Hotel Café Kitchen Lead - Hands-On Supervisor

ASH People LLC; Los Angeles (CA); On-site; USD 39,000 - 44,000; Full time

Benefits offered by this job

Medical, dental, and vision insurance

401(k) employer match

Paid time off

Sick leave (California)

Ash Hotel & F&B discounts

Job summary

ASH Hotels Venice, California seeks a Kitchen Supervisor to lead the hotel cafe back of house, overseeing line cooks, prep, and dishwashers while ensuring cost controls and food safety. This role blends hands-on cooking with kitchen supervision to maintain quality and consistency across services.

The candidate should manage food costs, inventories, scheduling, and training, thriving in a fast-paced, guest-focused environment on the Venice Beach boardwalk.

Qualifications

• 3+ years of back of house / culinary experience, with at least 1 year in a lead or supervisory capacity.
• Experience across multiple stations and dayparts (breakfast through dinner).
• Strong knife skills and knowledge of classic culinary techniques.
• Understanding of food cost controls, portioning, and inventory management.
• Experience with recipe costing and basic reporting.
• Food Handler certification required; ServSafe Manager certification preferred or able to obtain.

Responsibilities

• Supervise daily back of house operations across all meal periods, ensuring food is prepared to standards.
• Train, schedule, and supervise line cooks, prep cooks, and dishwashers.
• Ensure staff maintain Food Handler certifications and follow food safety protocols.
• Assist with menu development, recipe standardization, and daily/seasonal specials.
• Monitor food cost, portioning, and waste; track variances against budget.

Skills

Kitchen supervision

Food cost control

Team leadership

Food safety

Job description

ASH Hotels Venice, California seeks a Kitchen Supervisor to lead the hotel cafe back of house, overseeing line cooks, prep, and dishwashers while ensuring cost controls and food safety. This role blends hands-on cooking with kitchen supervision to maintain quality and consistency across services.

The candidate should manage food costs, inventories, scheduling, and training, thriving in a fast-paced, guest-focused environment on the Venice Beach boardwalk.