Kitchen Supervisor

Barrel One Collective•Windsor, VT

3d•Onsite

About The Position

Harpoon Brewery is seeking an experienced and motivated 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 development, and guest experience. The supervisor works on kitchen stations, directs service, coaches team members, solves problems, and helps keep the kitchen organized and running smoothly. It is an opportunity for an experienced cook, lead cook, or kitchen supervisor to grow in leadership 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 direct kitchen team members.
Strong organizational, communication, and problem-solving skills.
Ability to remain 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 great guest experiences.
Interest in craft beer and brewery hospitality.
ServSafe certification or ability to successfully complete certification.
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.

Nice To Haves

Previous experience as a lead cook, shift lead, kitchen supervisor, or in a similar role.
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 kitchen 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.
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 to team members 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.
Monitor food waste, portion control, and proper product handling.
Assist with menu items and weekly food specials.
Complete assigned kitchen opening and closing responsibilities.
Keep the kitchen clean, safe, organized, and well-stocked throughout each shift.
Communicate with front-of-house leadership to support smooth service and a positive guest experience.
Help foster a kitchen culture of teamwork, accountability, communication, and respect.