Kitchen Supervisor

Reports to: Kitchen Sr. Supervisor, Food and Beverage Director

Positions Supervised: Prep Cook, Jr. Cook, Cook, Porter

Salary Range: $24.00 - $27.00 per hour

At Wild Rivers, we are committed to providing an exceptional guest experience. We pride ourselves on being a family-friendly environment that provides innovative service and high-quality standards. Our goal is to leave our guests wanting to come back due to the excellent service they are provided while within our park. Everything we do is designed to help guests be at their best, and they appreciate our supportive attitude and anticipatory service.

We are looking for dynamic people who are excited to join the team and ready to jump into any situation to give a helping hand. If you’re someone who is positive, adaptable and intuitive and has a genuine interest in the well-being of others around you, we invite you to join our team at Wild Rivers Irvine.

The Kitchen Supervisor role is responsible for overseeing food and beverage back-of house daily operations such as supervising dishes to ensure high quality food is served and stocked in a fast-paced environment while accommodating to any guest food preferences, allergies and dietary restrictions. This role plays a key part in maintaining a clean, efficient, and friendly kitchen environment and requires collaborative team skills, attention to detail, and the ability to work in a fast-paced setting.

• Lead and monitor the kitchen food and beverage team in accordance with standardized company policies, procedures, team preferences and the Orange County Environmental Health policies and procedures.
• Lead and prepare simple components of each dish including chopping vegetables, cutting meat and prepping sauces.
• Ensure cooked menu items including chicken tenders, burgers, corn dogs, etc. meet health and safety standards.
• Lead and help support daily food execution in accordance with standardized recipes and guest preferences.
• Lead cleanliness of the kitchen station(s), its kitchen equipment, etc. and surrounding areas throughout the shift.
• Ensure various meats, vegetables, carbs, sauces, etc. are stored into designated fridges, freezers or storage racks.
• Cook guest orders with food allergens and dietary restrictions including vegan, vegetarian, and gluten-free options.
• Complete other duties, including filing reports, completing logs, cleaning, and any checkout procedures.
• Secure, lock and verify all kitchen equipment including fridges, freezers, cabinets, dry racks and storage areas.
• Collaborate with team members to maintain workflow and deliver quality dishes to our guests and team members.
• Lead and follow all California health, safety, sanitation, and food handler standards and compliance requirements.
• Adhere to company policies and procedures in alignment with the Orange County Environmental Health standards.

• Host team meetings, attend leadership meetings, and complete required training sessions.
• Complete and supervise completion of paperwork including temperature logs, cleaning tasks, and daily checklists.
• Operate certain equipment including grills, fryers, ovens, stoves, walk-in fridges, and hot-holding warmers.
• Communicate effectively with team members, leadership, and management regarding team needs and concerns.
• Lead and monitor inventory and report shortages or equipment needs.
• Ensure food cooking areas and food meet health and safety standards from Orange County Environmental Health.
• Support special events, promotions or themed nights as scheduled.
• Perform other duties or special projects assigned to support business needs.

• Must be 18 years of age or older.
• High school diploma or equivalent.
• Must have a valid and current Orange County, California Food Handler’s Certification.
• Strong multi-tasking and communication skills with a team-focused mindset.
• Team-oriented with collaborative problem-solving skills and a positive, outgoing attitude.
• Ability to supervise and handle guests orders accurately and responsibly.
• 1+ year experience in a chef, line cook, kitchen, back-of-house, food service or equivalent leadership role.

• Prior completion of the California Food Allergen and California Food Managers training is strongly preferred.

• Ability to read, understand, and follow food recipes, safety procedures and written instructions.
• Strong attention to detail and situational awareness, including shifting priorities and monitoring team needs.
• Effective memory recall for food recipes and ingredients and allergen knowledge.
• Constant standing, reaching, bending, and grasping.
• Ability to communicate clearly with team members and leadership.
• Ability to remain both stationary and in constant motion for extended periods (standing for most of the shift).
• Ability to lift, push, pull or carry up to 40 pounds (e.g., cases of ingredients, boxes, small wares).
• Ability to use hands and arms for…