Culinary Supervisor

Job Description

Job Summary

The Kitchen Supervisor oversees daily kitchen operations in a fast paced hospitality or food service environment, ensuring food safety compliance, efficient workflow, and high quality food preparation. This role leads and supports kitchen staff, enforces sanitation standards, manages operational challenges, and drives continuous improvement in food quality, efficiency, and team performance. Competitive hourly pay, paid time off, and a full benefits package available.

Key Responsibilities

Supervise daily food service operations, including food preparation, cooking, and service execution.

Ensure compliance with food safety regulations, health department standards, and sanitation protocols (HACCP, ServSafe).

Train, schedule, and lead kitchen staff, including cooks, prep staff, and dishwashers.

Resolve operational issues, staff concerns, and workflow disruptions using effective conflict resolution techniques.

Improve kitchen efficiency, reduce food waste, and support menu development initiatives.

Monitor inventory levels and assist with food cost control and inventory management.

Maintain a clean, organized, and safe back of house environment.

Minimum Qualifications

High school diploma or equivalent.

Prior experience as a Kitchen Supervisor, Lead Cook, Sous Chef, or Food Service Supervisor.

Strong understanding of food safety, sanitation, and kitchen best practices.

Proven leadership, problem solving, and team management skills.

Availability to work flexible schedules, including nights, weekends, and holidays.

Preferred Qualifications

SERV Safe Manager Certification or equivalent food safety certification.

Formal culinary training or culinary school education.

Experience in high volume kitchens, hotels, resorts, hospitals, or institutional food service.

Background in inventory control, ordering, and kitchen budgeting.

Demonstrated ability to implement process improvements or support menu innovation.

Core Skills & Competencies

Kitchen Operations Management

Food Safety & Sanitation Compliance

Team Leadership & Staff Training

Conflict Resolution & Problem Solving

Inventory Management & Cost Control

High Volume Food Production

Hospitality & Guest Service Mindset

Process Improvement & Efficiency

Compensation

Starting Pay: $21.50 – $22.00 per hour, based on experience and qualifications

Pay Type: Hourly, non exempt

Opportunity for growth and advancement within the kitchen and food service team

Benefits & Perks

We offer a competitive benefits package designed to support our employees’ health, financial security, and work life balance:

Paid Time Off

Paid Vacation Time

Paid Sick Time

Health & Wellness Benefits

Medical Insurance

Dental Insurance

Vision Insurance

Income Protection

Short Term Disability (STD)

Long Term Disability (LTD)

Life Insurance

Retirement Savings

401(k) Retirement Plan

Additional Perks

Stable, year round scheduling

Supportive team environment

Opportunities for skill development and career advancement

Leadership experience in a professional kitchen setting

Full-time