Kitchen Supervisor & Cook Training Leader

Westmont Hospitality; Boston (MA); On-site; USD 55,000 - 75,000; Full time

Job summary

Westmont Hospitality is seeking a Kitchen Supervisor to oversee front line, banquet, and pantry cooks. The role includes training staff, enforcing sanitation standards, and ensuring recipes are followed accurately and efficiently to deliver consistent menu quality.

The position requires 1–2 years of supervisory kitchen experience, strong knowledge of broiler and sauté cooking, and the ability to manage production lists and line setups across demanding hotel operations.

Qualifications

• Hold a current Food Handler Card.
• 1–2 years required in a supervisory role in a kitchen environment.
• Basic knowledge of food/beverage preparations, service standards, guest relations and etiquette.
• Good working knowledge of broiler cooking.
• Good working knowledge of sauté cooking.
• Good working knowledge of sanitation standards.
• Knowledge of operating all kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles, etc.).
• Basic mathematical skills to understand recipes and portions.
• Basic English for inquiries and simple instructions.
• Ability to understand and apply product labeling instructions.
• Ability to operate beverage equipment.

Responsibilities

• Supervise cooks and pantry staff ensuring adherence to recipes and use records.
• Monitor line setup for efficiency during meal periods.
• Enforce kitchen cleanliness and 'clean as you go' policy.
• Cross-train staff and train new employees on the service line.
• Assist Chef in maintaining quality and appearance on the front line.
• Prepare daily production lists and assist in scheduling/ordering.
• Read and apply recipes with proper portion control.
• Prepare broiled and sautéed items per standard recipes and guest checks.

Skills

Food Handler Card

Supervisory kitchen experience

Menu & recipe knowledge

Broiler cooking

Sauté cooking

Sanitation standards

Kitchen equipment operation

Mathematical skills for recipes

Basic English communication

Product labeling comprehension

Beverage equipment operation

Job description

Westmont Hospitality is seeking a Kitchen Supervisor to oversee front line, banquet, and pantry cooks. The role includes training staff, enforcing sanitation standards, and ensuring recipes are followed accurately and efficiently to deliver consistent menu quality.

The position requires 1–2 years of supervisory kitchen experience, strong knowledge of broiler and sauté cooking, and the ability to manage production lists and line setups across demanding hotel operations.