Kitchen Team Leader - Couples Negril

JOB SUMMARY

The Kitchen Team Leader is responsible for assisting with the daily supervision and coordination of kitchen operations, ensuring that food is prepared and presented according to established quality, consistency, portion control, hygiene, and food safety standards.

The successful candidate will provide leadership and guidance to kitchen team members, assist with training and development, monitor food production and kitchen cleanliness, and support the Chef in maintaining an efficient and productive kitchen operation while delivering an exceptional guest experience. This position reports to the Sous Chef.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Supervise and coordinate kitchen team members during assigned shifts.
• Assist the Chef with the daily organization and operation of the kitchen.
• Assign workstations and duties according to operational requirements.
• Ensure all food preparation and production are completed according to approved recipes and established standards.
• Monitor mise en place and ensure kitchen stations are adequately prepared for service.
• Monitor the quality, taste, temperature, portion size, and presentation of food.
• Ensure food is prepared and presented consistently throughout service.
• Assist with opening and closing kitchen procedures.
• Maintain cleanliness and organization of kitchen work areas, equipment, utensils, and storage areas.
• Ensure compliance with food safety, sanitation, hygiene, and HACCP requirements.
• Monitor proper food handling, storage, labeling, dating, and rotation.
• Apply FIFO principles to food storage and production.
• Assist with monitoring food inventory and stock levels.
• Help minimize food waste through effective planning, portion control, and proper storage.
• Report shortages, spoilage, damaged products, equipment defects, and other operational concerns.
• Assist with inventory counts and food requisitions as required.
• Provide guidance, coaching, and support to kitchen team members and trainees.
• Assist with the orientation and training of new kitchen employees.
• Promote teamwork, professionalism, discipline, and effective communication within the kitchen.
• Monitor team members' adherence to departmental standards and procedures.
• Communicate staffing, operational, food-quality, and service concerns to the Chef.
• Ensure effective communication and handover between shifts.
• Support the kitchen team during high-volume service periods.
• Work collaboratively with Restaurant and Food & Beverage teams to ensure smooth service delivery.
• Assist in responding to food-related guest concerns and special requests.
• Ensure special dietary requirements and food allergies are handled according to established procedures.
• Complete required kitchen records, checklists, temperature logs, and other documentation.
• Participate in departmental meetings, training sessions, and hotel initiatives as required.
• Comply with all Couples Resorts policies, procedures, standards, and health and safety requirements.
• Perform other related duties as assigned by management.

QUALIFICATIONS

• Diploma or certificate in Culinary Arts, Food Preparation, Hospitality Management, or a related field.
• Food Safety/HACCP certification is an asset.
• Additional culinary or hospitality certifications will be considered an advantage.

EXPERIENCE

• Minimum 3 years' experience in a professional kitchen environment.
• Minimum 1 year of supervisory or team leadership experience in a kitchen environment.
• Previous experience in a hotel, resort, or high-volume food service operation is preferred.
• Experience working in an all-inclusive resort environment will be considered an advantage.

KNOWLEDGE AND SKILLS

• Strong knowledge of food preparation and cooking techniques.
• Knowledge of food safety, sanitation, and HACCP principles.
• Knowledge of kitchen operations and food production processes.
• Strong leadership and supervisory skills.
• Excellent communication and interpersonal skills.
• Ability to organize and prioritize work effectively.
• Strong attention to detail.
• Ability to work effectively under pressure.
• Ability to motivate, coach, and develop team members.
• Strong problem-solving and decision-making skills.
• Good understanding of portion control and food waste management.
• Ability to maintain high standards of cleanliness and hygiene.
• Strong commitment to guest satisfaction and service excellence.

WORKING CONDITIONS

• Work is performed primarily in a busy commercial kitchen environment.
• Requires prolonged periods of standing and walking.
• Exposure to heat, steam, refrigeration, kitchen equipment, and food preparation areas.
• May require lifting and moving kitchen supplies and equipment within reasonable limits.
• Requires flexibility to work shifts, including early mornings, evenings, weekends, public holidays, and holidays.
• Must comply with all grooming, uniform, hygiene, health, safety, and sanitation requirements.

PERFORMANCE EXPECTATIONS

The successful candidate is expected to:

• Maintain consistently high food quality and presentation standards.
• Promote a safe, clean, and efficient kitchen environment.
• Demonstrate effective leadership and teamwork.
• Support the development and performance of kitchen employees.
• Minimize food waste and support effective cost-control practices.
• Maintain compliance with food safety and sanitation requirements.
• Contribute positively to guest satisfaction and the overall resort experience.

Are you the right person?  

Please submit your application and resume by October 16th: