Lead Kitchen Supervisor: Menu Innovation & Safety

Ascent Hospitality; Birmingham (AL); On-site; USD 36,000 - 60,000; Full time

Benefits offered by this job

Competitive Salary

Health, Dental, Vision, Life Insurance

401k with employer MATCH

Paid PTO

Uniforms Provided

Team Member Hotel Discount Program

Job summary

Ascent Hospitality is seeking a Lead Cook to oversee daily kitchen operations, including food prep, cooking, and cleaning. The ideal candidate will have supervisory experience, strong knowledge of food safety, and leadership skills to motivate the team.

The role requires managing kitchen staff, maintaining high standards, and developing new menu items in a fast-paced environment. Evening, weekend, and holiday availability is expected.

Qualifications

• High school diploma or equivalent; culinary arts or hospitality management education preferred.
• 2+ years of supervisory kitchen experience or higher.
• Strong knowledge of food safety and sanitation practices.
• Excellent communication and leadership skills.
• Ability to work in a fast-paced environment.
• Flexibility to work evenings, weekends, and holidays.

Responsibilities

• Supervise kitchen staff, including cooks, prep cooks, and dishwashers.
• Ensure that all food is prepared and cooked to the highest standards.
• Maintain a clean and organized kitchen.
• Monitor inventory levels and order supplies as needed.
• Train new kitchen staff on food safety and sanitation practices.
• Develop and implement new menu items.
• Ensure that all kitchen equipment is properly maintained and serviced.
• Adhere to all health and safety regulations.

Skills

Communication

Leadership

Fast-paced environment

Evenings weekends holidays

Education

High school diploma

Culinary education preferred

Job description

Ascent Hospitality is seeking a Lead Cook to oversee daily kitchen operations, including food prep, cooking, and cleaning. The ideal candidate will have supervisory experience, strong knowledge of food safety, and leadership skills to motivate the team.

The role requires managing kitchen staff, maintaining high standards, and developing new menu items in a fast-paced environment. Evening, weekend, and holiday availability is expected.