Skip to main content
Tallo logoTallo logo

Find Jobs

Find Jobs Near You – Available Work in Your Location

Skip to job details
Apply for this opportunity

To apply for this job, you'll continue to an external website or email application.

Apply Offsite
The H Hotel

Culinary Supervisor

Pay: Not specified
Posted: 5 weeks ago
Location: Midland, MI (Onsite)
Last Updated: 2 weeks ago
Hours: Full-Time
Expires: 9/23/2026

Career Insights for Restaurant / Food Service Supervisor

See where this job fits in the broader career landscape. Knowing your career path helps you see what's possible from here.

Scorecard

Based on Michigan data

Review key factors to help you decide if this role fits your goals. How is this calculated?

Were these scores useful?

What they do

A Restaurant or Food Service Supervisor supervises food preparation and staff for a restaurant or dining hall. Manages budget for food supplies, equipment and staff; hires and trains staff; monitors food safety procedures. May plan menus or work with chefs or dieticians to plan menus. Works in a school, hospital, nursing home or other institution.

$35,254 / year median in Michigan

+5% projected growth

Explore Career

Job Description

The Culinary Supervisor is responsible for assisting with all aspects of food production and completing daily production lists assigned by Chef based on house counts.
PRIMARY RESPONSIBILITIES
Checks with Chef/Sous Chef for daily objectives. Confirms the daily specials and methods of preparation, as well as presentation. Ensures that all dishes are prepared and presented in accordance with the Chefs standards. Communicates with Chef on the production status for the next day before completing the shift. Ensures that their work station has a proper level of par stocks and supplies according to the menu and daily specials. Checks mis en place levels and adjust accordingly. Maintains a clean and sanitary work station at all times in compliance with all state and federal regulations. Assist with the kitchen line functions as directed by the Executive or Sous Chef. Assist in the training, development, scheduling, and directing of line level associates. Perform other duties as assigned by the Executive or Sous Chef that depends on the need and at the discretion of the company.
QUALIFICATIONS
High school diploma and three years of job related experience. Degree from an accredited culinary institution preferred. ServSafe certification is a plus. Excellent verbal and written communication skills. Ability to adapt to change and successfully manage stressful and/or emergency situations. Vast knowledge of federal and state health codes. Ability to read, write, convert measurements, and follow a recipe. Must be flexible with shift availability and willing to work nights, weekends and holidays based on business demands.
PHYSICAL DEMANDS AND WORK ENVIRONMENT
Regularly required to stand and walk for a prolonged period of time, transport materials or equipment, and lifting, moving, or carrying heavy objects over 30 lbs. Occasionally lifting, moving, or carrying objects up to 50 lbs. Regularly requiring motor coordination in combination with finger dexterity to handle, feel, reach, etc. Must be capable of working effectively in both a hot and cold extreme temperature environment. Work surfaces may be unlevel, slippery, or unstable.
Brand:
The H Hotel Address:
111 W Main St Midland, MI - 48640
Property Description:
The H Hotel Property Number:
7293