Marriott Providence Downtown
Job Description
Job Title: Kitchen Supervisor / Lead Cook Department: Kitchen / FoodBeverage Reports To: Executive Chef
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Position Summary
The Kitchen Supervisor / Lead Cook is a hands-on culinary position responsible for preparing and presenting high-quality food for the hotel's restaurant, banquet events, room service, and catered functions.
The primary responsibility of this position is to work as a cook and actively support daily food preparation and service. In the absence of the Executive Chef or other culinary leadership, the Kitchen Supervisor / Lead Cook assumes responsibility for the kitchen during the assigned shift. This includes directing kitchen associates, coordinating food production, maintaining quality and sanitation standards, and ensuring timely service.
This position does not replace the Executive Chef but serves as the acting kitchen leader when the Chef is unavailable.
Essential Functions
Culinary Production
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Prepare, cook, and plate menu items according to established recipes, portion standards, and presentation guidelines.
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Work an assigned cooking station during restaurant, banquet, room service, and catering operations.
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Complete daily preparation and production assignments.
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Ensure food is prepared accurately, consistently, and within required service times.
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Monitor food quality, freshness, taste, temperature, and presentation.
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Assist with banquet preparation and execution for meetings, weddings, receptions, and special events.
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Respond appropriately to guest requests, allergies, dietary restrictions, and special accommodations.
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Maintain proper station setup, organization, and readiness throughout the shift.
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Minimize food waste through accurate preparation, proper storage, and portion control.
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Assist with receiving, storing, rotating, and organizing food products.
Acting Kitchen Leadership
When the Executive Chef or other designated culinary leader is absent, the Kitchen Supervisor / Lead Cook will:
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Assume responsibility for the kitchen during the assigned shift.
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Assign stations, preparation duties, and service responsibilities to kitchen associates.
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Coordinate restaurant, banquet, and room service production.
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Provide direction to cooks, prep cooks, and stewards.
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Monitor kitchen workflow, ticket times, and banquet service timelines.
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Ensure all menu items meet established quality and presentation standards.
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Communicate with restaurant, banquet, room service, and hotel management regarding operational needs.
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Address routine kitchen issues and make appropriate operational decisions.
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Report significant employee, guest, maintenance, or operational concerns to the Executive Chef or management.
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Ensure opening and closing procedures are completed.
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Confirm that kitchen associates have completed assigned duties before leaving.
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Maintain a professional, respectful, and organized working environment.
Food Safety and Sanitation
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Follow and enforce proper food handling and sanitation procedures.
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Ensure all food is labeled, dated, covered, and properly rotated using FIFO procedures.
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Monitor food temperatures and complete required temperature logs.
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Maintain a clean, sanitary, and organized workstation.
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Ensure kitchen equipment, work surfaces, floors, and storage areas are properly cleaned.
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Verify that team members follow handwashing, glove use, and cross-contamination prevention procedures.
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Follow all health department, company, and hotel food safety standards.
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Safely operate and clean commercial kitchen equipment.
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Report equipment malfunctions, safety hazards, and maintenance needs immediately.
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Complete cleaning checklists, production sheets, and required kitchen logs.
Teamwork and Communication
Work closely with cooks, stewards, restaurant servers, banquet staff, room service associates, and hotel management.
Provide clear and respectful direction when acting as the kitchen leader.
Assist with training new kitchen associates on recipes, equipment, sanitation, and department procedures.
Support team members during high-volume restaurant and banquet periods.
Communicate product shortages, staffing concerns, and operational challenges to the Executive Chef.
Promote teamwork, professionalism, accountability, and respect within the kitchen.
Demonstrate a "Whatever It Takes" attitude when supporting guests and fellow associates.
Check with the Executive Chef or manager on duty before leaving the property.
Perform other duties as assigned.
Qualifications
Education
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High School Diploma or GED preferred.
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Culinary education or formal culinary training is a plus.
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Food safety certification preferred or ability to obtain certification as required.
Experience
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Minimum two years of cooking experience in a hotel, restaurant, banquet, or high-volume food service operation preferred.
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Previous lead cook or shift leader experience preferred.
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Experience with restaurant and banquet food production preferred.
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Room service experience is a plus.
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Previous hotel culinary experience is strongly preferred.
Knowledge, Skills and Abilities
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Strong cooking, preparation, and knife skills.
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Knowledge of restaurant, banquet, and room service food production.
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Ability to work a cooking station while providing direction to other kitchen associates.
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Ability to follow and enforce standardized recipes and portion controls.
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Knowledge of food safety, sanitation, labeling, dating, and product rotation.
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Ability to remain organized and make sound decisions during busy service periods.
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Strong communication and teamwork skills.
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Ability to provide clear instructions and respectfully address routine performance concerns.
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Strong time-management and multitasking abilities.
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Ability to work independently when culinary leadership is not present.
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Ability to recognize when an issue must be reported to the Executive Chef or hotel management.
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Basic computer and kitchen printer system knowledge preferred.
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Dependable attendance and punctuality.
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Ability to work mornings, evenings, weekends, holidays, and special events based on business needs.
Physical Requirements
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Stand and walk for extended periods throughout the shift.
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Frequently bend, stoop, kneel, reach, push, pull, and twist.
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Lift and carry up to 50 pounds.
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Perform repetitive hand and arm movements.
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Safely handle knives, hot cookware, and commercial kitchen equipment.
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Work in hot, humid, refrigerated, and freezer environments.
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Work around steam, open flames, hot surfaces, grease, and wet floors.
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Maintain sufficient mobility and stamina to respond to changing operational needs.
Work Environment
This position works in a fast-paced hotel kitchen supporting:
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Restaurant dining
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Banquet events
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Weddings and social functions
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Meetings and conferences
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Room service
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Catering and special events
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Hotel guests and internal hotel operations
The associate may be exposed to high temperatures, refrigeration, freezer temperatures, steam, cleaning chemicals, kitchen noise, wet floors, sharp equipment, and high-volume production periods.
Professional Workplace Standards
Associates are expected to contribute to a respectful, professional, and inclusive work environment at all times. When music is permitted in approved work areas, it must:
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Be maintained at a reasonable volume that does not interfere with communication, guest service, safety, or hotel operations.
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Be free of explicit, profane, discriminatory, harassing, or otherwise inappropriate language or content.
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Be appropriate for a diverse workplace and respectful of coworkers, guests, and the hotel's professional environment.
Management reserves the right to require music to be lowered, changed, or turned off at any time based on operational needs, workplace concerns, or to maintain a professional environment.
Equipment Used
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Commercial ranges and ovens
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Convection ovens
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Flat-top grills
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Charbroilers
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Deep fryers
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Steamers
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Salamander broilers
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Steam tables
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Food processors
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Commercial mixers
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Meat and food slicers
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Buffalo choppers
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Blenders and immersion blenders
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Mandolin slicers
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Refrigeration and freezer units
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Kitchen scales
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Food thermometers
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Kitchen printers and Kitchen Display Systems
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Commercial dishwashing equipment
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Professional knives and culinary hand tools
Leadership Expectations
The Kitchen Supervisor / Lead Cook is first and foremost a working member of the culinary team. The associate is expected to actively cook, prepare food, and support service during every assigned shift.
When the Executive Chef or designated culinary leader is absent, this position assumes responsibility for directing the kitchen and maintaining normal operations. The Kitchen Supervisor / Lead Cook is authorized to provide work direction, assign stations, coordinate production, and address routine operational concerns.
Employee discipline, schedule changes, purchasing decisions, major menu changes, and significant management matters should be referred to the Executive Chef or hotel management unless immediate action is necessary to protect guest safety, employee safety, food quality, or hotel operations.
