Supervisor - Kitchen

Westmont Group; Manhattan Beach (CA); On-site; USD 47,000 - 48,000; Full time

Job summary

Westmont Group in Manhattan Beach, CA seeks a kitchen supervisor to oversee cooks and pantry, train staff, and maintain high sanitation levels. You will ensure adherence to recipes, portions, and safe operations on the front line.

The role requires 1–2 years of supervisory kitchen experience, strong knowledge of broiler and sauté cooking, and a commitment to food safety. Applicants must be able to follow recipes and log temperatures.

Qualifications

• Hold a current Food Handler Card.
• 1–2 years supervisory experience in a kitchen.
• Knowledge of broiler cooking and sauté cooking.
• Strong sanitation and safety standards.
• Ability to follow standard recipes with math accuracy.
• Basic English to understand instructions.

Responsibilities

• Supervise cooks and pantry food production and verify recipes.
• Monitor line setup for efficiency during meals.
• Maintain sanitation and health standards; keep logs.
• Assist in cross-training and onboarding.
• Support Chef in quality and presentation on the front line.
• Prepare daily production lists and portion controls.
• Read and apply recipe instructions and measurements.

Skills

Supervisory experience

Food Handler Card

Food & beverage knowledge

Broiler cooking

Sauté cooking

Sanitation standards

Kitchen equipment operation

Recipe math

English basics

Food safety compliance

Tools

Stoves

Ovens

Broilers

Slicers

Steamers

Kettles

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Manhattan Beach, CA, US

Salary Range: $34.00 To $35.00 Hourly

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

• 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.
• 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.
• 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.