Kitchen Supervisor

Lagerheads VB | Hilton Garden Inn Virginia Beach Oceanfront | Shamin Hotels

Department: Food and Beverage

Reports To: Executive Chef, Sous Chef or Kitchen Manager, Food and Beverage Manager

Supervision: Provides operational, on-the-floor supervision of line cooks and dish staff during assigned shifts (operational direction, not administrative/HR authority)

Pay Structure: $21.00–$23.00 per hour, paid bi-weekly

Availability: Open availability required across an 8:00 AM–midnight operating window, including nights, weekends, and holidays

The Kitchen Supervisor is the bridge role between the line and kitchen leadership, sitting above line cooks and dish staff and below the Sous Chef. During assigned shifts, the Kitchen Supervisor directs the line operationally, drives execution and pace, and owns the standard on the floor. This role carries a heightened focus on food safety and sanitation and serves as the primary point of back-of-house to front-of-house communication during service. The Kitchen Supervisor leads by example, holds the line to recipe and presentation standards, and keeps the shift running smoothly and safely. This is an operational leadership role; administrative and personnel decisions remain with the Sous Chef, Kitchen Manager, and Executive Chef.

Shift Leadership & Line Supervision

• Direct line cooks and dish staff operationally during assigned shifts, assigning stations and managing pace to ensure timely, accurate food production.
• Set up and break down the line; verify mise en place, par levels, and station readiness before and during service.
• Hold the line to standardized recipes, portioning, and presentation standards, correcting in real time.
• Lead by example on the line, working stations as needed during peak periods and coverage gaps.
• Escalate performance, staffing, scheduling, and personnel matters to the Sous Chef, Kitchen Manager, or Executive Chef rather than resolving them administratively.

Food Safety & Sanitation

• Serve as the shift-level owner of food safety and sanitation compliance, ensuring proper handling, storage, labeling, and dating of all food items.
• Monitor and record temperatures of food storage units and cooking equipment, and ensure corrective action when readings are out of range.
• Enforce cleanliness and hygiene standards across the kitchen, including equipment, surfaces, floors, and dish areas, throughout the shift.
• Reinforce proper handwashing, glove use, cross-contamination prevention, and allergen handling practices among the team.
• Identify and report safety hazards, equipment malfunctions, and sanitation deficiencies, and ensure they are addressed or escalated promptly.

BOH–FOH Communication

• Act as the primary back-of-house to front-of-house point of contact during service, coordinating timing, ticket flow, and special requests.
• Communicate 86’d items, delays, and menu changes to front-of-house leadership in real time.
• Resolve order and timing issues between the kitchen and service staff to protect the guest experience.
• Relay guest feedback, allergy and dietary concerns, and special accommodations accurately between the line and the floor.

Quality Control

• Inspect outgoing dishes for accuracy, quality, temperature, and presentation before they leave the line.
• Taste and verify seasoning and consistency across stations throughout the shift.
• Monitor portion control and waste, coaching the team toward consistency and cost discipline.

Operational Support

• Assist with inventory monitoring, stock rotation, and identifying low-stock items for ordering by kitchen leadership.
• Support the training and onboarding of line cooks and dish staff, reinforcing standards and safe practices.
• Help open and close the kitchen, ensuring stations, equipment, and storage are secured and sanitation tasks are completed.

• Prior line cook experience required, with demonstrated proficiency across multiple stations including grill and sauté.
• Prior lead or supervisory experience in a kitchen environment strongly preferred.
• Strong working knowledge of food safety and sanitation standards; ServSafe certification preferred (or willingness to obtain).
• Proven ability to direct a team and maintain composure and standards in a fast-paced, high-volume kitchen.
• Strong communication skills and the ability to coordinate effectively between back-of-house and front-of-house teams.
• Open availability required across an 8:00 AM–midnight window, including nights, weekends, and holidays.
• Ability to stand for extended periods and lift up to 50 pounds.

Team Up: Be Golden, Collaborate and Help Others Succeed.

Own It: Be a role model, Embrace Responsibility and Keep Learning.

Passionately Serve: Be Positive, Care Deeply and Create Memories.

Shamin is an equal opportunity employer. Only those selected to interview will be contacted.

Salary : $21 - $23