Kitchen Supervisor - Ole Red Nashville Airport
About The Position
The Kitchen Supervisor keeps kitchen operations running smoothly, ensuring dishes meet standards for quality, timing, and presentation. The role leads the line, supports the team, and maintains a clean, efficient kitchen suited to a high-volume venue. The ideal candidate is detail-oriented and decisive, with culinary skills and leadership ability. The supervisor oversees kitchen staff and daily operations, performs kitchen functions, supports training, and coordinates with front-of-house teams and venue leadership. The role also upholds food safety standards, company policies, safety and security procedures, and brand standard operating procedures.
Requirements
- High school diploma or equivalent.
- At least 2 years of kitchen experience across multiple stations in a high-volume kitchen.
- Effective interpersonal and verbal communication skills.
- Demonstrated ability to be a team player and self-starter.
- Strong leadership skills focused on coaching, development, and clearly communicating expectations.
- Ability to run all kitchen stations and expo.
- Knowledge of kitchen sanitation procedures.
- Basic computer knowledge and skills.
- State Alcohol Education Card required upon hire.
- Certified Food Safety Manager certification required within 90 days of hire.
- Must meet all requirements to receive the required airport SIDA badge, including successful completion of a background check.
Responsibilities
- Supervise kitchen staff to ensure timely food production and quality and consistency with brand standards, and ensure performance meets operational expectations.
- Perform kitchen functions, including food preparation, sanitation, and receiving tasks.
- Lead daily operations, including delegating tasks, completing shift checklists, maintaining cleaning and temperature logs, opening and closing the kitchen, and providing line support as needed.
- Motivate the kitchen team to meet high standards and exceed guest expectations in support of culinary leadership's philosophy.
- Support kitchen staff training needs and work with the Sous Chef to document and track required training.
- Oversee elevated food preparation requirements, including accommodating dietary restrictions and food allergies in compliance with food safety standards.
- Communicate effectively with front-of-house teams and venue leadership to support seamless service and operational flow.
- Contribute to pre-shift meetings focused on improving performance and supporting venue success.
- Model company service basics and communicate and uphold corporate policies, safety and security procedures, and brand SOPs.
- Promptly report accidents, facility issues, or unsafe conditions to management.
- Perform other duties as assigned.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
