Kitchen Supervisor: Lead Culinary Team & Quality

Highgate; Miami (FL); On-site; USD 25,000 - 36,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Life insurance

Disability insurance

401(k) Retirement Plan with employer"s

Paid holidays

Paid vacation

Paid sick leave

Tuition reimbursement

Jury duty / personal leave

Job summary

Highgate Hotels in Miami is seeking a Kitchen Supervisor to oversee back-of-house food production and support the Executive Chef in delivering high-quality meals. You will organize kitchen processes, ensure safety and profitability, and train staff to operate efficiently.

You will supervise cooks and kitchen staff, monitor inventory, uphold sanitation standards, and assist with cost control while thriving in a fast-paced hospitality environment.

Qualifications

• High school or equivalent education is required.
• Strong leadership and supervisory capabilities in a kitchen setting.
• Experience with various cooking methods and ingredients.
• Ability to train and coach kitchen staff to meet quality standards.

Responsibilities

• Coordinate and supervise cook and kitchen staff activities.
• Monitor stock of food and supplies; assist with inventory management.
• Ensure quality and presentation of prepared food.
• Maintain sanitation, safety, and regulatory compliance.
• Coach and train new hires; manage workforce hours as needed.
• Support cost-control efforts and proper food storage procedures.

Skills

Leadership skills

Multitask

Prioritize under pressure

Food preparation knowledge

Hospitality equipment knowledge

Attention to detail

Open availability

Education

High school diploma or equivalent

Job description

Highgate Hotels in Miami is seeking a Kitchen Supervisor to oversee back-of-house food production and support the Executive Chef in delivering high-quality meals. You will organize kitchen processes, ensure safety and profitability, and train staff to operate efficiently.

You will supervise cooks and kitchen staff, monitor inventory, uphold sanitation standards, and assist with cost control while thriving in a fast-paced hospitality environment.