Lead Kitchen Supervisor — Culinary Team Leader

Avion Hospitality; San Antonio (TX); Sur place; USD 42 000 - 64 000; Plein temps

Avantages offerts par ce poste

Résumé du poste

Avion Hospitality is seeking a Kitchen Supervisor to oversee daily kitchen operations, ensure food quality, and maintain a safe, efficient work environment. You will lead a culinary team, manage inventories and costs, and collaborate with management on menus and events.

The role demands strong leadership, communication, and a passion for culinary excellence, with flexibility for evenings and weekends to support peak times and special events.

Qualifications

• Proven experience as a kitchen supervisor, chef, or similar role.
• Strong knowledge of food safety, sanitation and health regulations.
• Excellent leadership and team management skills.
• Ability to work under pressure and multitask.
• Good communication and interpersonal skills.
• Knowledge of inventory management and cost control.
• Flexible to work evenings and weekends.
• Culinary degree or relevant certification preferred.

Responsabilités

• Supervise and coordinate kitchen staff to ensure smooth daily operations.
• Oversee food preparation, presentation, and quality control to meet standards.
• Ensure compliance with health and safety regulations, including sanitation and food safety protocols.
• Manage inventory, order supplies, and control food costs.
• Train and mentor kitchen staff to improve skills and performance.
• Develop and implement kitchen procedures and standards.
• Collaborate with management to plan menus and events.
• Monitor kitchen equipment and facilities for maintenance and safety.

Connaissances

Kitchen supervision

Food safety

Leadership

Staff training

Communication

Inventory control

Cost control

Shift flexibility

Formation

Culinary degree or relevant certification

Description du poste

Avion Hospitality is seeking a Kitchen Supervisor to oversee daily kitchen operations, ensure food quality, and maintain a safe, efficient work environment. You will lead a culinary team, manage inventories and costs, and collaborate with management on menus and events.

The role demands strong leadership, communication, and a passion for culinary excellence, with flexibility for evenings and weekends to support peak times and special events.