Kitchen Supervisor

Fair Oaks Management LLC•Fair Oaks, IN

About The Position

The Kitchen Supervisor plays a pivotal role in ensuring the smooth and efficient operation of the kitchen within a food service establishment. This position is responsible for overseeing daily kitchen activities, managing kitchen staff, and maintaining high standards of food quality, safety, and hygiene. The Kitchen Supervisor coordinates with chefs, cooks, and other kitchen personnel to ensure timely preparation and delivery of meals that meet the establishment’s standards. Additionally, this role involves inventory management, ordering supplies, and ensuring compliance with health and safety regulations. Ultimately, the Kitchen Supervisor contributes to creating a positive work environment that fosters teamwork, productivity, and excellent customer satisfaction.

Requirements

High school diploma or equivalent.
Minimum of 5+ years of experience working in a professional kitchen environment.
Prior experience in a supervisory or leadership role within a kitchen setting.
Knowledge of food safety standards and sanitation regulations.
Food Handler or safety certification (e.g., ServSafe certification).
Strong communication, team management, and problem-solving skills.
Ability to work flexible hours, including evenings, weekends, and holidays.

Nice To Haves

Associate degree or certification in culinary arts or hospitality management.
Experience with inventory management and cost control in a food service environment.
Strong familiarity with various cooking techniques and kitchen equipment.
Proven ability to lead and motivate a diverse team in a fast-paced environment.
First aid and CPR certification.

Responsibilities

Supervise, mentor, and schedule kitchen staff (Cooks, Prep Cooks, Dishwasher, etc.)
Oversee daily culinary operations, ensuring high quality food production, strict food safety compliance (HACCP) and efficient staff management.
Oversee daily food prep, maintaining recipe standards, and ensuring timely service.
Monitor food quality to maintain consistency and adherence to established standards.
Monitor food presentation and taste and addressing customer service issues regarding all aspects of food preparation.
Responsible for training staff, managing inventory & ordering, enforcing portion controls, and maintaining sanitation standards.
Ensure & enforce health department regulations for all aspects of kitchen operation to include cleanliness, food storage, and proper rotation.
Track & manage inventory levels, order supplies, and control food costs to optimize kitchen operations and reduce waste.
Collaborate with management to plan menus, special events, and accommodate dietary restrictions or special requests.
Address and resolve any kitchen-related issues or conflicts promptly to maintain a positive work environment.