Kitchen Supervisor

HVMG - Hospitality Ventures Management Group; Saint Augustine (FL); On-site; USD 42,000 - 56,000; Full time

Benefits offered by this job

PayActive wage access

PTO & Holidays

Healthcare benefits

401(k) with match

Hotel & F&B discounts

Job summary

HVMG is seeking a Kitchen Supervisor to oversee daily kitchen operations at Cantina, Harvest, and banquet functions. You will lead line cooks, prep cooks, and other staff, ensuring consistency, portion control, and timely service while maintaining food safety standards.

You will train and mentor staff, assist with scheduling and inventory, and help manage waste and costs. A strong hospitality mindset and US work eligibility are required.

Qualifications

• Formal kitchen supervisory experience.
• Knowledge of recipes, portion controls, and sanitation.
• Ability to read product labels and communicate with guests.

Responsibilities

• Oversee day-to-day kitchen operations at Cantina, Harvest, and banquet functions.
• Lead and support line cooks, prep cooks, and other kitchen staff during service.
• Expo at Cantina and Harvest as needed to ensure timely and accurate food delivery.
• Assist with banquet preparation, firing, plating, and execution of special events.
• Monitor food preparation to ensure adherence to recipes, presentation standards, and portion controls.
• Ensure all food safety, sanitation, and health department regulations are followed.
• Train, coach, and mentor kitchen team members on culinary techniques, safety standards, and operational procedures.
• Assist with scheduling, staffing, and workflow coordination to ensure efficient operations.
• Monitor product quality, freshness, storage, and inventory levels.
• Assist with receiving and inspecting deliveries for quality and accuracy.
• Minimize waste and control food costs through proper handling and portioning practices.
• Address and communicate operational issues to the Sous Chef and Executive Chef as needed.
• Maintain a clean, organized, and safe work environment.

Skills

Team leadership

Food safety

Communication

Staff training

Education

Hotel/culinary education or equivalent

Job description

The Kitchen Supervisor is responsible for overseeing daily kitchen operations, ensuring food quality, safety, consistency, and efficiency across all culinary outlets. This position leads and supports kitchen team members, assists with production and service, and helps maintain high standards for guest satisfaction.

Key Responsibilities

• Supervise day-to-day kitchen operations at Cantina, Harvest, and banquet functions.
• Lead and support line cooks, prep cooks, and other kitchen staff during service.
• Expo at Cantina and Harvest as needed to ensure timely and accurate food delivery.
• Assist with banquet preparation, firing, plating, and execution of special events.
• Monitor food preparation to ensure adherence to recipes, presentation standards, and portion controls.
• Ensure all food safety, sanitation, and health department regulations are followed.
• Train, coach, and mentor kitchen team members on culinary techniques, safety standards, and operational procedures.
• Assist with scheduling, staffing, and workflow coordination to ensure efficient operations.
• Monitor product quality, freshness, storage, and inventory levels.
• Assist with receiving and inspecting deliveries for quality and accuracy.
• Minimize waste and control food costs through proper handling and portioning practices.
• Address and communicate operational issues to the Sous Chef and Executive Chef as needed.
• Maintain a clean, organized, and safe work environment.

Experience

Hotel experience is always a plus! Applicants should have:

• A combination of education and experience

Career Path

A successful Kitchen Supervisor may advance to positions such as:

• Assistant Sous Chef
• Sous Chef
• Executive Sous Chef
• Executive Chef
• Food & Beverage Manager

What You’ll Need to Succeed

• Eligible to work in the United States
• Sufficient education and/or literacy needed to identify and read product labels and to communicate with guests about job-related needs.
• Ability to sit, stand, bend, kneel, and lift as required—with or without reasonable accommodations
• Availability to work a flexible schedule, including evenings, weekends, and holidays if needed
• A warm, professional demeanor that reflects HVMG’s Culture of Excellence by showing a warm smile, friendly personality, and positive attitude.

This position may require a varied schedule, including evenings, nights, weekends, and holidays. Please share your scheduling needs.

Why Our Associates Love HVMG

• Career growth opportunities across our nationwide portfolio
• Flexible scheduling
• Access up to 40% of your earned wages before payday with PayActive
• Paid Time Off (PTO) and Paid Holidays
• Full healthcare benefits: medical, dental, and vision
• 401(k) with guaranteed 4% match and no vesting period
• Exclusive hotel and food & beverage discounts

About HVMG

Our Be Excellent culture is more than just words on a website -- we live and breathe it. As one associate said in an anonymous survey, "This is the best management company I\'ve ever worked for. They walk the talk from the corporate office to the field."

We believe that the hotel business is one of the few industries in which successful career paths can start anywhere on the org chart. You control your destiny, and, if our executives are any indication, today\'s dishwasher can be tomorrow\'s Senior Vice President.

The above job description is not an exhaustive list of all the duties and responsibilities of the position, nor should it be construed as a contract.

HVMG is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state, or local laws. This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training.