Supervisor - Kitchen

Battery Wharf Hotel; Boston (MA); On-site; USD 45,000 - 65,000; Full time

Job summary

Battery Wharf Hotel is seeking a supervisory kitchen professional to lead banquet, pantry, and line cooks, ensuring high standards of food quality and sanitation across all service areas. The role includes training responsibilities and supporting the Chef to uphold presentation and consistency on the front line.

The position requires 1–2 years of supervisory kitchen experience, a valid Food Handler Card, and strong knowledge of recipe execution, portion control, and sanitation standards.

Qualifications

• Must hold a current Food Handler Card.
• 1–2 years of supervisory kitchen experience.
• Basic knowledge of food/beverage preparations, service standards, and etiquette.
• Knowledge of sanitation standards and kitchen equipment operation.

Responsibilities

• Supervise cooks and pantry staff; ensure food is prepared to recipes and presented well.
• Monitor line setup for maximum efficiency during meal periods.
• Assist in cross-training employees and training new staff on the service line.
• Assist the Chef in maintaining quality and appearance on the front line.
• Prepare daily preparation lists and assist in scheduling/ordering.

Skills

Food Handler Card

Supervisory experience

Basic math for recipes

English communication

Job description

JOB SUMMARY

To ensure proper service from the front line, banquet, and pantry cooks. Also, responsible for training of cooks and to ensure proper sanitation levels.

ESSENTIAL JOB FUNCTIONS

This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.

• Supervise the cooks and cold pantry’s food production; check all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner.
• Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods.
• Monitor the equipment maintenance and kitchen "clean as you go" policy to ensure strict adherence.
• To assist in cross‑training employees and train new employees in their positions on the service line.
• To assist the Chef in maintaining standards of quality and appearance on the front line.
• Prepares daily preparation lists for production.
• Assists in scheduling/ordering
• Reads and employs math skills to follow recipes.
• Prepares all broiled and sautéed food items according to standard recipes and as specified on guest check, to ensure consistency of product; requires transportation of heavy food products.
• Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items.
• Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product.
• Keeps all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.
• Maintain all logs, cooling, heating, and temperature.
• Adheres to all company policies and procedures.
• Follows safety and security procedures and rules.
• Knows department fire prevention and emergency procedures.
• Utilizes protective equipment.
• Reports unsafe conditions to management.
• Reports accidents, injuries, near‑misses, property damage or loss to management.
• Provides for a safe work environment by following all safety and security procedures and rules.
• All team members must maintain a neat, clean and well groomed appearance. (Specific standards outlined in team member handbook).
• Perform any related duties as requested by management.
• Assists other Kitchen Personnel when need.

KNOWLEDGE, SKILLS & ABILITIES

• Hold a current Food Handler Card.
• One to two years required in a supervisory role in a kitchen environment.
• Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.
• Good working knowledge of the fundamentals of broiler cooking.
• Good working knowledge of the fundamentals of sauté cooking.
• Good working knowledge of accepted standards of sanitation.
• Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Basic knowledge of the English language sufficient to understand inquiries from team members and communicate simple instructions.
• Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.
• Ability to operate beverage equipment, e.g., coffee maker.

PHYSICAL DEMANDS

• Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 100 lbs.
• Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc.
• Ability to perform duties within extreme temperature ranges.
• Ability to perform duties in confined spaces.
• Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling.

Source: Hospitality Online