Kitchen Supervisor (Overnight Prep Production) - NAIA

DineAmic Hospitality•Chicago, IL

1d•$26 - $30•Onsite

About The Position

DineAmic Hospitality is seeking a Kitchen Supervisor for Naia, Chicago's newest riverfront dining destination! The Kitchen Supervisor – Prep Production is responsible for overseeing all prep kitchen operations in a high-volume restaurant environment. This role leads and supports prep cooks to ensure all food is prepared accurately, safely, and efficiently to meet daily production needs. The Kitchen Supervisor maintains quality standards, manages workflow, ensures compliance with food safety regulations, and helps develop a strong, accountable prep team. This position requires flexibility to work overnight and/or early morning shifts to support production demands and ensure the kitchen is fully prepared for service each day.

Requirements

Minimum 3 years of kitchen leadership experience in a high-volume restaurant, commissary, catering, or production kitchen.
Strong knowledge of food preparation techniques and kitchen operations.
Working knowledge of food safety and sanitation practices.
Ability to work independently and make sound decisions in a fast-paced environment.
Valid Food Handler Certification required.
Flexibility to work a variety of shifts, including overnights, early mornings, weekends, and holidays.

Nice To Haves

Technical Proficiency with computers and POS systems

Responsibilities

Lead, train, and supervise prep cooks, assigning daily production tasks, monitoring performance, and ensuring work is completed accurately and on schedule.
Oversee all food preparation and production activities to ensure recipes, portion standards, quality, freshness, and consistency are maintained while meeting operational demands.
Coordinate daily workflow and production priorities, communicating shortages, equipment issues, and other operational concerns to management.
Ensure compliance with all food safety, sanitation, labeling, storage, and product rotation standards, maintaining a clean, organized, and inspection-ready kitchen environment.
Conduct routine inspections of prep areas, storage spaces, and equipment to ensure operational efficiency and regulatory compliance.
Assist with inventory management, ordering, and waste control initiatives, ensuring prep stations are fully stocked and identifying opportunities to improve efficiency and reduce costs.