Kitchen Supervisor

The kitchen supervisor oversees daily culinary operations, manages kitchen staff, and enforces food safety and quality standards. They act as the vital link between line cooks and the executive chef or management, balancing staff scheduling, inventory control, and seamless food preparation. Responsibilities Maintain the highest standards of food quality, presentation, and safety in a fast-paced environment. Lead the culinary team, manage daily kitchen workflows, and assist management with inventory, staff training, and cost control. Supervise daily kitchen operations, assign workstations, and manage break schedules. Assist with hiring, training, and mentoring new kitchen staff on recipes, food preparation, and plating standards. Monitor team performance, provide feedback, and assist management with evaluations and conflict resolution. Ensure all recipes, portion controls, and food preparation instructions are followed precisely. Monitor the quality and presentation of all dishes before they leave the kitchen. Maintain open communication with front‑of‑house and service staff regarding menu specials, 86'd items, and special guest requests. Adhere to and enforce all local, state, and federal food safety and sanitation codes (e.g., ServeSafe guidelines). Monitor food temperatures, proper food storage, and waste management. Qualifications Excellent communication and interpersonal skills for interacting with guests and other team members. Understanding and compliance with kitchen sanitation, safety and equipment usage, and food storage. Prior relatable experience. Compensation $19 - $22 hourly #J-18808-Ljbffr Doubletree Houston Airport