Kitchen Supervisor — Flexible Schedule & Growth Path

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

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.