Hybrid Kitchen Supervisor presso Ascend Hospitality Group

Description

Job Summary:
We are seeking an experienced and motivated Kitchen Supervisor to assist in overseeing daily kitchen operations, ensure food quality and safety, and assist in managing kitchen staff. The Kitchen Supervisor will work alongside and in partnership with the Head Chef to maintain efficient workflow, control food and labor costs, ensure guest satisfaction, and uphold the highest standards of cleanliness and organization. Must be available to work evenings. This is a full-time non-exempt position.

Key Responsibilities:

• Supervise kitchen staff and ensure smooth kitchen operations during shifts.
• Work closely with the Head Chef to coordinate food preparation and service.
• Train, mentor, and coach kitchen employees on proper procedures, food handling, and safety protocols.
• Maintain high standards of food preparation and presentation.
• Monitor inventory levels, order supplies, and minimize waste to control costs.
• Enforce sanitation and food safety guidelines in compliance with health regulations.
• Develop and maintain staff schedules to ensure adequate coverage.
• Work with management to control food and labor costs
• Conduct regular inspections of kitchen equipment and ensure proper maintenance.

Qualifications:

• Proven experience as a Kitchen Supervisor or in a similar leadership role.
• Strong knowledge of food safety regulations and best practices.
• Excellent communication and organizational skills.
• Ability to lead and motivate a team in a fast-paced environment.
• Exceptional problem-solving skills and the ability to make quick decisions.
• Flexibility to work evenings, weekends, and holidays as needed.
• Current Washington Food Handlers required but ServSafe preferred.
• Basic knowledge of Spanish preferred, but not required

What We Offer Full-Time Employees:

• Professional, friendly, and supportive work environment where you are celebrated and valued as an integral part of our team and success
• Employee meals and discounts
• Opportunities for career growth and advancement.
• Medical, dental and vision insurance
• 401(k) with employer match
• Paid time off

Pay Rate : $25.00 - $30.00 per hour based on experience 

Requirements

1. Experience & Education

• 3+ years of experience in a professional kitchen, preferably in a casual upscale or fine dining environment.
• Experience in a supervisory or leadership role (e.g., Sous Chef, Lead Line Cook).
• Culinary degree or relevant certifications (preferred but not mandatory).
• ServSafe or equivalent food safety certification.

2. Skills & Knowledge

• Culinary Expertise – Strong knowledge of cooking techniques, plating, and ingredient sourcing.
• Leadership & Team Management – Ability to supervise, train, and mentor kitchen staff while maintaining a positive team environment.
• Quality & Presentation Standards – Experience in delivering high-quality dishes that align with upscale dining expectations.
• Food Safety & Compliance – Ensures that all food handling, storage, and sanitation protocols meet health department regulations.
• Inventory & Cost Control – Helps manage stock levels, reduce waste, and maintain food cost efficiency.
• Multitasking & Problem-Solving – Ability to handle a fast-paced kitchen, resolve issues quickly, and adapt to unexpected challenges.
• Communication & Coordination – Works closely with the Executive Chef, FOH staff, and management to ensure smooth service.

3. Key Responsibilities

• Assist the Chef in overseeing daily kitchen operations and workflow.
• Supervise and schedule kitchen staff, ensuring efficiency and teamwork.
• Ensure food is prepared to high standards of taste, presentation, and consistency.
• Monitor and maintain kitchen cleanliness, hygiene, and equipment functionality.
• Assist with menu planning, including seasonal and special menu items.
• Oversee food prep, cooking, and plating to ensure dishes meet restaurant standards.
• Monitor portion control and ingredient quality to optimize food costs.
• Work with suppliers and manage ordering to keep inventory stocked and minimize waste.
• Act as a problem solver in the kitchen, addressing any service or staffing issues.
• Maintain a calm, professional demeanor under pressure, especially during peak hours.