Kitchen Supervisor — Leadership, Growth & Day-1 Benefits

Hotel Leveque; Milwaukee (WI); On-site; USD 45,000 - 65,000; Full time

Benefits offered by this job

Insurance enrollment from DAY 1

Paid time off from DAY 1

Holiday pay from DAY 1

Hotel and travel discounts

Professional development and promotion

Job summary

First Hospitality is seeking a Kitchen Supervisor to oversee the kitchen operations and lead the back-of-house team. You will ensure food is prepared safely, efficiently, and to specification, while maintaining quality and presentation.

The role involves menu development, inventory control, and collaboration with chefs to create appealing dishes. The position requires strong culinary leadership, at least two years of managerial experience, and experience in hospitality.

Qualifications

• Two years of culinary managerial experience required.
• Hotel or hospitality experience preferred.
• Relevant experience or training with a degree or certificate.

Responsibilities

• Oversee kitchen operations and back-of-house to ensure safe, efficient prep and service.
• Ensure compliance with health, safety, and hygiene codes and standards.
• Develop and modify the menu based on trends, costs, and patron requests.
• Manage stocking, ordering, and purchasing of ingredients to minimize waste and spoilage.
• Maintain kitchen equipment, budget, and pricing for menu items.
• Collaborate with chefs to design dessert and other menu items.
• Train and supervise kitchen staff and conduct performance evaluations.

Skills

Culinary leadership

Team management

Food safety

Inventory control

Education

Culinary degree/certification

Job description

First Hospitality is seeking a Kitchen Supervisor to oversee the kitchen operations and lead the back-of-house team. You will ensure food is prepared safely, efficiently, and to specification, while maintaining quality and presentation.

The role involves menu development, inventory control, and collaboration with chefs to create appealing dishes. The position requires strong culinary leadership, at least two years of managerial experience, and experience in hospitality.