Essential Duties:

• Lead and coordinate the kitchen line during assigned shifts, including assigning stations and directing line cooks during service.
• Prepare, cook, and plate menu items according to recipes, quality standards, portion specifications, and presentation guidelines.
• Maintain consistent food quality, portion sizes, presentation, and ticket times throughout service.
• Set up, stock, and conduct line checks before service and properly break down and clean the line afterward.
• Monitor food temperatures, holding times, freshness, product rotation, labeling/date procedures, and proper storage.
• Follow and enforce all food safety, sanitation, workplace safety, and kitchen procedures.
• Coach, train, and support line cooks on recipes, techniques, station responsibilities, and kitchen procedures.
• Communicate with the chef and front-of-house team regarding ticket times, menu changes, product availability, and service concerns.
• Monitor product levels, assist with inventory and receiving as needed, and communicate prep, ordering, or ingredient needs to the chef.
• Minimize food waste through proper preparation, portioning, storage, product rotation, and inventory practices.
• Maintain a clean, organized, safe, and properly stocked workstation and ensure team members maintain their assigned areas.
• Assist with prep, specials, menu changes, recipe testing, and other kitchen duties as directed.
• Assist the executive chef with banquets and special events as needed.
• Assist with opening, closing, and shift-change procedures to ensure the kitchen is properly prepared for the next service.
• Help maintain a positive, professional, team-oriented kitchen environment and address performance or operational concerns with the chef or management.
• Serve as a point of contact for the kitchen team when on duty

What’s in it for you…

• Insurance enrollment available from DAY 1!
• Paid time off available from DAY 1!
• Holiday pay available from DAY 1!
• 401(k) enrollment after 30 days!
• Hotel and travel discounts at worldwide destinations!
• Professional development and promotion opportunities!

The impact you’ll make…

The Kitchen Supervisor will oversee kitchen operations, create an innovative menu, and prepare or coordinate the preparation of food ordered by patrons.

What you’ll be doing…

• Oversees the operations of the kitchen and back-of-house, ensuring that food is prepared safely, efficiently, and according to specifications or request.
• Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards.
• Creates and modifies the restaurant’s menu based on food trends, food costs, patron requests, and seasonal availability.
• Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste.
• Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed.
• Maintains kitchen budget.
• Sets prices for food items on the menu.
• Collaborates with specialty chefs on menu items—for example, works with pastry chefs to design an innovative, appealing, and complementary dessert menu.
• Performs other related duties as assigned.

Supervisory Responsibilities:

• Trains and/or oversees training of kitchen staff.
• Schedules kitchen staff, assigning roles based on experience and skills.
• Supervises work product from kitchen and back-of-house staff.  
• Conducts performance evaluations that are timely and constructive.  
• Handles discipline and termination of employees as needed and in accordance with restaurant policy.

You should be able to…

• Stand and preparing and cooking food for prolonged periods of time
• Lift up to 25 pounds at times. 
• Work in a kitchen environment that may involve exposure to extreme heat or cold.

Requirements…

• Relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled professional cook.
• At least two years of culinary managerial experience required.
• Hotel experience preferred.

About First Hospitality…

Founded in 1985 and based in Chicago, First Hospitality is a forward-thinking hotel development, investment, and management company.  First Hospitality’s strategic vision is to create value for all through excellence and an openness to doing things differently.

First Hospitality seeks to attract and retain a high-performing and diverse workforce in which employee’s differences are respected and valued to better meet the varying needs of the customers we serve.  FH fosters an inclusive work environment that promotes collaboration, flexibility, and fairness.  Equal Opportunity Employer.