Kitchen Supervisor

Title: Kitchen Supervisor 

PRIMARY FUNCTION:
The Kitchen Supervisor plays an essential role in supporting the day-to-day operations of the culinary team. This position assists with production flow, trains and supports cooks, and ensures all food quality, sanitation, and safety standards are consistently met. The Kitchen Supervisor acts as an operational leader on the floor and works closely with the Executive Chef, Executive Sous Chef, Sous Chefs, and Chef Tournant to maintain efficient and flawless kitchen execution. 

DEPARTMENT: Culinary
REPORTS TO: Executive Chef 

KEY RESPONSIBILITIES 

• Major areas of responsibility include, but are not limited to:

Daily Operations & Service Execution 

• Support the Culinary leadership team with daily preparation, production, and execution for all outlets and banquet functions.
• Oversee station readiness, par levels, and service flow throughout the shift.
• Act as a first-level resource for cooks, answering questions and assisting during high-volume periods.

Training & Team Support 

• Provide hands-on training to Cook I, Cook II, and Line Cook teammates in accordance with Dewberry standards and recipes.
• Reinforce skills, technique consistency, and proper use of equipment.
• Lead by example, fostering professionalism, teamwork, and a positive kitchen culture.

Quality & Sanitation 

• Monitor product quality throughout preparation and service.
• Enforce all sanitation, cleanliness, and food-safety procedures as required by DHEC and internal hotel standards.
• Audit the food storeroom, walk-in, and prep areas to ensure proper labeling, rotation, organization, and storage.

Communication & Coordination 

• Maintain a working rapport with all hotel departments to ensure smooth service and guest satisfaction.
• Communicate menu changes, product shortages, and operational concerns to the Sous Chef or Executive Chef promptly.
• Support banquet and event execution as needed.

Operational Responsibilities (Non-Managerial) 

• Assist with opening and closing duties, including shift checklists and kitchen readiness.
• May assist with inventory preparation by communicating low stock needs but does not independently order or negotiate with vendors.
• Does not conduct hiring, scheduling, corrective action, or formal performance evaluations.

QUALIFICATIONS 

• Culinary degree or certificate preferred.
• Two to three years of food production experience; leadership experience preferred but not required.
• Excellent verbal communication skills and the ability to collaborate with a large team.
• Ability to effectively train peers and uphold performance standards.
• Strong problem-solving skills and the ability to remain calm under pressure.
• Ability to stand, walk, bend, and lift up to 40 pounds for extended periods.
• Ability to work in hot, humid, and fast-paced environments.

BENEFITS OF JOINING THE DEWBERRY TEAM: 

• 401K with Company Match (4%)*
• Education Reimbursement*
• Paid Maternity Leave*
• Complimentary Downtown Parking
• Complimentary Dry Cleaning
• Complimentary Daily Lunch Buffet
• Best-in-class health & supplemental insurance*
• Optional Supplemental Coverages*
• Financial Advising with Roadside Capital
• Competitive Pay
• Advancement & Growth Opportunities
• Full-Time and Part-Time Positions
• Flexible Paid Time Off

*Indicates eligibility requirement   

WHO WE ARE: 

We are a tight-knit group of passionate individuals who are unrelenting when it comes to offering a flawless experience at The Dewberry while maintaining our unique brand standards. Every Teammate plays a key role in contributing to the success of the whole hotel.  

ABOUT THE DEWBERRY: 

As a 2022 Condé Nast Traveler Gold List award recipient for Best Hotel in the World, The Dewberry is located in the heart of downtown Charleston, bordering Marion Square, just steps from the shopping and dining on King Street, Museum Mile and The Gaillard Center.  

Offering 153 thoughtfully appointed rooms, world-class service and unparalleled views, The Dewberry occupies the former L. Mendel Rivers (circa 1964) federal building and pays homage to Charleston's century architectural splendor. The hotel is the result of owner John Dewberry's vision of "Southern ReimaginedTM," which he developed over the course of an eight-year renovation and preservation of the building. The hotel features several event spaces along with the nationally celebrated cocktail program at the brass bar in The Living Room, the whimsical cocktail lounge Citrus Club, treatments at our urban oasis, The Spa, the curated boutique The Shop as well as The Fifth Avenue Club by Saks Fifth Avenue. 

The Dewberry is known among teammates, guests, and the community as a leader in the field of hospitality. As a brand, The Dewberry teammates, experience, and brand are authentic, humble, and innovative operators driven to anticipate needs and exceed expectations.