Kitchen Supervisor

We are seeking a skilled and motivated Kitchen Supervisor to join our team. This role is responsible for supporting daily kitchen operations while ensuring the consistent execution of high-quality food. The Kitchen Supervisor plays a critical leadership role on the line—overseeing cooks, expediting service, and maintaining organization, cleanliness, and compliance with all standards.

This is a hands-on position that includes both supervisory responsibilities and active participation in basic kitchen duties. The ideal candidate is experienced in expediting, thrives in a fast-paced environment, and leads by example.

Key Responsibilities

Kitchen Operations & Expediting:

• Oversee service and ensure all food is prepared, plated, and sent out accurately and on time

• Act as primary expeditor during service, maintaining clear communication between BOH and FOH

• Assist with daily prep, cooking, and station support as needed

• Update production lists based on inventory, business levels, and upcoming events

• Assist in the execution of Banquet functions for both the Private dining rooms.

Team Leadership & Development:

• Supervise line cooks and kitchen staff to ensure consistency and efficiency

• Train, coach, and support new and existing team members

• Provide constructive feedback and follow up on performance improvements

• Foster a team-oriented, respectful, and high-performing kitchen culture

Food Quality & Cost Control:

• Maintain high standards of food quality, consistency, and presentation

• Coordinate with the chef team on ordering and inventory needs

• Monitor and follow up on waste logs at the end of each shift

• Support proper portioning and minimize waste

Kitchen Organization & Maintenance:

• Ensure all kitchen areas, including prep spaces and walk-ins, are clean and organized

• Maintain proper labeling, storage, and rotation of all food items

• Communicate any maintenance or equipment issues promptly to the chef team

Food Safety & Compliance:

• Ensure adherence to all food safety and sanitation standards

• Maintain and sign off on HACCP logs nightly

• Uphold Department of Health (DOH) standards at all times

Qualifications

• Minimum of 2 years of culinary experience in a high-volume kitchen

• Proven experience expediting in a fast-paced service environment

• Strong knowledge of cooking techniques, food safety, and kitchen operations

• Hands-on leadership style with the ability to multitask and stay organized under pressure

• Detail-oriented with a commitment to excellence and consistency

• Strong communication and teamwork skills

• Open to feedback with a willingness to learn and develop others