Lead Culinary Supervisor - High-Volume Dining & Events

Ithaka Hospitality Partners, LLC; Montgomery (AL); On-site; USD 42,000 - 60,000; Full time

Job summary

Ithaka Hospitality Partners, LLC is seeking a Kitchen Supervisor to lead culinary production across breakfast, lunch, dinner, and events at Elevation Convening Center & Hotel, including AYA Soulful Dining. You will supervise shifts, ensure recipes and plating standards, manage inventory, and uphold food safety while supporting a high-volume operation in a signature dining concept.

The role requires leadership, strong communication, and hands-on kitchen oversight to deliver exceptional guest

Qualifications

• High school diploma, GED, or equivalent vocational training required.
• Culinary degree or recognized culinary training preferred.
• Five years of professional culinary experience preferred.
• Previous kitchen leadership or supervisory experience required.
• High-volume restaurant, hotel, banquet, or catering experience preferred.
• Current ServSafe certification required; additional certifications may be required by the company.

Responsibilities

• Direct and monitor kitchen employees assigned to the shift.
• Assign stations and production duties based on business needs and skill level.
• Provide clear direction, training, coaching, follow-up, and correction when standards are not met.
• Monitor attendance, punctuality, productivity, conduct, uniform standards, and compliance with kitchen policies.
• Document and promptly report call-offs, tardiness, early departures, policy violations, performance concerns, and employee incidents.
• Maintain a professional, respectful, safe, and productive work environment; elevate serious or repeated concerns to management.
• Plan, prepare, set up, and provide quality service during all AYA meal periods.
• Oversee the flow of production for breakfast, lunch, dinner, brunch, approved specials, and special events.
• Review projected covers, reservations, large parties, approved menus, events, and business levels before assigning production.
• Prepare and distribute daily prep lists based on business needs and established par levels.
• Monitor all mise en place to ensure preparation is accurate, labeled, dated, rotated, and ready before service.
• Ensure employees follow approved recipes and plating guides to exact specifications.
• Confirm each kitchen station is fully stocked, organized, and ready before service.
• Work any kitchen station when needed and support employees when production falls behind.
• Taste and inspect food for flavor, freshness, temperature, portion, appearance, and consistency.
• Prevent unauthorized recipe changes, substitutions, menu changes, or specials.
• Ensure food that does not meet AYA quality or safety standards is corrected or remade before service.
• Assist with other hotel culinary production or plate-ups when directed by culinary leadership.
• Oversee preparation and execution of menus and specials approved by the Kitchen Manager or Executive Chef.
• Confirm the kitchen has the ingredients, recipes, plating guides, equipment, prep, and staffing needed for approved items.
• Immediately report shortages or operational concerns that may affect an approved menu item.
• Ensure employees do not create, change, substitute, or offer menu items without management approval.
• Communicate approved specials, unavailable items, and authorized changes to appropriate Heart of House and Front of House leaders.
• Conduct accurate physical inventory checks during every assigned shift.
• Inspect all storage and production areas, including the walk-in cooler, freezer, dry storage, prep coolers, line stations, chemical storage, and additional storage locations.
• Compare quantities on hand with approved par levels and anticipated business needs.
• Consider reservations, scheduled events, projected covers, approved menus, pending orders, and expected deliveries when identifying ordering needs.
• Record all low-stock and needed products on the designated order board, inventory sheet, or approved tracking system before products are depleted.
• Never estimate inventory or mark an item complete without physically verifying the quantity on hand.
• Check product condition, labels, preparation dates, expiration dates, and FIFO rotation.
• Account for expired, damaged, spoiled, missing, or otherwise unusable products and record waste or product loss.
• Review pending orders and expected deliveries to help prevent duplicate or unnecessary purchases.
• Immediately notify the Kitchen Manager of critical shortages, unusual usage, missing inventory, delivery issues, or products needed for the next shift.
• Receive and inspect deliveries when assigned, confirming quantities, temperatures, quality, condition, and invoice accuracy; store products promptly and correctly.
• Sign required inventory documentation only after all required areas and products have been physically inspected.

Skills

Supervise culinary production

Multi-station supervision

Communication skills

Recipes, prep, plating standards

Inventory & ordering understanding

Food safety knowledge

Problem solving

Education

High school diploma or equivalent

Culinary degree or training

Five years culinary experience

Leadership experience

High-volume restaurant/hotel/catering experience

ServSafe certification

Job description

Ithaka Hospitality Partners, LLC is seeking a Kitchen Supervisor to lead culinary production across breakfast, lunch, dinner, and events at Elevation Convening Center & Hotel, including AYA Soulful Dining. You will supervise shifts, ensure recipes and plating standards, manage inventory, and uphold food safety while supporting a high-volume operation in a signature dining concept.

The role requires leadership, strong communication, and hands-on kitchen oversight to deliver exceptional guest