Kitchen Supervisor

Kitchen Supervisor At Palihouse Hyde Park Village

Palisociety is a society of unique hotels and residences — Palihouse, Palihotel, Le Petit Pali, ARRIVE by Palisociety, and a growing collection of independently branded properties. Since our first hotel opened in Los Angeles in 2009, we've grown into a nationwide portfolio of neighborhood-centric hotels, restaurants, bars, and event spaces, earning recognition from Condé Nast Traveler, Travel + Leisure, the New York Times, and more.

We consider our employees our greatest asset: structured training from day one, consistent feedback, and a clear path for growth. We develop our leaders from within, because the strongest hospitality companies are the ones that grow their own.

Palihouse Hyde Park Village proudly offers bespoke, residential-inspired hotel suites in Tampa's historic Hyde Park neighborhood, an area known for stately homes, 19th-century architecture, and tree-lined streets. Featuring 36 oversized guest rooms and an intimate lobby lounge and cocktail bar, this lovely urban lodge is designed to welcome and charm the most discerning traveler.

We're looking for a meticulous and highly skilled Kitchen Supervisor at Palihouse Hyde Park Village prepared to assist with daily back-of-house operations. The right candidate will be well-versed in running kitchen operations and will be comfortable maintaining open communication with the F&B Manager and hotel General Manager throughout the day. This crucial team member will also work closely with the Corporate Executive Chef to ensure the kitchen always exceeds restaurant and hotel standards.

The task at hand includes:

• Running of the kitchen on a day-to-day basis.
• Development of the kitchen brigade through education, encouragement, and training.
• Ensure consistency of the product throughout the kitchen.
• Supervise service, ensuring the presentation of food is compliant with restaurant standards.
• To carry out the smooth and efficient running of service.
• Support and manage the ordering, stock control, and monthly inventory.
• Work with fellow managers to run the team in accordance with state and local labor laws.
• Adhere to and supervise the kitchen cleaning schedule.
• Understand the functional administration of the restaurant, e.g., stations, table numbers, food labeling, etc.
• Transparent and fluid communication with the core management team and Corporate Executive Chef.
• In-depth knowledge of the full menu and the ability to give a detailed description of dish composition.
• To work as part of the broader restaurant team and communicate with dining room staff when necessary.
• To escalate maintenance issues to the relevant parties.
• Monitoring restaurant standards in accordance with menu specifications.
• Ensure compliance with all health and safety requirements.
• Supervise adherence to the cleaning schedule and take action as needed.
• Ensure the kitchen works efficiently.
• Compliance with food labeling and temperature controls.
• Development of skills within the team.
• Hiring and staff development.
• Other duties as assigned.

What we're looking for includes:

• Must be able to stand or walk a minimum eight-hour shift.
• Requires mobility and prolonged standing, walking, bending, and lifting up to 30 lbs.
• Kneeling, pushing, pulling, lifting.
• 1 to 2 years of previous experience as a Lead cook or supervisor in a restaurant.

What's in it for you includes:

• Competitive compensation package with medical, dental, vision, and life insurance, plus 401(k).
• Paid time off, holiday pay, and sick pay.
• Career advancement and professional development as we open new hotels and restaurants nationwide.
• Employee discounts across our entire portfolio (25 hotels and more to come!).