Kitchen Supervisor

Overview

The Kitchen Supervisor oversees the daily operations of the kitchen and food preparation areas to ensure efficient, high-quality service and adherence to food safety standards. This role supervises kitchen staff, coordinates workflow, manages inventory, and maintains a clean and safe working environment.

• Collaborate with the Executive Chef in planning and executing the culinary vision for the restaurant.
• Oversee food preparation and ensure dishes are executed with precision.
• Collaborate with the kitchen team to maintain a smooth workflow.
• Uphold the highest standards of food safety, cleanliness, and sanitation.
• Train and mentor kitchen staff to maintain excellence in culinary techniques and presentation.
• Manage prep work, station assignments and kitchen flow to support seamless service.

Lift and carry up to 50 lbs. frequently. Ability to communicate clearly and effectively. Stand and walk for extended periods (up to 10‑12 hrs. per shift). Frequent bending, stooping, reaching, twisting during food preparation and equipment handling. Manual dexterity and fine motor skills for chopping, slicing, plating, and using kitchen tools and machinery. Work in hot, humid, fast‑paced kitchen environments. Taste and smell food to ensure quality and consistency.

Visual acuity to monitor food presentation, cleanliness, and safety standards. May require climbing ladders or using step stools to access upper storage or equipment.

• Good interpersonal skills. Can communicate with staff effectively and lead by example.
• Good grasp of 4‑walls marketing plans.
• Lives in the solution, not the problem; constantly strives to improve working environment and conditions for staff.
• Customer–driven: the customer is the beginning and end of every discussion and decision.
• Cost management: knows costs, cost percentages, and how to reduce waste and loss while improving performance.
• Uses logic and reasoning to identify strengths and weaknesses of alternative solutions and implement solutions.
• Values timeliness and follow‑up; manages time accordingly.
• Gives full attention to others’ input, asks questions appropriately, and does not interrupt at inappropriate times.
• Can lift up to 35 lbs. and stand for a normal shift, up to 8 hours.

• Conducting inspections of products, services, or processes to evaluate quality or performance.
• Controlling operations of equipment or systems.
• Proficiency in Excel, Word, and PowerPoint.
• Knowledge of food costing, recipe writing, and quality assurance compliance.

• Motivating, developing, and directing people as they work, identifying the best people for the job.
• Counseling staff positively, setting goals, and holding self and others accountable.
• Managing one’s own time and the time of others.
• Understanding process management.
• Determining how money will be spent to complete work and accounting for expenditures.

• Database: creating, editing, and managing large amounts of information and generating reports.
• Graphics: using graphics programs to create simple graphics, manipulate appearance, and insert graphics into documents.
• Internet: creating, manipulating, editing, and presenting virtual slide presentations.
• Navigation: using scroll bars, mouse, and dialog boxes within the operating system, accessing and switching files.
• Spreadsheets: entering, manipulating, formatting text and numerical data; creating charts and graphs.
• Word processing: typing, inserting pictures, formatting, editing, printing, saving, and retrieving documents.

• Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
• Monitor food preparation methods, portion sizes, garnishing and presentation of food.
• Count money and make bank deposits.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Coordinate assignments of cooking personnel for economical use of food and timely preparation.
• Schedule and receive food and beverage deliveries and verify product quality and quantity.
• Monitor budgets and…