Kitchen Supervisor
About The Position
The Kitchen Supervisor oversees kitchen food production for all club food outlets, banquet events, and other functions. The role supervises food production personnel, assists with food preparation as needed, and ensures quality and cost standards are consistently met. The Kitchen Supervisor also prepares a variety of foods—including meats, seafood, poultry, vegetables, sauces, and stocks—using club standard recipes, kitchen equipment, utensils, and the daily prep list. The supervisor may work at any assigned station, coordinates order timing with other kitchen operations, and helps maintain clean, sanitary, and properly stocked work areas. The position follows food safety and equipment safety procedures and may be required to perform assigned duties during emergency situations.
Requirements
- High school diploma or GED.
- A minimum of five years of experience in kitchen preparation and cooking.
- Food safety certification.
- Ability to effectively supervise all kitchen food production employees.
- Knowledge of and ability to perform the required role during emergency situations.
Nice To Haves
- Successful completion of a two-year culinary school course.
Responsibilities
- Prepare or directly supervise the daily preparation of food for club outlets, ensuring cooking methods, garnishing, and portion sizes follow standard recipes.
- Work at any kitchen station as assigned by the Executive Sous Chef or Chef de Cuisine.
- Inventory items required for station setup and identify items requiring preparation.
- Prepare menu items according to standard recipes.
- Coordinate and time orders with other kitchen operations.
- Requisition items needed to produce menu items.
- Notify the Executive Sous Chef and Chef de Cuisine of expected shortages.
- Ensure assigned work areas and equipment are clean and sanitary.
- Set up, maintain, and break down the prep cook station.
- Cover, date, and neatly store reusable leftover products.
- Recommend maintenance, repair, and upkeep of the line prep area and equipment.
- Close the kitchen properly using the closing checklist.
- Attend kitchen staff meetings and offer suggestions for improvements.
- Assist with other duties as assigned by the Executive Sous Chef and Chef de Cuisine.
- Prepare menu items as needed for member or guest service.
- Follow state and local health and food safety regulations and safety procedures for operating and cleaning machinery.
- Perform the required role during emergency situations.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
