Senior Line Cook & Kitchen Supervisor

Avion Hospitality; Saint Petersburg (FL); On-site; USD 42,000 - 54,000; Full time

Job summary

Avion Hospitality seeks a Cook II to supervise and assist in preparing all food items across Restaurant, Cafe, Room Service, Employee Cafeteria, and Banquets to deliver an appealing product. Must have strong supervisory skills and culinary knowledge to maintain high culinary standards.

Responsibilities include leading kitchen line during service, ensuring timely banquet prep, and enforcing sanitation policies while training staff and adhering to brand recipes.

Qualifications

• 5+ years progressive kitchen experience or culinary degree with 1 year in hotel/related field.
• Food handlers certification per state; hotel will provide if needed.
• Ability to convey information clearly and work under pressure.
• Must maintain composure and handle problems in a fast-paced kitchen.

Responsibilities

• Supervise and assist in the preparation of all food items for the restaurant, cafe, room service, employee cafeteria, and banquets.
• Assist and supervise on kitchen line during operating hours to maintain high standards of efficiency and quality.
• Supervise banquet food preparation following Banquet Event Orders and coordinate with Banquet Manager for timing.
• Maintain sanitation and cleaning schedules; ensure storage areas are neat and organized.
• Train staff in operation and maintenance of kitchen equipment and ensure compliance with recipes.

Skills

Supervisory experience

Culinary knowledge

Stress management

Initiative

Communication

Financial literacy

Education

Culinary degree

Job description

Avion Hospitality seeks a Cook II to supervise and assist in preparing all food items across Restaurant, Cafe, Room Service, Employee Cafeteria, and Banquets to deliver an appealing product. Must have strong supervisory skills and culinary knowledge to maintain high culinary standards.

Responsibilities include leading kitchen line during service, ensuring timely banquet prep, and enforcing sanitation policies while training staff and adhering to brand recipes.