work area/environment that includes cleaning of refrigerators and/or freezers, cooking equipment and serving equipment.
 </li>
 <li>
 Follow facility uniform policy.
 </li>
 <li>
 Keep up with garbage collection and keep kitchen floors clean from excess food/trash.
 </li>
 <li>
 Ensure kitchen is kept clean and that the environment is ready for food prep/serving including sweeping, mopping and dishwashing.
 </li>
 <li>
 Proper portions and utensils are being reviewed for service.
 </li>
 <li>
 Promote a healthy and safe work environment for other employees/inmates.
 </li>
 <li>
 This role includes physical demands such as lifting, bending, pushing, kneeling, walking, and standing for extended periods of time.
 </li>
 <li>
 Be able to stand and be on your feet for much of the scheduled shift.
 </li>
 <li>
 Perform other related duties as assigned.
 
 
 </li>
 </ul>
 What You'll Need
 
 
 <ul>
 <li>
 Required:
 </li>
 <ul>
 <li>
 High School Diploma or Equivalent, and you must be at least 18 years of age.
 </li>
 </ul>
 <li>
 Preferred:
 </li>
 <ul>
 <li>
 Prior institutional food service or restaurant experience is preferred.
 
 </li>
 </ul>
 </ul>
 
 Benefits
 
 
 
 Trinity Services Group (TSG) offers comprehensive benefits to all regular-full time employees:
 
 
 <ul>
 <li>
 Medical w/prescription coverage
 </li>
 <li>
 Benefit Credit received when enrolled in a TKC medical plan, to help offset your benefit costs. Benefit Credit of $750 annually, will be divided evenly among your paychecks throughout the Plan Year.
 </li>
 <li>
 Dental
 </li>
 <li>
 Vision
 </li>
 <li>
 Basic Life and Basic Accidental Death and Dismemberment Insurance
 </li>
 <li>
 Voluntary benefits (i.e. short term, long term disability and many more) options may be selected to create the right package for you
 
 
 </li>
 </ul>
 TSG also understands the importance of work life balance and planning for the future. To help with both of these, employees are eligible for:
 
 
 <ul>
 <li>
 Paid Time Off
 </li>
 <li>
 Company Match for the 401(k) Retirement Savings Plan
 </li>
 <li>
 We now also offer DailyPay providing you immediate access to earned wages.
 
 
 </li>
 </ul>
 EEO Statement
 
 
 Equal Employment Employer as to all protected groups, including protected veterans and individuals with disabilities.
 
 
 We maintain a drug-free workplace.
 
 
 A copy of our Privacy Policy and CA Employee Privacy Notice can be found here:
 
 https://tkcholdings.com/privacy-policy-108
 
</div>

Food Service Supervisor

Coury Hospitality

Lead Cook
 
DEPARTMENT: Cook I
 REPORTS TO: Chef de Cuisine
 STATUS: Non-Exempt
 
POSITION SUMMARY: 
Prepares various foods as directed for breakfast, lunch or dinner at assigned kitchen station including set-up and breakdown of station in accordance with standards and safety and sanitation policies.
 
RESPONSIBILITIES: 
<ul>
<li>Prepares a variety of foods with various cooking methods, including steaming, baking, boiling, frying, broiling, and grilling to meet production schedule.</li>
<li>Pulls required items in sufficient quantities to prep according to menu forecasts. Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers.</li>
<li>Sets up, clears and breaks down work station.</li>
<li>Prepares selected food as directed in accordance with standard company recipes, quality standards, presentation standards, presentation standards, and food preparation checklist. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Has food items portioned and served at appropriate time onto proper receptacles.</li>
<li>Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.</li>
<li>Cleans working and storage areas, tools, equipment and floors as needed. Keeps areas neat, clean, and sanitized.</li>
<li>Reports any maintenance problems or other problem areas to Supervisor as they occur.</li>
<li>Follows company, safety and sanitation policies and procedures and ensures compliance with these policies.</li>
<li>Responsible for general knowledge of corporate environmental policies and procedures and how they relate to their job functions. Corporate policies and procedures are posted on bulletin boards or handouts.</li>
<li>Maintains food at proper temperatures in appropriate size serving pans and handles food following proper procedures to ensure sanitation and safety.</li>
<li>Controls waste and maintains food cost.</li>
<li>Maintains all sanitation requirements including product rotation, temperature maintenance, and storage procedures, cooling requirements, and handling techniques.</li>
<li>Continually and properly trains and re-trains all areas of food preparation, safety, and sanitation.</li>
<li>Maintains and develops teamwork and open lines of communication with employees and supervisors.</li>
<li>Works safely and efficiently with all kitchen equipment.</li>
<li>Responds professionally to all questions and requests.</li>
<li>Works well without supervision, motivate others, show initiative and desire to get things done.</li>
<li>Reports to work on time, in a clean and complete uniform, ready to work.</li>
<li>Will be responsible for proper opening and closing of the line.</li>
<li>Will conduct line sweeps to ensure everything is properly labeled and dated.</li>
<li>Any other responsibilities as assigned by supervisor.</li>
</ul>
KNOWLEDGE, SKILLS AND ABILITIES: 
<ul>
<li>Ability to follow recipes and calculate amounts within recipes.</li>
<li>Good, safe knife and equipment skills.</li>
<li>Must be able to operate standard kitchen equipment including but not limited to: Blender, Slicer, Grinder, Chopper, Mixer, Oven, Grill, Steamers, Steam Jacket Kettles, Fryer, and Tilting Skillet.</li>
<li>Good reading and conversion skills.</li>
<li>Ability to absorb a large amount of information in a short period of time.</li>
<li>Ability to use good judgment, initiative and teamwork is necessary.</li>
<li>Ability to adapt to change, new situations, changes in staffing and procedures.</li>
<li>Ability to follow verbal and written instructions.</li>
<li>Ability to maintain food quality no matter what the business and staffing level.</li>
<li>Ability to make decisions as needed to ensure quality guest service.</li>
<li>Ability to maintain regular attendance and be punctual in a complete uniform for any scheduled shift.</li>
<li>Ability to maintain effective working relationships with fellow employees.</li>
<li>May be required to work nights, weekends, and/or overtime.</li>
</ul>
EXPERIENCE: 
<ul>
<li>Previous Kitchen supervisory experience preferred.</li>
</ul>
PHYSICAL DEMANDS: 
<ul>
<li>May risk burns and cuts.</li>
<li>Very frequent repetitive motions and extreme conditions (hot or cold). Needs to be tolerable to extreme temperature changes from moist steam heated environment to cold refrigerator/freezer environment.</li>
<li>Ability to stand /walking for long periods of time (6 hours or greater).</li>
<li>Ability to stoop, squat, and/or kneel frequently.</li>
<li>Ability to push/pull, lift, and carry from 0 to greater than 50 pounds occasionally including carts, pans, and trays of food. Ability to reach, twist trunk and neck frequently.</li>
</ul>
REQUIRED PERSONAL PROTECTIVE EQUIPMENT: 
<ul>
<li>Closed toe, non-canvas and non-skid soled shoes</li>
</ul>

Cook I (Lead Cook) - Hotel Cleveland Autograph Collection

ABDULLA HARIB GROUP CATERING SERVICES

<ul><li>Operational Supervision: Set up function spaces according to diagrams and BEOs, including table settings, decorations, and audio-visual equipment.</li><li>Team Leadership: Lead pre-shift meetings, delegate tasks to servers and housepersons, and monitor staff performance during events.</li><li>Guest Service: Act as the primary contact for clients, addressing concerns promptly to ensure a positive experience.</li><li>Quality Control: Inspect cleanliness of event areas, maintain equipment, and ensure food/beverage service meets health and safety standards.</li><li>Administrative Tasks: Manage inventory, coordinate with kitchen/catering departments, and assist with staff scheduling.</li></ul>Requirements:1. At least 2 Years as Banquet Captain or Supervisor in Hotel Banquet.2. Arabic Language is Must3. Only Female CandidatesJob Types: Permanent, Full-timePay: From AED4,000.00 per monthApplication Question(s):<ul><li>What is your Nationality?</li><li>When can you Join Us?</li></ul>Experience:<ul><li>Banquet Supervisor: 2 years (Required)</li></ul>Language:<ul><li>Arabic (Required)</li></ul>Work Location: In person

Banquet Supervisor(Female- Arabic Speaker)

Celebrity Cruises

<div>
 
 
 Key Responsibilities:
 
 
 <ul>
 <li>
 Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.
 </li>
 <li>
 Must have excellent food knowledge and a full understanding of culinary terms.
 </li>
 <li>
 Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.
 </li>
 <li>
 Must be proficient in completing tasks, work efficiently and productively.
 </li>
 <li>
 Must be able to work in any section of a kitchen.
 </li>
 <li>
 Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.
 </li>
 <li>
 Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.
 </li>
 <li>
 Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings.
 </li>
 <li>
 Control production levels and recommend ideas for improvements and better cost controlling.
 </li>
 <li>
 Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor.
 </li>
 <li>
 Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.
 </li>
 <li>
 Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section.
 </li>
 <li>
 Ensures that the HACCP program is carried out correctly.
 </li>
 <li>
 Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food &amp; Beverage Director or the actual inspectors.
 </li>
 <li>
 Reports for duty at assigned times, follows their supervisor&rsquo;s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company&rsquo;s rules and regulations.
 </li>
 </ul>
 
 
 
 
 
 
 Qualifications and Skills
 
 
 
 <ul>
 <li>
 A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred).
 </li>
 <li>
 A culinary school degree is required.
 </li>
 <li>
 Very strong management skills in a multicultural and dynamic environment.
 </li>
 <li>
 Very strong communication, problem solving, decision making, and interpersonal skills.
 </li>
 <li>
 Superior customer service, teambuilding, and conflict resolution skills.
 </li>
 <li>
 Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
 </li>
 <li>
 Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
 </li>
 <li>
 Intermediate computer software skills required.
 </li>
 <li>
 Possess a good understanding of basic accounting principles such as numbering flow, &ldquo;Debits/Credits&rdquo;, adjusting entries, and corrections.
 </li>
 <li>
 Ability to write reports and business correspondence and to establish a good rapport with the ship&rsquo;s Senior Officers and the corporate office.
 </li>
 </ul>
 
 
</div>

Chef De Partie

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8365 kitchen supervisor jobs Near Me

Kitchen Supervisor

Kitchen Supervisor

Head Chef / Kitchen Supervisor

Food Service Supervisor

Cook I (Lead Cook) - Hotel Cleveland Autograph Collection

Banquet Supervisor(Female- Arabic Speaker)

Chef De Partie