Position: Culinary Supervisor
Department: Culinary / Food & Beverage
Location: Chicago, IL
Employment Type: Full-Time / Hourly
Compensation: $26.00 per hour
 

Truth Be Told, the British-inspired tavern located within The Study at University of Chicago, is seeking an experienced, hands-on, and hospitality-driven Culinary Supervisor to join our culinary team. This position supports the Executive Chef in leading daily kitchen operations while remaining actively involved in food preparation, production, and service.

The Culinary Supervisor serves as a working leader in the kitchen, helping organize the team, maintain consistent food quality, support training, and ensure each service is executed safely and efficiently. This is an ideal opportunity for an experienced cook who is ready to take on greater leadership responsibility while continuing to develop their culinary and supervisory skills.

The ideal candidate is curious about food and has a strong foundation in traditional cooking techniques, an appreciation for classic British-inspired tavern cuisine, and a desire to continue learning and developing their craft. We are looking for someone who leads by example, stays organized during busy service periods, communicates clearly, and takes pride in producing consistent, thoughtfully prepared food.

Our caring and attentive associates reinforce our belief that guest service is our highest priority. We seek culinary professionals who take pride in their craft, value teamwork, and understand that thoughtful preparation, consistency, and attention to detail contribute directly to the guest experience.

Culinary Operations Snapshot

• Truth Be Told – British-inspired tavern located within The Study at University of Chicago
• Approximately 100-seat restaurant and tavern
• Classic British-inspired dishes and traditional tavern influences
• Seasonal menus balancing familiar comfort with thoughtful culinary technique
• 4,700 square feet of meeting and event space, including a 2,500-square-foot Winter Garden
• Hands-on supervisory role supporting daily culinary production and service
• Collaborative Food & Beverage team focused on quality, consistency, and genuine hospitality

Responsibilities

• Support the Executive Chef in the daily operation of the kitchen while maintaining established standards for food quality, consistency, presentation, and service.
• Serve as a hands-on working supervisor, actively participating in preparation, production, cooking, plating, and service alongside the culinary team.
• Provide direction, guidance, and support to cooks and culinary team members throughout assigned shifts.
• Help organize daily production and service priorities to ensure the kitchen is properly prepared for anticipated business levels.
• Lead by example during service, helping the team maintain organization, communication, urgency, and consistency during high-volume periods.
• Prepare and execute menu items according to established recipes, preparation methods, portion specifications, and presentation standards.
• Monitor food quality throughout preparation and service and address inconsistencies before products are served.
• Support the training and development of culinary team members on recipes, cooking techniques, food execution, kitchen procedures, and quality standards.
• Identify training or performance needs and communicate them to the Executive Chef.
• Maintain accurate knowledge of menu items, ingredients, preparation methods, and allergy considerations.
• Communicate menu information and allergy considerations clearly with Front of House team members when needed.
• Monitor mise en place, holding, storage, labeling, dating, stocking, and food rotation to ensure proper product handling and readiness for service.
• Help minimize food waste through proper preparation, portioning, storage, rotation, and communication.
• Ensure established food safety, sanitation, and quality assurance standards are consistently followed throughout the kitchen.
• Maintain knowledge of and compliance with applicable health department requirements and food safety regulations.
• Complete and oversee opening, closing, setup, breakdown, and detailed cleaning responsibilities within assigned kitchen areas.
• Ensure culinary equipment, workstations, storage areas, and kitchen spaces remain clean, organized, sanitary, and safe.
• Communicate product, equipment, staffing, or operational concerns promptly to the Executive Chef.
• Work collaboratively with Front of House, Banquets, Engineering, and other hotel departments to support restaurant and hotel operations.
• Assist with culinary production for meetings, banquets, and private events as needed based on business demands.
• Perform additional culinary and supervisory responsibilities as assigned based on restaurant and hotel operational needs.

Fundamentals

• Minimum of 2 years of professional culinary experience in an upscale casual, full-service restaurant, hotel, tavern, or comparable culinary environment.
• Previous lead cook, kitchen supervisor, or other culinary leadership experience preferred.
• Strong understanding of fundamental cooking techniques, ingredients, kitchen equipment, food preparation, and production procedures.
• Interest in traditional cooking techniques and classic British-inspired cuisine with an appreciation for seasonal ingredients and thoughtful execution.
• Ability to lead by example while remaining actively involved in daily kitchen production and service.
• Ability to provide clear direction, coaching, and support to culinary team members.
• Strong attention to detail and commitment to consistent food quality, portioning, and presentation.
• Working knowledge of food safety, sanitation, proper food storage, labeling, rotation, and allergy procedures.
• Strong organizational and time-management skills with the ability to manage multiple priorities in a fast-paced kitchen.
• Ability to remain composed, focused, and solutions-oriented during high-volume service periods.
• Excellent communication and interpersonal skills with the ability to work collaboratively across the Food & Beverage operation.
• High school diploma or equivalent preferred; culinary education is a plus.
• Food Handler or applicable food safety certification preferred or ability to obtain as required.
• Availability to work a flexible schedule based on restaurant needs, including days, evenings, weekends, and holidays.
• Proficiency in English required; a second language is a plus.
• Ability to stand and remain active for extended periods in a professional kitchen environment.
• Ability to bend, reach, push, pull, and perform repetitive food preparation tasks.
• Ability to lift, carry, push, or otherwise move items weighing up to 50 pounds.

About Us

The Study at University of Chicago is a 167-room hotel located on the Midway Plaisance in Chicago's historic Hyde Park neighborhood. Designed as a place of discovery and connection, the hotel reflects the character and energy of the University of Chicago while providing thoughtful, contemporary accommodations for university visitors, families, faculty, business travelers, and the surrounding community.

The hotel is home to Truth Be Told, a British-inspired tavern offering a welcoming gathering place for hotel guests, the University of Chicago community, Hyde Park neighbors, and visitors to the area. The property also features 4,700 square feet of meeting and event space, including a 2,500-square-foot Winter Garden designed for social events and private functions.

Eligible full-time team members are offered a comprehensive benefits package including medical, dental, vision, life, and disability insurance, paid time off, and paid holidays. Team members may also participate in our 401(k) retirement savings plan and Employee Assistance Program.

Study Hotels is a drug-free workplace. Pre-employment drug test and background check required.

Study Hotels is an Equal Opportunity Employer and does not discriminate on the basis of age, race, religion, disability, nationality, sex, sexual orientation, or any other category protected by federal, state, or local law.

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