Back of House Culinary Supervisor

Working alongside the Executive Chef and Sous Chefs, you will play an important role in daily execution, team development, and delivering exceptional guest experiences. At least 1-2 years of culinary, kitchen leadership, or restaurant supervisory experience; upscale/fine dining experience preferred.

Overview:

 

JOIN A WINNING TEAM!

BACK OF HOUSE CULINARY SUPERVISOR

 

As a Kitchen Supervisor, you will support kitchen operations during assigned shifts, provide direction and coaching to culinary team members, and help ensure consistency, quality, and food safety standards are maintained. Working alongside the Executive Chef and Sous Chefs, you will play an important role in daily execution, team development, and delivering exceptional guest experiences.

 

Benefits

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Paid sick leave
• Paid time off

Responsibilities:

 

 

 

• Lead and support culinary team members during assigned shifts through a hands-on, lead-by-example approach
• Ensure excellence in guest satisfaction through a commitment to a "Do Whatever It Takes" attitude and consistent execution of food quality standards
• Assist with supervising daily back-of-house operations, including food preparation, line execution, and kitchen organization
• Support the training and development of line cooks and other culinary team members through coaching and ongoing feedback
• Monitor food quality, presentation, portioning, and recipe adherence to ensure consistency
• Assist with inventory management, product rotation, receiving deliveries, and stocking procedures
• Maintain cleanliness, sanitation, and organization of all kitchen work areas in compliance with health department standards and OSHA regulations
• Help manage shift staffing levels and workflow to maximize productivity and team efficiency
• Ensure all food safety and sanitation procedures are followed throughout each shift
• Address operational challenges and team member concerns in a timely and professional manner, escalating issues when appropriate

Qualifications:

 

• At least 1-2 years of culinary, kitchen leadership, or restaurant supervisory experience; upscale/fine dining experience preferred
• Advanced knowledge of back-of-house operations, food preparation techniques, sanitation, and food safety standards
• Experience coaching, training, or leading team members in a fast-paced kitchen environment
• Strong communication, leadership, and conflict-resolution skills
• Ability to multitask, prioritize responsibilities, and maintain composure during high-volume periods
• Stable work history and strong work ethic
• Culinary school education or graduation from an accredited culinary program is a plus
• Ability to work a flexible schedule, including evenings, weekends, and holidays as needed

EOE

Pay Range: USD $25.00 - USD $30.00 /Hr.