Lead Sous Chef — Elevate Kitchen Excellence

Remington Hospitality; Riverside (CA); On-site; USD 55,000 - 75,000; Full time

Job summary

Remington Hospitality is seeking a Kitchen Supervisor to lead and train kitchen staff, ensuring quality food for restaurants and banquets while managing timing, portions, and sanitation. You will enforce stock rotation, food handling guidelines, and opening/closing procedures for kitchen stations.

The role requires strong communication, a high work ethic, and the ability to work under pressure in a hotel environment.

Qualifications

• Experience guiding and training kitchen staff.
• Strong communication, written and verbal.
• High work ethic and self-initiative.
• Proficient with Microsoft Office Suite.
• Regular attendance per guidelines.
• Willing to vary schedules to meet business needs.
• Ability to perform basic computations.

Responsibilities

• Supervise, guide, and train kitchen associates to ensure quality food.
• Oversee production for restaurants and banquets with focus on timing, portions, quality and sanitation.
• Enforce storage, rotation, production, portions, quality, and appearance standards; follow food handling guidelines.
• Ensure opening/closing procedures for Station Cooks I-III are completed.
• Expedite food from front line during meal periods.
• Maintain inventory of supplies for staff.
• Participate in monthly food and beverage inventory.
• Monitor portion control, pricing accuracy, and accurate check-out.
• Assist in menu and recipe creation with Executive Chef.
• Assist in overall hotel operations as needed.

Skills

Kitchen leadership

Communication skills

Work ethic

Microsoft Office

Attendance

Schedule flexibility

Basic computation

Attention to detail

Stress management

Staff confidentiality

Tools

Microsoft Office

Job description

Remington Hospitality is seeking a Kitchen Supervisor to lead and train kitchen staff, ensuring quality food for restaurants and banquets while managing timing, portions, and sanitation. You will enforce stock rotation, food handling guidelines, and opening/closing procedures for kitchen stations.

The role requires strong communication, a high work ethic, and the ability to work under pressure in a hotel environment.