Kitchen Supervisor - Airport Lounge

Job Description

Job Description

Kitchen Supervisor - Airport Lounge

Pay Rate: $29.00 per hour

Kitchen Supervisor Job Summary 

The Kitchen Supervisor is responsible for overseeing the day-to-day operations of the kitchen in The Club lounge located inside the San Francisco International Airport. The ideal candidate will have a strong background in back-of-house operations, exceptional leadership skills, and a passion for delivering high-quality dining experiences. The Kitchen Supervisor must have availability to work weekends and 8-hour shifts between 4:00 AM to 12:00 AM.

Kitchen Supervisor Basic Skills 

• Hospitality Focus – focus on guest satisfaction and providing memorable experiences. Generous, friendly and warm spirited.

• Guest Experience - Maintains a friendly, cheerful, and courteous demeanor at all times ensuring highest level of guest experience.

• Active Listening – Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.

• Speaking – Talking to others to convey information effectively. 

• Conflict Resolution – Deescalate situations in a professional and courteous manner. 

• Problem Solving – Develop solutions to remove obstacles to problems that may arise. 

Kitchen Supervisor Primary Job Duties 

• Supervise and coordinate daily kitchen activities, ensuring compliance with health and safety standards. 

• Manage kitchen staff, including cooks and food service assistants, and provide guidance on tasks and responsibilities. 

• Monitor food preparation and cooking processes to maintain high-quality standards. 

• Oversee the execution of menu items, ensuring consistency and adherence to recipe standards. 

• Conduct regular tastings to maintain the quality and flavor profile of the dishes. 

• Provide training and guidance to kitchen staff, fostering a positive and collaborative work environment. 

• Promote continuous learning and development within the kitchen team. 

• Implement and enforce hygiene and sanitation standards in the kitchen area. 

• Conduct regular inspections to ensure compliance with food safety regulations. 

• Address and resolve any quality issues promptly and efficiently. 

• Other duties as assigned 

Kitchen Supervisor Minimum Acceptable Qualifications: 

• Two years’ experience as a kitchen or back-of-house leader in a high-volume environment. 

• Food Manager certification preferred. 

• Strong knowledge of food preparation techniques, menu planning, and kitchen management. 

• Excellent leadership and interpersonal skills. 

• Ability to thrive in a fast-paced and dynamic environment. 

• Familiarity with health and safety regulations. 

• Strong organizational and problem-solving abilities. 

• Requires ability to maintain a presentable and polished appearance in keeping with service standards in a best-in-class environment 

• Be able to stand during entire scheduled shift 

• Ability to handle the stress of a face-paced work shift up to ten (10) hours 

• Requires the ability to lift and / or move up to 50 pounds 

• Requires the ability to walk, bend, twist, and stand to perform normal job functions 

• Report on work on a regular and timely basis 

• Must be able to pass and obtain security background check and clearance to work in airport environment 

Benefits:

• Medical Insurance (Health, Dental, Vision)

• Disability Insurance

• Vacation and PTO

• 401K Plan with generous Company Matching

• Employee Assistance Program (EAP)

• Employee Corporate Discounts for nationally recognized products and services (childcare, electronics, entertainment, hotels, home, groceries, restaurants, auto, travel, and pets)

ABOUT THE COMPANY

Hyde Park Hospitality (HPH) is a young—but dynamic and fast-growing—company built on deep roots in the food business. HPH earned Crain’s Fast 50 Award in 2026 for being one (ranked 30th) of the fifty fastest growing businesses in the Chicago-area! We provide services ranging from airport concessions, management staffing, brand licensing, to contracted food and facilities management. With a 75% diverse senior management team, HPH values diversity and welcomes everyone with necessary qualifications and experience, regardless of race, gender, sexual orientation, age, disability, veteran status, and any other protected status, to apply. Learn more about us at hph-us.com.