The posting
The Kitchen Supervisor is a hands-on, entry-level culinary leadership role responsible for supporting the Sous Chef and Executive Chef in the efficient daily operation of the kitchen. This position leads by example on the floor, helping to maintain high standards of food quality, consistency, cleanliness, safety, cost control, and guest satisfaction. The Kitchen Supervisor provides day-to-day direction to kitchen Ambassadors, coordinates workflow during service, supports training and onboarding, and assists with ordering, inventory, preparation, and production planning. The successful candidate is an organized, dependable culinary professional who thrives in a fast-paced hotel and restaurant environment and is committed to developing their leadership career. Key Responsibilities Daily Kitchen Operations
Provide active, hands-on support during preparation, service, banquets, events, and other culinary operations as required.
Assist the Sous Chef and Executive Chef with daily kitchen planning, production, staffing, and service execution.
Lead assigned shifts and stations, ensuring food is prepared, presented, and served according to approved recipes, portion standards, and presentation guidelines.
Coordinate kitchen workflow, prioritize immediate operational needs, and delegate tasks effectively to ensure smooth and timely service.
Monitor food quality, taste, temperature, portioning, freshness, and plate presentation before food leaves the kitchen.
Ensure proper opening, closing, cleaning, storage, labelling, rotation, and sanitation procedures are completed.
Assist in maintaining all kitchen equipment and report maintenance, repair, or safety concerns promptly.
Take responsibility for kitchen operations in the absence of the Sous Chef or Executive Chef within the scope of the role.
Food Quality, Menu and Cost Control
Follow and reinforce standardized recipes, preparation procedures, yield standards, and portion controls.
Assist with menu execution, recipe testing, product development, menu item photography, and portion and yield testing as assigned.
Support inventory counts, receiving, storage, ordering, and waste control processes.
Monitor food waste, spoilage, overproduction, and improper portioning; take corrective action and communicate opportunities for improvement.
Assist in maintaining cost-effective operations while protecting food quality, the guest experience, and brand standards.
Ensure all food products are stored, handled, dated, labelled, and rotated in accordance with food safety requirements.
Team Leadership and Development
Direct and support kitchen team members during assigned shifts, providing clear instructions, guidance, coaching, and follow-up.
Create a respectful, inclusive, motivating, and accountable working environment aligned with Coast’s Values.
Lead by example through professionalism, reliability, teamwork, urgency, cleanliness, and a positive service mindset.
Assist with training, orientation, cross-training, and development of new and existing kitchen Ambassadors.
Provide constructive, timely feedback to team members and escalate performance, attendance, conduct, or safety concerns to the Sous Chef or Executive Chef.
Assist with staff scheduling, timekeeping, absenteeism tracking, and productivity monitoring as assigned.
Recognize strong performance and encourage team members to take pride in their work and the guest experience.
Health, Safety and Compliance
Maintain and enforce all food safety, sanitation, health, safety, and security standards.
Ensure compliance with FOODSAFE, WHMIS, WorkSafeBC requirements, company policies, and applicable health regulations.
Maintain a safe kitchen environment by identifying hazards, following safe work procedures, and reporting incidents or unsafe conditions immediately.
Ensure team members use proper personal protective equipment and safe equipment handling procedures.
Support emergency procedures and help protect the safety and security of guests, Ambassadors, and hotel property.
Guest Service and Communication
Support a guest-first culture by ensuring the kitchen consistently delivers quality food, timely service, and accurate special request execution.
Respond professionally to guest concerns, dietary requirements, allergies, and food quality issues; communicate clearly with the front-of-house team and leaders.
Help resolve service challenges quickly and escalate concerns appropriately.
Build positive, professional working relationships with Culinary, Food and Beverage, Stewarding, Banquets, Front Office, and other hotel departments.
Maintain awareness of hotel events, occupancy, group business, and operational needs that may affect kitchen production and guest service.
