Kitchen Supervisor: Lead Production & Team

Crescent Hotels & Resorts; Burbank (AL); On-site; USD 36,000 - 48,000; Full time

Job summary

Crescent Hotels & Resorts is seeking a Kitchen Supervisor to organize and supervise the kitchen's set-up and daily production to ensure quality and efficiency in line with standardized recipes.

Reporting to the Executive Chef, you will train staff, manage production flow, maintain cleanliness, and ensure safety and consistency across breakfast, lunch, and dinner services. This role requires strong English communication, supervisory ability, and hands-on cooking equipment skills.

Qualifications

• Must communicate in English.
• Self-starting personality with an even disposition.
• Maintain a professional appearance and manner at all times.
• Able to coach, train and discipline staff as needed.
• Ability to operate all types of kitchen equipment.
• Finger/hand dexterity to operate food machinery.
• Ability to grasp, lift and carry up to 100 lbs on a continuous schedule.

Responsibilities

• Assign and direct the work and train kitchen associates to maximize productivity and minimize waste.
• Inspect daily use records with the Executive Chef or Sous Chef to ensure estimates are followed.
• Pull all food needed for daily production from the walk-in box and utilize leftovers.
• Communicate directions to staff clearly, both verbally and in writing.
• Attend associates meetings and promote effective communication between kitchen areas.
• Maintain and supervise good housekeeping, enforce clean-as-you-go policy.
• Inspect all work stations and ensure proper setup for meals.
• Prepare daily production charts.
• Be available to work on a regular basis and comply with attendance rules.
• Perform other duties as assigned by supervision.

Skills

English communication

Team player

Professional appearance

Self-motivated

Supervisory skills

Equipment operation

Dexterity

Heavy lifting

Job description

Crescent Hotels & Resorts is seeking a Kitchen Supervisor to organize and supervise the kitchen's set-up and daily production to ensure quality and efficiency in line with standardized recipes.

Reporting to the Executive Chef, you will train staff, manage production flow, maintain cleanliness, and ensure safety and consistency across breakfast, lunch, and dinner services. This role requires strong English communication, supervisory ability, and hands-on cooking equipment skills.