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Back of House Restaurant Supervisor - Oasis Grill at Centennial Plaza
Job Overview
Employment Type
Full-time
Work Schedule
Day Shifts
Weekend Shifts
Benefits
Health Insurance
Paid Time Off
competitive pay
Job Description
The Back of House Restaurant Supervisor role is a vital leadership position within a dynamic and fast-paced restaurant environment. The establishment hiring for this position is a reputable restaurant focused on delivering high-quality dining experiences through excellent food preparation, safety standards, and customer service. Known for its commitment to culinary excellence and guest satisfaction, this restaurant combines a professional kitchen environment with a collaborative team atmosphere. The employment type for this position is full-time, and the compensation includes competitive pay based on experience, along with access to a benefits package that may feature health insurance and paid time off.
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Job Requirements
- High school diploma or equivalent
- Previous experience in a kitchen supervisory or leadership role
- Experience working in a fast-paced restaurant or hospitality setting
- Knowledge of food safety and sanitation practices
- Strong problem-solving skills and the ability to make quick decisions under pressure
- Ability to stand for long periods and move around the kitchen
- Ability to lift and carry heavy items up to 50 pounds
- Ability to work in a hot, fast-paced, and sometimes noisy kitchen environment
Job Qualifications
- High school diploma or equivalent
- Culinary degree or equivalent experience preferred
- Previous experience in a kitchen supervisory or leadership role
- Experience working in a fast-paced restaurant or hospitality setting
- Knowledge of food safety and sanitation practices
- Strong problem-solving skills and the ability to make quick decisions under pressure
- Excellent leadership and team management skills
- Strong organizational and multitasking abilities
- Proficient in kitchen operations and equipment
- Ability to communicate effectively with both kitchen staff and management
- High attention to detail with a focus on quality control
- Food Safety Certification preferred
- ServSafe Certification or equivalent may be required
Job Duties
- Supervise kitchen staff to ensure food is prepared efficiently, correctly, and to the highest quality
- Ensure that all kitchen areas are clean, organized, and meet safety and hygiene standards
- Coordinate with front-of-house staff to ensure timely food delivery to customers
- Monitor cooking times and temperatures to ensure food is consistently cooked to specification
- Manage and lead a team of kitchen staff, including line cooks, prep cooks, dishwashers, and other kitchen personnel
- Provide training on kitchen procedures, food safety standards, and equipment usage
- Conduct performance reviews and provide constructive feedback to staff
- Assist in resolving conflicts or issues that arise in the kitchen environment
- Oversee inventory levels for kitchen supplies, ingredients, and equipment
- Place orders for food and supplies as necessary, ensuring that stock levels are maintained
- Monitor food waste and take measures to reduce it by ensuring proper storage and usage of ingredients
- Ensure all deliveries are inspected and properly stored according to food safety standards
- Ensure compliance with all local health and safety regulations, including food storage, sanitation, and handling procedures
- Conduct regular health and safety audits and take corrective actions when necessary
- Ensure all kitchen equipment is maintained, cleaned, and functioning properly
- Ensure that kitchen staff adheres to personal hygiene standards, including wearing proper uniforms and using safety equipment
- Monitor food quality and presentation to ensure consistency and high standards
- Work with the kitchen leadership to develop and update the menu, including testing new recipes
- Ensure that special dietary needs and allergies are carefully considered during food preparation
- Foster a positive and productive work environment in the kitchen by encouraging teamwork and communication
- Coordinate with other restaurant departments to ensure smooth operations
- Act as a liaison between the kitchen and restaurant management to relay operational issues or customer feedback
- Address and resolve any operational issues that may arise in the kitchen, such as equipment malfunctions or staff shortages
- Handle customer complaints regarding food quality or kitchen-related issues, ensuring prompt resolutions
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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