Kitchen Supervisor

West Palm Beach, FL, USA|

Job Overview

Compensation

Salary

Range $37,700.00 - $60,500.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

Meal Allowances

Job Description

We are a dynamic and reputable food service establishment dedicated to providing delicious, high-quality meals in a clean and safe environment. Our team is passionate about culinary excellence, maintaining the highest sanitation standards, and delivering exceptional customer service to create a memorable dining experience for every guest. As part of our commitment to outstanding food preparation and service, we are seeking a skilled and motivated Kitchen Manager to join our team.

The Kitchen Manager will play a crucial role in overseeing kitchen operations to ensure efficiency, safety, and quality of food offerings. This is a hands-on position responsible not only for managing food prep and cooking but also for coordinating staff schedules, maintaining inventory, and upholding strict health and safety standards. The ideal candidate will possess strong leadership abilities, culinary expertise, and the ability to multitask in a fast-paced environment. They will work closely with the Regional Kitchen Manager to develop weekly menus that appeal to our customers, manage inventory orders to ensure product quality, and lead a team of cooks, prep staff, butchers, and dishwashers.

Job Requirements

High school diploma or equivalent
Previous experience working in a professional kitchen
Knowledge of proper food handling, preparation, and sanitation techniques
Ability to work flexible hours, including weekends and holidays
Physical stamina to stand for extended periods and perform kitchen duties
Ability to work effectively under pressure
Strong leadership and team management skills

Job Qualifications

Proven experience in kitchen management or a similar culinary leadership role
Strong knowledge of food safety practices and sanitation standards
Experience in training and managing kitchen staff
Ability to create menus in collaboration with management
Proficient in inventory management and ordering systems
Strong organizational and multitasking skills
Excellent communication and interpersonal abilities

Job Duties

Inspect and clean food preparation areas to ensure safe and sanitary food-handling practices
Maintain ordering and receiving of all inventories and ensure product quality
Maintain safety and sanitation of all cooking areas and workspaces
Manage and train cook, prep, butcher, and dishwasher staff
Create and assign staff schedules in conjunction with the Regional Kitchen Manager
Create weekly menus under the direction of the Regional Kitchen Manager
Weigh, measure, and mix ingredients according to recipes using various kitchen utensils and equipment
Ensure food is stored and cooked at correct temperature by regulating ovens, grilles, and broilers
Carve and trim meats such as beef, pork, and ham for sandwiches or hot or cold service
Turn or stir foods to ensure even cooking
Bake, roast, broil, fry, and steam meats, fish, vegetables, and other foods
Portion, arrange, and garnish food, and serve food to patrons
Assist other cooks during rush hour or emergencies
Provide excellent customer service to all patrons
Organize produce
Order supplies through Sysco
Other duties as assigned by supervisor