Kitchen Supervisor

Compensation TypeHourly
Highgate Hotels

Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgate's portfolio of global properties represents an aggregate asset value exceeding $20B and generates over $5B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition.  Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry-leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry's most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle.

Location
Overview

The Kitchn Supervisor will assist the Chef de Cuisine with overseeing and supervising the culinary operation, including orders and inventory of all products, department staffing according to hotel business and forecast, and guidance of fellow team members. The Kitchen Supervisor will also effectively and proactively monitor the daily organization and cleanliness of the kitchen and equipment, ensuring that the highest quality of service is provided to all hotel guests.

Salary $25.00/hr

• In addition to  travel discounts at our hotels, Highgate offers competitive benefits, including three pricing tiers of medical coverage as well as Dental and Vision to full-time associates. Retirement 401k Program is open to both full-time and part- time staff who qualify.

 Applications will be accepted between 10/13/25- 11/3/25
Responsibilities

• Assist Chef de Cuisine in recruiting and retaining a service team that is passionate about their craft, respectful of others and genuinely committed to exceeding guest expectations.
• Assist Chef de Cuisine with the completion of accurate inventory and completion of month-end processes in a timely manner (POs, invoicing, accruals, reclassifications, etc.).
• Ensure maintenance of 100% culinary equipment.
• Ensure that weekly cleaning projects are assigned and completed.
• Lead and guide associates by setting an example of the Company culture and standards.
• Ensure that Pre-Shift meetings and Shift reports are happening daily.
• Provide hands-on operational support in all areas needed.
• Provide training and development with a hands-on approach.
• Follow up with any guest issues and communicate with culinary leadership any follow up needed.
• Review shift reports and ensure concerns/issues are addressed pro-actively.
• Prepare ingredients to use in cooking (peeling, chopping, julienne cutting, brunoise dicing, cross chopping, etc.).
• Recognize quality standards in fresh vegetables, fish, dairy, and meat products.
• Accurately and efficiently cook meats, fish, vegetables, soups, and other hot food products.
• Cook food in various utensils or grillers (stir frying, grilling, roasting, baking, sautéing, poaching, simmering, etc.)
• Follows outlined recipes and plating guides to provide consistent product. 
• Ensure that food comes out simultaneously, in high quality and in a timely fashion.
• Ensure a sanitized and orderly environment in the kitchen.
• Oversee storage and rotation of food items according to hotel procedures. 
• Breakdown kitchen line, storing food, cleaning and sanitizing cooking line and equipment properly at the end of each meal period. 
• Practice safe work habits always to avoid possible injury to self or other associates. 
• Follow all Health Department and Company regulations regarding food and storage standards and safety. 
• Perform other reasonable job duties as requested by supervisor.

Qualifications

• A culinary degree and at least 2 years of progressive experience in a hotel or a related field.
• Previous supervisor responsibility preferred.
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
• Long hours sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

Payrate $25.00/hr 

Application Deadline June 15th 

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