BACK OF HOUSE KITCHEN MANAGER

The hiring establishment is a dynamic food service operation committed to delivering exceptional culinary experiences while upholding the highest standards of quality, health, and safety. This company is involved in preparing a variety of foods, including salads, soups, fish, meats, vegetables, and desserts, and also manages special events and menu planning. It is a professional environment that emphasizes both customer satisfaction and operational excellence.

This role is a Kitchen Supervisor position that requires a leader who can oversee and direct the food preparation process, ensuring that all dishes are cooked to perfection, seasoned correctly, and presented attractively. The Kitchen Supervisor will have responsibilities ranging from scheduling and training staff to inventory management, ordering supplies, and maintaining rigorous health and safety standards. Essential to the role is the ability to foster a positive kitchen environment while motivating and supervising a dedicated team. This position demands availability to work various shifts, including nights and weekends, reflecting the operational demands of the business.

The Kitchen Supervisor is expected to give full effort towards customer service at all times, maintaining a clean, organized kitchen, and ensuring quality food offerings for guests. They will schedule, train, and retain staff to meet business needs, supervise daily kitchen activities to ensure productivity and high standards, and address disciplinary matters when required, working closely with the Manager. The role includes checking the quality of raw and cooked foods to meet company standards and state law, monitoring sanitation practices, and ordering all necessary food, supplies, and specialty items to keep kitchen operations running smoothly.

In addition to daily operations, the Kitchen Supervisor will inspect supplies, equipment, and work areas for efficiency and safety and make policy recommendations in coordination with management. They will prepare specialty food items and decorative displays for both routine service and special events. Managing food costs effectively to meet budgets is another key responsibility, alongside stepping in to support the kitchen team during absences or special functions. Compliance with Maricopa County Health Department regulations, including maintaining accurate temperature control records, is mandatory.

The position also involves occasional special projects assigned by the General Manager. A strong emphasis is placed on leadership qualities such as problem solving, initiative, sound judgment, and excellent communication skills. The Kitchen Supervisor must be capable of training team members to accomplish business goals and uphold safety and quality standards throughout the kitchen environment.

Physical demands are notable; the role requires the ability to stand or sit for extended periods, work in temperatures ranging from extreme heat to cold freezers, and perform physically strenuous tasks such as lifting, carrying, and climbing. The work environment may also include exposure to kitchen equipment, food handling chemicals, and varying noise levels, necessitating diligence and adherence to safety protocols.

Educationally, candidates must possess at least a High School Diploma or GED, with required certifications including a Maricopa County Food Handlers Card and a current National Serv Safe Certification. Prior supervisory experience in a kitchen or restaurant setting is preferred along with knowledge of kitchen equipment, food safety, and general housekeeping principles.

Overall, this role offers a comprehensive leadership opportunity in a fast-paced culinary environment where dedication to food quality, health standards, and team development are paramount. This position is perfect for a motivated individual ready to take responsibility for kitchen operations and staff management, ensuring a safe, efficient, and customer-focused work setting.