Food Service - Kitchen Supervisor

SSA Group • San Antonio, TX

21h

About The Position

The Kitchen Supervisor oversees back-of-house preparation, staffing, service, safety, and quality to support smooth daily restaurant operations and memorable guest experiences. The role creates prep and item lists, delegates work, coaches associates, maintains cleaning and project checklists, and helps complete operational tasks as needed. The supervisor monitors food safety logs and staff hygiene practices, supports knife-handling training, inspects and maintains equipment, and ensures the work environment is clean, safe, and organized.

The role also oversees personnel matters such as training new employees, conducting performance reviews, coaching and documenting performance with operations-manager oversight, reporting attendance and payroll-hour discrepancies, and managing breaks. The Kitchen Supervisor responds to guest and client feedback and communicates service or quality issues to the Executive Chef and Food Service Operations Manager. The supervisor works with restaurant supervisors and follows applicable laws, company policies, and procedures. Other tasks may be assigned as necessary.

Requirements

• Strong interpersonal and communication skills, including the ability to communicate with the General Manager and personnel.
• 1–2 years of supervisory experience.
• High school diploma or equivalent.
• Proven leadership skills and understanding of team building and development, including fostering partnerships with other branch managers.
• Strong problem-solving and decision-making skills and the ability to stay organized.
• Multitasking, attention to detail, analytical, planning, and leadership skills.
• Ability to remain flexible in a fast-paced environment.
• Computer knowledge and skills for basic office functions.
• Physical ability to stand for extended periods and move and handle boxes weighing 10–35 pounds as needed, including lifting and performing the listed duties.
• Ability to work varied hours and days, including nights, weekends, and holidays, as needed.

Responsibilities

• Deliver warm, welcoming, and memorable experiences for guests and clients in keeping with 452 Hospitality.
• Ensure the back of house is adequately prepared and staffed for daily operations.
• Oversee kitchen duties and ensure food service, safety, quality, availability, merchandising, and guest-service standards are met.
• Oversee safety logs, including food temperatures, rotation, and waste.
• Ensure staff follow uniform, hygiene, handwashing, and glove-use requirements.
• Support safety training in knife handling and ensure direct reports use knives and slicers properly.
• Create daily prep and item lists and delegate work as needed.
• Support operations and fill staffing or task gaps to maintain smooth service.
• Maintain checklists for routine and daily cleaning, ongoing projects, and menu planning.
• Assign associates duties and coach them on projects, daily tasks, and guest interactions.
• Respond to guest and client feedback and report issues to the operations manager to help prevent recurrence.
• Train new employees and issue performance reviews.
• Coach and counsel employees and issue progressive performance documentation with oversight from the operations manager.
• Report employee attendance and hour discrepancies to payroll.
• Oversee break and rest-break management for back-of-house employees.
• Inspect equipment and perform routine maintenance and cleaning as necessary.
• Help ensure daily tasks are completed on time, including performing tasks as needed.
• Communicate daily service or quality issues to the Executive Chef and Food Service Operations Manager.
• Work with restaurant supervisors to ensure locations operate to standard.
• Supervise in accordance with applicable local, state, and federal laws.
• Maintain a clean, safe, and organized work environment and uphold company policies and procedures.
• Perform other tasks as necessary.

Benefits

• Eligible for overtime pay.
• On-Demand Pay Program providing access to a portion of earned wages before payday.
• Meal plan and employee discounts at applicable locations.
• 401(k) program with a 15% company match, subject to eligibility requirements: age 21 or older, one year of employment, 1,000 hours worked, and enrollment during open enrollment periods.
• Tuition discount through a partnership college.
• Up to 8 hours of bereavement leave.
• Holiday pay at 1.5 times the regular rate for hours worked on Christmas Day and Thanksgiving Day.
• Paid sick leave in accordance with applicable state and local laws; accrual rates, caps, and usage rules vary by location.

What This Job Offers

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