Kitchen Supervisor

About Company:

Embergrove Hospitality is an independent, nimble, and gritty hospitality management company that proudly oversees 12 distinctive hotel locations, along with several bars and restaurants across the Midwest. Rooted in genuine, from-the-heart hospitality, the Embergrove team blends ingenuity, transparency, and hard work to deliver memorable guest experiences and strong business results.

With deep Midwestern roots and a hands-on approach, Embergrove manages every property with an entrepreneurial spirit—combining creative strategy, disciplined revenue management, and in-house marketing expertise. From boutique hotels to full-service properties, each location reflects Embergrove’s belief that exceptional hospitality starts with authentic people, thoughtful service, and relentless dedication to excellence.

About the Role:

The Kitchen Supervisor at Honey Creek Resort plays a pivotal role in ensuring the smooth and efficient operation of the resort's kitchen. This position is responsible for overseeing daily kitchen activities, maintaining high standards of food quality, safety, and hygiene, and managing kitchen staff to deliver exceptional culinary experiences to guests. The Kitchen Supervisor collaborates closely with chefs, management, and other departments to coordinate meal preparation and service, ensuring timely and consistent delivery. This role also involves inventory management, cost control, and adherence to health regulations to optimize kitchen operations. Ultimately, the Kitchen Supervisor contributes to the overall guest satisfaction and operational success of Honey Creek Resort by fostering a productive and positive kitchen environment.

Minimum Qualifications:

• High school diploma or equivalent.
• Minimum of 2 years experience in a supervisory role within a commercial kitchen or hospitality environment.
• Strong knowledge of food safety standards and kitchen sanitation practices.
• Ability to lead and manage a diverse team effectively.
• Basic understanding of inventory management and cost control.

Preferred Qualifications:

• Culinary degree or certification from an accredited institution.
• Experience working in a resort or hospitality setting.
• Certification in food safety (e.g., ServSafe).
• Proficiency with kitchen management software and inventory systems.
• Strong communication and conflict resolution skills.

Responsibilities:

• Supervise and coordinate daily kitchen operations to ensure efficient food preparation and service.
• Manage, train, and motivate kitchen staff to maintain high performance and teamwork.
• Monitor food quality, presentation, and portion control to meet the resort’s standards.
• Ensure compliance with all health, safety, and sanitation regulations within the kitchen.
• Assist in inventory management, ordering supplies, and controlling food costs to maximize profitability.
• Collaborate with chefs and management to plan menus and special events.
• Address and resolve any kitchen-related issues promptly to maintain smooth operations.
• Maintain accurate records of kitchen activities, including staff schedules and inventory usage.

Skills:

The Kitchen Supervisor utilizes leadership and organizational skills daily to manage kitchen staff and coordinate operations efficiently. Knowledge of food safety and sanitation is critical to ensure compliance with health regulations and maintain a safe working environment. Strong communication skills are essential for collaborating with chefs, management, and other departments to deliver seamless service. Inventory management and cost control skills help optimize resource use and maintain budgetary goals. Additionally, problem-solving abilities are frequently applied to address operational challenges and maintain high standards of food quality and guest satisfaction.