Cabana Supervisor

ADP, Inc.; Vero Beach (FL); On-site; USD 25,000 - 27,000; Full time

Benefits offered by this job

Low-cost housing

Job summary

ADP, Inc. in Vero Beach, FL seeks a Cabana Supervisor to lead BOH operations under the Executive Chef from late October 2025 through April 2026.

Responsibilities include supervising kitchen staff, assisting with food production, recipe development, and ensuring safety, sanitation, quality and cost controls. Candidates should have at least one year of Sous Chef and supervisory experience; availability for weekends/holidays; ability to manage inventories, participate in menu development, and train

Qualifications

• Must demonstrate leadership in a kitchen or BOH environment.
• Strong understanding of food production processes and recipes.
• Knowledge of sanitation and safety procedures in a kitchen.

Responsibilities

• Supervise daily preparation of soups, sauces and specials as per recipes.
• Perform quality checks on all dishes prior to service.
• Assist with inventories, pricing, and cost controls for food production.
• Develop new recipes and ensure production pars are met.

Skills

Team leadership

Food production

Quality control

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Salary Range: $25.00 To $27.00 Annually

JOB DESCRIPTION

POSITION TITLE: CABANA SUPERVISOR

DEPARTMENT: CULINARY

REPORTS TO: EXECUTIVE CHEF

This position will be from late October 2025 through April 2026 with low-cost housing availability.

SUMMARY/OBJECTIVE

The Cabana Supervisor is a team leader of the BOH operations assisting the Executive Chef in supervision of food production. Supervise personnel, assist with food production, recipe development, tasks as needed, and assure that quality and cost standards are consistently attained. Places safety and sanitation procedures as a top priority.

ESSENTIAL FUNCTIONS –

• Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and "specials" to ensure that methods of cooking, garnishing and portion sizes are as prescribed by standardized recipes
• Must perform daily quality checks by tasting and visually inspecting all prepared foods for quality and consistency prior to each service period
• Upholds grooming and uniform policies with all BOH team members
• Assists with monthly inventories, pricing, cost controls, requisitioning and issuing for food production
• Works with Executive Chef on correct production pars to ensure the freshest goods are being offered to our members
• Assumes responsibility of the kitchen in the absence of the Executive Chef
• Supervises and trains employees about sanitation, safety, and production pars
• Helps develop new recipes for menu items
• Ensures recipe books are up to date in the station books
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability
• Makes recommendations for maintenance, repair, and upkeep of the kitchen and its equipment
• Prepares reports and schedules, costs menus, and performs other administrative duties as assigned
• Works any station as assigned
• Assists in the development of training and the provision of professional development opportunities for all kitchen staff
• Performs ongoing food training in forms of tastings and verbal of specials, current menu, and new menu items for dining service personnel during daily line-ups
• Assists in maintaining security of kitchen including equipment, food, and supply inventories
• Assists in food procurement, delivery, storage, and issuing food items
• Keeps team motivated to have clean and organized coolers, freezers, and dry storage
• Reports all member/guest complaints and assists in resolution
• Discusses future goals, operational improvements, and personnel management with Executive Chef
• May require adjusted work schedules to meet deadlines inclusive of weekends and holidays
• Regular attendance and timeliness are required

COMPETENCIES

• Communication, Leadership and supervisory skills
• Working knowledge of the hazards and safety precautions of the profession
• Ability to maintain cooperative working relationships with other employees
• Ability to work in a fast-paced restaurant atmosphere
• Professional and positive attitude is a must

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions for this job. While performing the duties of this job, the employee is regularly required to talk and hear. This position requires long periods of standing, walking, bending, kneeling, stooping, and crouching. Frequently exposed to noise, heat, and cold. Must have the ability to move heavy objects. Must frequently lift and/or move items over 50 pounds. Must be physically present.

OTHER DUTIES

Please note that this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Essential and marginal job functions are subject to modification with or without notice. This job description will be reviewed periodically as duties and responsibilities change with business necessity.

EXPERIENCE

One-year experience as a Sous Chef in a hospitality setting.

One-year experience in a supervisory position.