Benefits:- 401(k)
- Dental insurance
- Employee discounts
- Opportunity for advancement
- Paid time off
- Training & development
- Vision insurance
Kitchen Supervisor
Location: 638 N. 13th St., San Jose, CA (Catering Facility)
Compensation: $20.00 – $25.00 per hour (based on experience)
Why Join the Back A Yard Team?
Back A Yard Caribbean Grill is more than just a restaurant; we are a successful brand with locations across Palo Alto, Menlo Park, and San Jose. We are looking for a Kitchen Supervisor who doesn't just want a job, but wants to "own" their kitchen. If you are a self-starter who is motivated by excellence and ready to support a high-performing team, we want to hear from you!
The Opportunity: Growth & Leadership
- Starting Location: Based out of our Catering Facility on 13th St. to start.
- Growth Potential: Opportunity to grow with the company as you build knowledge in the role.
- Competitive Pay: $20.00 – $25.00 per hour, based on experience.
- True Ownership: Serve as the primary leader overseeing kitchen operations.
- Creative Freedom: Opportunity to create daily specials and present them to the team.
Schedule & Hours
- Shift: Full-time, generally 8:00 AM – 5:00 PM.
- Days: Monday through Saturday (schedule based on the needs of the business).
- Sundays: Optional, scheduled strictly as needed for catering events.
Your Impact: Leading the Heart of the House
- Drive Excellence: Ensure every dish—from preparation to plate presentation—meets our high standards for flavor and quality.
- Mentor & Train: Lead the orientation and development of new kitchen talent, teaching them the "Back A Yard" way of cooking and safety.
- Master Operations: Take charge of food purchasing, inventory control, and waste management to drive profitability.
- Ensure a Safe Workspace: Maintain a five-star level of cleanliness and equipment care through proactive inspections and safety training.
- Innovate: Use your culinary expertise and eye for detail to keep our kitchen efficient and our guests happy.
What You Bring to the Table
- Proven Experience: At least 5 years in high-volume kitchen roles (Line Cook, Prep, Expediter) with 2+ years in a leadership or similar management position.
- Leadership Skills: A strong ability to communicate clearly with managers, kitchen staff, and guests alike.
- Technical Mastery: Deep knowledge of cooking methods, portion control, and food safety standards.
- Physical Stamina: Ability to stand for shifts up to 9 hours and frequently lift up to 50 pounds while remaining active in a fast-paced environment.