Kitchen Supervisor

Description

The Kitchen Supervisor is responsible for supporting the daily operations of their assigned outlet while providing strong leadership, maintaining food quality and safety standards, and ensuring an exceptional dining experience for our guests. This position works closely with the Executive Chef and culinary leadership team to supervise kitchen associates, coordinate service, maintain cleanliness and organization, and ensure food is prepared and served according to Murrieta Hot Springs Resort standards. The Kitchen Supervisor serves as a hands-on leader and is expected to actively participate in kitchen operations while coaching and supporting culinary associates.

Requirements

Kitchen Operations

• Supervise daily kitchen operations and ensure smooth service during assigned shifts.
• Lead by example and remain actively engaged in kitchen production and service.
• Ensure food is prepared, portioned, presented, and served according to established recipes and quality standards.
• Monitor ticket times, food quality, portion control, and proper presentation.
• Coordinate kitchen activities with Front of House and other Food & Beverage departments.
• Assist with opening and closing procedures.
• Ensure proper setup, organization, and stocking of kitchen stations.
• Monitor equipment and report maintenance or safety concerns promptly.
• Assist with special events, banquets, promotions, and high-volume service periods as needed.

Team Leadership

• Supervise, coach, and support culinary associates during assigned shifts.
• Assign stations and responsibilities based on business needs and associate capabilities.
• Provide direction and feedback to associates in a professional and respectful manner.
• Assist with training new culinary team members on recipes, procedures, equipment, safety, and service expectations. 
• Monitor attendance, punctuality, grooming, uniform standards, and workplace conduct.
• Recognize strong performance and address performance concerns appropriately with management.
• Promote teamwork, communication, accountability, and a positive work environment.

Food Safety & Sanitation

• Maintain compliance with all applicable food safety and sanitation requirements.
• Ensure proper food handling, storage, labeling, dating, and temperature control.
• Monitor refrigerator, freezer, hot-holding, and other required temperatures.
• Ensure proper FIFO (First In, First Out) practices are followed.
• Maintain clean and sanitary workstations, equipment, floors, storage areas, and food preparation areas.
• Ensure associates follow proper handwashing and personal hygiene practices.
• Complete required sanitation and safety checklists accurately.
• Report food safety, sanitation, pest, equipment, or safety concerns to management immediately.
• Maintain current Food Handler certification and ensure required certifications are maintained by applicable associates.

Inventory & Cost Control

• Monitor product levels and communicate replenishment needs to culinary leadership.
• Assist with receiving, storing, and rotating food and supply deliveries.
• Help minimize food waste through proper preparation, storage, portioning, and production planning.
• Monitor product usage and assist with inventory counts as assigned.
• Follow established purchasing, receiving, and storage procedures.
• Maintain proper organization of dry storage, refrigeration, and freezer areas.

Guest Service

• Support the delivery of a high-quality guest dining experience.
• Respond professionally to guest concerns and communicate issues to management when appropriate.
• Work with the Front of House team to resolve service issues efficiently.
• Maintain a professional, welcoming, and hospitality-focused attitude at all times.
• Understand Murrieta Hot Springs Resort menu items and be able to communicate ingredients, preparation methods, and potential allergens when appropriate.

Safety & Compliance

• Follow all Resort policies, procedures, and standards.
• Promote a safe working environment and ensure associates follow required safety procedures.
• Properly use knives, cooking equipment, chemicals, and other kitchen equipment.
• Report workplace injuries, accidents, hazards, and unsafe conditions immediately.
• Participate in required safety and training programs.
• Ensure appropriate Personal Protective Equipment (PPE) is used when required.

LEADERSHIP EXPECTATIONS

• Lead by example and maintain professionalism during high-volume and stressful service periods.
• Communicate clearly and respectfully with associates and leadership.
• Hold team members accountable to established standards.
• Coach associates to improve performance and develop culinary skills.
• Maintain confidentiality regarding associate and business matters.
• Support a culture of respect, inclusion, teamwork, and hospitality.
• Demonstrate flexibility and willingness to assist wherever needed to support the operation.

QUALIFICATIONS

Required:

• Previous experience in a professional kitchen or culinary environment.
• Previous supervisory or lead experience preferred.
• Knowledge of food preparation, kitchen operations, sanitation, and food safety.
• Ability to work effectively in a fast-paced, high-volume environment.
• Strong communication and organizational skills.
• Ability to work independently and as part of a team.
• Ability to follow recipes, production sheets, and established procedures.
• Food Handler certification as required by applicable law.

Preferred:

• Hospitality, hotel, resort, restaurant, or high-volume culinary experience.
• Culinary education or equivalent professional experience.
• Experience with inventory, food cost control, and kitchen scheduling.

PHYSICAL REQUIREMENTS

• Stand and walk for extended periods throughout the shift.
• Frequently bend, stoop, reach, push, pull, and lift.
• Safely lift and carry food products, equipment, and supplies weighing up to approximately 50 pounds.
• Work in hot, cold, wet, and fast-paced kitchen environments.
• Operate kitchen equipment safely and effectively.
• Maintain the physical stamina necessary to perform duties throughout the scheduled shift.
• Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of the position.

AVAILABILITY

This position requires a flexible schedule based on business needs. The Kitchen Supervisor may be scheduled for mornings, evenings, weekends, holidays, and special events. Due to the nature of hospitality operations, flexibility in scheduling and the ability to work during high-volume periods is required.

WORK ENVIRONMENT

The Kitchen Supervisor works primarily in a commercial kitchen and Food & Beverage environment. The position may be exposed to heat, steam, wet floors, cooking equipment, sharp objects, cleaning chemicals, and varying temperatures.

PERFORMANCE STANDARDS

• Consistent food quality and presentation.
• Compliance with food safety and sanitation standards.
• Effective leadership and communication.
• Timely and efficient kitchen service.
• Proper inventory and product handling.
• Clean, organized, and safe work areas.
• Professional guest and associate interactions.
• Consistent adherence to Resort policies and procedures

Associate Benefits:

• 401(k) Retirement Plan
• 401(K) Matching
• Comprehensive Medical, Dental, and Vision Insurance
• Employee Assistance Program
• Flexible Spending Account
• Life Insurance Coverage
• Paid Time Off & Floating Holidays
• Paid Sick Leave

Associate Perks:

• Associate Discounts on Dining, Retail & Services
• Complimentary Gym Access
• Discounted Resort Stays
• Exclusive Soaking Privileges

This job description is not an exhaustive list of all job functions that are required of an employee in this position. Therefore, other duties may be asked of an employee in this position from time to time.

Employment is contingent upon successful completion of a background check and verification of work authorization, in compliance with applicable federal and California law. 

$23-$25 Hourly DOE 

Full-Time