Kitchen Supervisor (Temporary) - Mar Monte Hotel

Job Title: Kitchen Supervisor
Department: Food & Beverage / Culinary
Reports To: Executive Chef
Position Summary
The Kitchen Supervisor supports the culinary leadership team by overseeing daily food preparation and execution for banquet and catered events within a hotel environment. This role is hands-on and production-driven, ensuring large-scale event prep is completed accurately, efficiently, and in compliance with all food safety and quality standards. The Kitchen Supervisor leads line cooks and prep staff, coordinates banquet timelines, and maintains consistent food quality across all events.
Essential Job Duties & Responsibilities
Banquet & Event Preparation & Restaurants


Supervise and actively participate in large-scale food preparation for banquets, meetings, weddings, and special events


Execute menus according to standardized recipes, event orders (BEOs), and chef direction


Ensure timely setup, production, and breakdown for all banquet functions


Kitchen Leadership & Supervision


Assist the Executive Chef and other supervisors with daily supervision and direction to prep cooks


Assign prep tasks and monitor workflow to ensure efficiency and accuracy

Maintain clear communication with culinary leadership and banquet service teams


Quality, Safety & Sanitation


Ensure compliance with all health department regulations, food safety standards, and hotel policies


Monitor food handling, storage, labeling, and temperature logs


Maintain a clean, organized, and safe kitchen and prep environment at all times


Enforce sanitation standards and proper use of equipment


Inventory & Production Control


Assist with ordering, receiving, and proper storage of banquet food items


Monitor prep levels to minimize waste while ensuring adequate product for events


Communicate shortages, overages, or quality concerns to culinary leadership


Operational Support


Assist with staffing coverage, break coordination, and shift oversight as needed


Support other kitchen outlets during high-volume periods


Step in to assist with line service when required


Qualifications


Minimum of 2–3 years of kitchen or banquet culinary experience in a hotel or high-volume operation


Prior supervisory or lead cook experience preferred


Strong understanding of banquet production, large-batch cooking, and prep planning


Knowledge of food safety standards and sanitation practices (ServSafe required))


Ability to lead by example in a fast-paced, deadline-driven environment


Skills & Abilities


Strong organizational and time-management skills


Ability to supervise and motivate a diverse culinary team


Excellent communication and teamwork skills


Ability to stand for extended periods and lift up to 50 lbs


Flexible schedule, including early mornings, evenings, weekends, and holidays based on event needs