Kitchen Supervisor

Barrel One Collective•Windsor, VT

9d•$24 - $27•Onsite

About The Position

Harpoon Brewery is hiring a full-time Kitchen Supervisor for its brewery and restaurant in Windsor, Vermont. This hands-on leadership role supports the Kitchen Manager with daily back-of-house operations, food quality and safety, team coaching, and a consistently positive guest experience. The supervisor works on kitchen stations as needed, directs service, solves problems, and helps keep the kitchen organized and running smoothly. The position is based onsite in an active commercial kitchen. Nights, weekends, and holidays are required. The role involves standing and walking for extended periods; bending, reaching, twisting, and stooping; safely operating commercial kitchen equipment; and regularly lifting and moving products and supplies weighing up to approximately 65 pounds. Harpoon Brewery is part of Barrel One Collective, a growing family of craft beverage and hospitality brands rooted in New England. The role offers the opportunity to build kitchen leadership skills and develop a career within Harpoon Brewery and Barrel One Collective.

Requirements

At least 2 years of professional restaurant or commercial kitchen experience.
Strong line-cooking skills and ability to help lead service during high-volume periods.
Experience working across multiple kitchen stations.
Solid understanding of preparation, production, recipes, portioning, and food presentation.
Knowledge of food safety, sanitation, proper food handling, and commercial kitchen practices.
Ability to train, coach, and provide direction to kitchen team members.
Strong organizational, communication, and problem-solving skills.
Ability to stay calm, organized, and engaged in a fast-paced kitchen.
Dependable, team-first approach and willingness to help wherever needed.
Passion for food, hospitality, and creating positive guest experiences.
Availability to work nights, weekends, and holidays.
Ability to stand and walk for extended periods; bend, reach, twist, and stoop; safely operate commercial kitchen equipment; and regularly lift and move products and supplies weighing up to approximately 65 pounds.
ServSafe certification or ability to successfully complete certification.

Nice To Haves

Previous experience as a lead cook, shift lead, kitchen supervisor, or in a similar role.
Interest in craft beer and brewery hospitality.
Culinary education or formal culinary training.

Responsibilities

Support the Kitchen Manager in daily back-of-house operations and provide leadership during assigned shifts.
Work alongside the team and step into kitchen stations as needed during service.
Direct cooks and kitchen team members to ensure food is prepared safely, accurately, consistently, and on time.
Help maintain standards for food quality, recipe execution, portioning, presentation, and ticket times.
Train and coach employees on kitchen procedures, recipes, equipment, sanitation, food safety, and operating standards.
Provide real-time feedback and direction, and communicate performance concerns to the Kitchen Manager.
Help maintain compliance with food safety, sanitation, health code, and workplace safety requirements.
Support food preparation and production planning based on anticipated business levels.
Assist with receiving, storage, inventory, and organization of food and kitchen supplies.
Participate in food inventory counts and help maintain appropriate inventory levels.
Help monitor food waste, portion control, and proper product handling.
Assist with executing menu items and weekly food specials.
Complete assigned kitchen opening and closing responsibilities.
Maintain a clean, safe, organized, and well-stocked kitchen throughout each shift.
Communicate with front-of-house leadership to support smooth service and a positive guest experience.
Help foster a kitchen culture centered on teamwork, accountability, communication, and respect.