Kitchen Supervisor - Wiseguy Pizza

Thompson Hospitality Corporation•Virginia Beach, VA

11h

About The Position

At Wiseguy Pizza, we believe in the art of crafting good pizzas with a vision and dedication to excellence. As a Kitchen Supervisor, you will play a vital role in ensuring the highest standards of pizza preparation, quality, and service. You'll lead a team that shares your passion for authentic, old-world pies and be responsible for overseeing daily kitchen operations. We value leadership, creativity, and a commitment to providing a positive experience for our guests and team members alike.

Requirements

Previous kitchen supervisory experience in a fast-paced restaurant.
Strong leadership skills with the ability to motivate a team.
In-depth knowledge of pizza preparation techniques and kitchen equipment.
Excellent organizational and time-management skills.
Ability to stand and walk for extended periods during long shifts.
Frequent bending, reaching, stooping, and twisting.
Ability to lift, carry, and move items weighing up to 50 pounds.
Manual dexterity to handle knives, cookware, and kitchen equipment safely.
Ability to work in a fast-paced, high-pressure kitchen environment.
Tolerance for exposure to heat, steam, noise, and open flames.
Ability to navigate tight kitchen spaces and multitask efficiently.
Visual and sensory acuity to inspect food quality, presentation, and safety.
Flexibility to work early mornings, late nights, weekends, and holidays as required

Responsibilities

Oversee daily kitchen operations, including food preparation, cooking, and plating, to ensure the consistent quality and presentation of menu items.
Lead, train, and mentor kitchen staff, fostering a collaborative and efficient team environment.
Ensure food safety, freshness, and adherence to recipe standards, maintaining high-quality culinary offerings.
Monitor inventory levels, order supplies, and manage vendor relationships to minimize waste and control costs.
Enforce strict adherence to health and safety standards, including food handling and sanitation practices.
Generate reports on kitchen performance, inventory levels, and food cost analysis.
Requires 50–55 hours per week, including evenings and weekends as business needs dictate.