About the Role
We are looking for a driven, hands-on Kitchen Supervisor to lead our back-of-house operations. If you thrive in a high-energy environment, know how to keep the line moving when the fryers are full and the orders are stacking up, and take pride in running a tight ship, we want you on our team. You will be the backbone of our kitchen, ensuring that food quality, cleanliness, and operational efficiency are maintained at all times.
Key Responsibilities
- Lead the Line: Direct and motivate the kitchen staff, ensuring everyone is working efficiently and harmoniously.
- Crush the Rush: Streamline workflow and optimize line operations to maintain speed and quality during peak service hours.
- Daily Prep & Operations: Oversee morning setup and daily food preparation to ensure the kitchen is fully stocked and ready for service.
- Impeccable Cleanliness: Enforce strict hygiene, sanitation, and daily cleaning protocols across all workstations and equipment.
- Inventory Management: Track stock levels, minimize waste, and ensure product is rotated and ordered accurately.
- Labor Cost Control: Schedule and manage kitchen staff effectively to optimize labor costs without sacrificing service quality.
Requirements & Qualifications
- Mandatory: Must hold a valid Food Handling License.
- Experience: Proven experience in a kitchen supervisory or lead line cook role within a fast-paced, high-volume restaurant.
- Leadership: Strong ability to train, coach, and manage a diverse team under pressure.
- Business Acumen: Solid understanding of basic kitchen metrics, including inventory tracking, waste reduction, and labor cost management.
- Flexibility: Availability to work a flexible schedule, including evenings, weekends, and holidays as required
Pay: $18.00-$23.00 per hour
Benefits:
- Discounted or free food
- On-site parking
Experience:
- Supervising: 1 year (required)
Work Location: In person
