Kitchen Supervisor - Lead Culinary Ops & Team

DoubleTree by Hilton Miami Airport Convention Center; Miami (FL); On-site; USD 40,000 - 56,000; Full time

Benefits offered by this job

Medical, Dental, Vision

401k plan

Hilton travel benefits

Free lunch

Parking

Job summary

The DoubleTree by Hilton Miami Airport Convention Center is seeking an experienced Kitchen Supervisor to join our team. This on-site role reports to the Executive Sous Chef and leads daily kitchen operations, driving quality, cost controls and staff performance.

We value hard-working, flexible leaders who can manage inventory, train staff, and ensure compliance with health regulations while delivering guest-centric service.

Qualifications

• Bachelor’s degree in restaurant management or culinary school certification preferred.
• Minimum of 3 years in a similar role in a fast-paced environment.
• Ability to work well under stress and meet deadlines.
• Strong communication and organizational skills are essential.
• Proficient with Windows, spreadsheets and word processing.
• Knowledge of food handling regulations and liquor laws.

Responsibilities

• Assist the chef with all kitchen operations and day-to-day activities.
• Provide direction to kitchen staff and ensure proper execution of duties.
• Monitor compliance with health and fire regulations.
• Control food quality, costs and inventory; manage production sheets.
• Participate in hiring, training and performance reviews.
• Stand for the full shift and lift up to 50 lbs as needed.

Skills

Excellent communication

Organizational skills

Problem solving

Multitasking

Team leadership

Conflict management

Stress tolerance

Windows proficiency

Education

Bachelor's degree in restaurant management

Culinary school certification

Tools

Windows

Spreadsheets

Word processing

Job description

The DoubleTree by Hilton Miami Airport Convention Center is seeking an experienced Kitchen Supervisor to join our team. This on-site role reports to the Executive Sous Chef and leads daily kitchen operations, driving quality, cost controls and staff performance.

We value hard-working, flexible leaders who can manage inventory, train staff, and ensure compliance with health regulations while delivering guest-centric service.