Job Overview
Work Schedule
Standard Hours
Benefits
Health Insurance
Paid Time Off
Employee Discounts
flexible schedule
Training and Development
Job Description
Our establishment is a vibrant restaurant dedicated to delivering exceptional dining experiences through meticulous kitchen operations and high-quality food preparation. We pride ourselves on maintaining strict quality standards, ensuring every dish served meets our customers' expectations for flavor, presentation, and portion control. As a restaurant focused on excellence, we seek to uphold a clean and sanitary environment that promotes food safety and employee well-being. Our team of culinary professionals is committed to continuous improvement, teamwork, and adherence to best practices in the culinary arts and kitchen management.
The role of Kitchen Supervisor is crucial in leading all kitchen functions within a single restaurant unit. This is a full-time position centered on comprehensive oversight of food purchasing, preparation, and maintaining quality standards across all kitchen activities. The Kitchen Supervisor is directly responsible for ensuring sanitation and cleanliness of the kitchen area. Beyond supervising kitchen cleanliness, this role involves training kitchen staff in proper cooking methods, food preparation techniques, plate presentation, portion and cost control, and sanitation protocols. This ensures that the entire kitchen team operates efficiently, consistently producing dishes that meet our standards.
The Kitchen Supervisor will be empowered to take on 100% responsibility for the quality of products served. This includes compliance with standard portion sizes and recipe specifications, using approved cooking methods, and maintaining uniform quality standards and kitchen policies. They must also manage inventory by stocking and maintaining sufficient food levels at line stations to ensure smooth service periods. Understanding and application of FIFO (first in, first out) methodology for food storage and rotation are essential to minimize waste and ensure freshness.
Additional responsibilities include assisting in food preparation during off-peak times, accurately portioning and preparing food items prior to cooking, and final plate preparation including plating cooked dishes according to specified presentation standards. The Kitchen Supervisor also ensures the kitchen is properly closed, following a detailed closing checklist to maintain cleanliness and readiness for the next day.
This role demands excellent communication skills for interaction with managers, kitchen, and dining room personnel. Physical stamina is required to stand for extended periods (up to 9 hours), lift up to 40 pounds, and perform motions such as reaching, bending, and stooping. The candidate must have a minimum of 2 years’ experience in kitchen preparation and cooking, with at least 6 months in a supervisory or similar capacity.
This position offers a dynamic work environment within a respected restaurant where your leadership and culinary expertise will directly impact customer satisfaction and operational success. If you are passionate about quality food preparation and leading kitchen teams, this role presents an excellent opportunity to advance your career in the culinary field.
The role of Kitchen Supervisor is crucial in leading all kitchen functions within a single restaurant unit. This is a full-time position centered on comprehensive oversight of food purchasing, preparation, and maintaining quality standards across all kitchen activities. The Kitchen Supervisor is directly responsible for ensuring sanitation and cleanliness of the kitchen area. Beyond supervising kitchen cleanliness, this role involves training kitchen staff in proper cooking methods, food preparation techniques, plate presentation, portion and cost control, and sanitation protocols. This ensures that the entire kitchen team operates efficiently, consistently producing dishes that meet our standards.
The Kitchen Supervisor will be empowered to take on 100% responsibility for the quality of products served. This includes compliance with standard portion sizes and recipe specifications, using approved cooking methods, and maintaining uniform quality standards and kitchen policies. They must also manage inventory by stocking and maintaining sufficient food levels at line stations to ensure smooth service periods. Understanding and application of FIFO (first in, first out) methodology for food storage and rotation are essential to minimize waste and ensure freshness.
Additional responsibilities include assisting in food preparation during off-peak times, accurately portioning and preparing food items prior to cooking, and final plate preparation including plating cooked dishes according to specified presentation standards. The Kitchen Supervisor also ensures the kitchen is properly closed, following a detailed closing checklist to maintain cleanliness and readiness for the next day.
This role demands excellent communication skills for interaction with managers, kitchen, and dining room personnel. Physical stamina is required to stand for extended periods (up to 9 hours), lift up to 40 pounds, and perform motions such as reaching, bending, and stooping. The candidate must have a minimum of 2 years’ experience in kitchen preparation and cooking, with at least 6 months in a supervisory or similar capacity.
This position offers a dynamic work environment within a respected restaurant where your leadership and culinary expertise will directly impact customer satisfaction and operational success. If you are passionate about quality food preparation and leading kitchen teams, this role presents an excellent opportunity to advance your career in the culinary field.
Job Requirements
- a minimum of 2 years of experience in kitchen preparation and cooking
- at least 6 months experience in a similar capacity
- must be able to communicate clearly with managers, kitchen and dining room personnel
- be able to reach, bend, stoop and frequently lift up to 40 pounds
- be able to work in a standing position for long periods of time (up to 9 hours)
Job Qualifications
- a minimum of 2 years of experience in kitchen preparation and cooking
- at least 6 months experience in a similar capacity
- must be able to communicate clearly with managers, kitchen and dining room personnel
Job Duties
- assumes 100% responsibility for quality of products served
- knows and complies consistently with standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
- stocks and maintains sufficient levels of food products at line stations to assure a smooth service period
- portions food products prior to cooking according to standard portion sizes and recipe specifications
- maintains a clean and sanitary work station area including tables, shelves, grills, kettle, flat top range and refrigeration equipment
- follows proper plate presentation for all dishes
- handles, stores and rotates all products properly (FIFO)
- assists in food prep assignments during off-peak periods as needed
- closes the kitchen properly and follows the closing checklist for kitchen stations
- attends all scheduled employee meetings and brings suggestions for improvement
- performs other related duties as assigned by the General Manager, Manager or Shift Leader
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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