Banquet Kitchen Supervisor

Andretti Indoor Karting & Games • The Colony, TX

4d

About The Position

Andretti Indoor Karting & Games is seeking a hands-on, hourly Kitchen Supervisor who reports directly to the Kitchen Manager and serves as the second-in-command of the Culinary Department. The primary focus is overseeing banquet and private event food preparation, ensuring events are executed efficiently, on time, and according to company food quality and presentation standards. The supervisor actively prepares food, coordinates banquet production, organizes preparation schedules, and directs culinary team members. A secondary focus is supporting daily kitchen line operations, including preparation, service, quality control, and kitchen efficiency.

Working with the Kitchen Manager, the Kitchen Supervisor assists with team training and scheduling, food and labor cost controls, sanitation, inventory management, and compliance with health department regulations. The role calls for strong high-volume banquet experience, organizational ability, and the capacity to lead a team while participating in daily food production.

Andretti Indoor Karting & Games is a rapidly growing family entertainment company with indoor karting, virtual reality simulators, arcade attractions, restaurants, and event spaces.

Requirements

• Previous experience in a high-volume commercial kitchen environment.
• Hands-on experience preparing and executing banquet, catering, or large-scale private event food service.
• Ability to organize banquet preparation and execute multiple events within established timelines.
• Experience providing direction, training, or supervision to culinary team members.
• Working knowledge of kitchen line operations, cooking techniques, and food preparation.
• Strong organizational, time management, and multitasking skills.
• Strong written and verbal communication skills.
• Ability and willingness to work hands-on in both banquet production and kitchen line operations.
• High school diploma or equivalent.
• Availability to work varying days, nights, weekends, and holidays.
• Eligible to work in the United States.
• At least 18 years of age.

Nice To Haves

• Two or more years of experience in banquet, catering, or high-volume event culinary operations.
• Previous experience as a Banquet Chef, Banquet Supervisor, Sous Chef, Kitchen Lead, or Kitchen Supervisor.
• Experience executing multiple private events or large-scale banquet functions simultaneously.
• Experience reviewing banquet event orders (BEOs) and coordinating with event sales teams.
• Experience with food preparation planning, production schedules, and banquet portion controls.
• ServSafe certification or HACCP food safety training.
• Bilingual communication skills.
• Strong team leadership, coaching, and development experience.
• Knowledge of food costs, inventory management, and waste reduction.

Responsibilities

• Coordinate and oversee banquet and private event food preparation and production.
• Work hands-on with Culinary Team Members to prepare, cook, and present banquet food to company standards.
• Organize banquet preparation schedules around events, guest counts, menus, and timelines.
• Review banquet event orders (BEOs) and coordinate planning and execution with the Kitchen Manager and Sales Department.
• Oversee banquet food quality, portioning, presentation, timing, consistency, temperature, and safety.
• Coordinate culinary staffing and task assignments for banquet preparation and execution.
• Anticipate high-volume event needs and ensure adequate preparation, supplies, and staffing.
• Support multiple simultaneous events while maintaining food quality and operational efficiency.
• Assist with banquet menu preparation, recipe execution, and production planning.
• Minimize food waste and maintain portion controls during banquet production.
• Support daily kitchen operations, including line cooking, food preparation, service, and quality control.
• Help coordinate team members between banquet production and restaurant service, and step into line positions as needed.
• Support opening and closing procedures, station readiness, cleaning, and proper food storage.
• Assist with food ordering, inventory management, product rotation, stock organization, inventory counts, receiving, and storage.
• Serve as the Kitchen Manager's second-in-command and provide supervisory leadership and operational support.
• Lead Culinary Team Members professionally, provide direction and task assignments, and promote teamwork, accountability, and morale.
• Assist with training, coaching, development, recruitment, onboarding, retention, employee scheduling, and labor allocation.
• Provide operational leadership in the Kitchen Manager's absence within company guidelines.
• Ensure compliance with health department regulations, food safety guidelines, and company sanitation standards.
• Maintain cleanliness and organization in kitchen, preparation, storage, and food service areas.
• Monitor food storage, labeling, dating, temperature controls, and product rotation.
• Assist with food and labor cost controls and waste reduction.
• Ensure culinary equipment is properly maintained, cleaned, and operated safely; promptly communicate maintenance concerns to the Kitchen Manager.
• Assist with internal inspections and maintain company operational standards.

Benefits

• Competitive hourly pay.
• Opportunities for career growth and advancement.
• Work alongside a talented and motivated Culinary Team.
• Personal/family medical, dental, and vision insurance coverage.
• $1,200 company-paid Health Savings Account.
• Vacation and sick time accrued during the first year.
• 401(k) retirement program with generous company match.
• $25,000 company-provided life insurance.
• Company-provided short-term and long-term disability insurance.
• Accident, critical illness, and voluntary life insurance.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED