Evening Kitchen Supervisor: Lead Quality & Team

The Yorktowne Hotel a Tapestry Collection by Hilton; York (York County); On-site; USD 42,000 - 54,000; Full time

Job summary

The Yorktowne Hotel, a Tapestry Collection by Hilton in York, PA, is seeking a PM Shift Kitchen Supervisor. You will direct daily back-of-house operations, oversee prep and line cooks, and ensure food quality and health code compliance under the guidance of the Executive Chef or Sous Chef.

Responsibilities include supervising shift, coordinating production, controlling portions and costs, maintaining HACCP standards, training staff, managing inventory and communicating specials and dietary

Qualifications

• 2 to 3 years of hands-on commercial kitchen experience, with prior leadership or lead-cook tenure preferred.
• Valid Food Protection Manager Certification (e.g., ServSafe).
• Culinary technique, portion and cost control, inventory tracking, and basic food-service software proficiency.

Responsibilities

• Direct daily back-of-house activities and coordinate food production during peak service.
• Inspect plating, portion sizes, and garnishes to uphold brand standards and presentation.
• Enforce HACCP guidelines, monitor temperatures, and maintain sanitation logs.
• Assist with scheduling, training, performance coaching, and shift briefings.
• Monitor stock levels, deliveries, waste, and place requisitions.
• Communicate daily specials, 86'd items, and dietary requests to F&B service staff.

Skills

Leadership

Clear communication

Problem-solving under pressure

Physical stamina

Job description

The Yorktowne Hotel, a Tapestry Collection by Hilton in York, PA, is seeking a PM Shift Kitchen Supervisor. You will direct daily back-of-house operations, oversee prep and line cooks, and ensure food quality and health code compliance under the guidance of the Executive Chef or Sous Chef.

Responsibilities include supervising shift, coordinating production, controlling portions and costs, maintaining HACCP standards, training staff, managing inventory and communicating specials and dietary