Kitchen Supervisor

Hotel Leveque; St. Louis (MO); On-site; USD 42,000 - 60,000; Full time

Benefits offered by this job

Insurance enrollment from day 1

Paid time off from day 1

Holiday pay from day 1

Hotel and travel discounts

Professional development opportunities

Job summary

First Hospitality is seeking a Kitchen Supervisor for Hotel Leveque to oversee kitchen operations and coordinate food preparation for patrons. You will drive menu innovation and ensure meals align with quality and safety standards across the venue.

The role requires at least two years of culinary managerial experience; hotel experience is preferred. You will manage inventory, pricing, and collaboration with pastry chefs to craft desserts that complement the menu.

Qualifications

• Minimum of two years of culinary managerial experience.
• Hotel experience is preferred.
• Demonstrated training or degree/certification in culinary arts.

Responsibilities

• Oversees kitchen/back-of-house operations, ensuring food is prepared safely, efficiently, and to specification.
• Ensures health, safety, and hygiene codes and standards are followed in the kitchen.
• Creates and updates the menu based on trends, costs, patron requests, and seasonality.
• Oversees stocking, ordering, and purchasing of ingredients to minimize waste.
• Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed.
• Manages and monitors the kitchen budget.
• Sets prices for menu items and collaborates with chefs on dessert design.
• Works with pastry chefs to design an innovative, appealing dessert menu.
• Performs other related duties as assigned.

Skills

Culinary managerial experience

Hotel experience

Menu planning

Food safety standards

Budgeting

Staff training

Education

Degree or certificate in culinary arts

Job description

• Insurance enrollment available from DAY 1!
• Paid time off available from DAY 1!
• Holiday pay available from DAY 1!
• Hotel and travel discounts at worldwide destinations!
• Professional development and promotion opportunities!

The impact you’ll make…

The Kitchen Supervisor will oversee kitchen operations, create an innovative menu, and prepare or coordinate the preparation of food ordered by patrons.

What you’ll be doing…

• Oversees the operations of the kitchen and back-of-house, ensuring that food is prepared safely, efficiently, and according to specifications or request.
• Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards.
• Creates and modifies the restaurant’s menu based on food trends, food costs, patron requests, and seasonal availability.
• Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste.
• Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed.
• Maintains kitchen budget.
• Sets prices for food items on the menu.
• Collaborates with specialty chefs on menu items—for example, works with pastry chefs to design an innovative, appealing, and complementary dessert menu.
• Performs other related duties as assigned.

Supervisory Responsibilities:

• Trains and/or oversees training of kitchen staff.
• Schedules kitchen staff, assigning roles based on experience and skills.
• Supervises work product from kitchen and back-of-house staff.
• Conducts performance evaluations that are timely and constructive.
• Handles discipline and termination of employees as needed and in accordance with restaurant policy.

You should be able to…

• Stand and preparing and cooking food for prolonged periods of time
• Lift up to 25 pounds at times.
• Work in a kitchen environment that may involve exposure to extreme heat or cold.
• Relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled professional cook.
• At least two years of culinary managerial experience required.
• Hotel experience preferred.

About First Hospitality…

Founded in 1985 and based in Chicago, First Hospitality is a forward-thinking hotel development, investment, and management company. First Hospitality’s strategic vision is to create value for all through excellence and an openness to doing things differently.

First Hospitality seeks to attract and retain a high-performing and diverse workforce in which employee’s differences are respected and valued to better meet the varying needs of the customers we serve. FH fosters an inclusive work environment that promotes collaboration, flexibility, and fairness. Equal Opportunity Employer.

Free Parking, Benefit package, and Great Place TO Work Environment.