Kitchen Supervisor

POPPY BANK EPICENTER • Santa Rosa, CA

1d • Onsite

About The Position

The Kitchen Manager leads day-to-day kitchen operations to ensure consistent food quality, efficient service, and a clean, safe environment. Assists with ordering, inventory, and food cost control; hires, trains, and develops kitchen staff; and works closely with FOH leadership to deliver a positive guest experience. Hands-on during service and accountable for execution, team performance, and compliance. The Kitchen Supervisor must be available to work evenings, weekends and holidays.

Requirements

• Be a team player. Look for opportunities to help other team members.
• Work hard to maintain and promote a positive work environment.
• Must be able to work flexible schedules, including evenings, weekends, and holidays.
• Have the ability to work in a noisy, fast-paced environment with many distractions.
• Have the ability to lift and carry up to 50 lbs.
• Have the ability to move around the facility and walk or stand 100% of the shift.
• Have the ability to reach, bend, stoop, mop, sweep and clean frequently.
• A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.
• Strong leadership skills.
• Possess strong organizational and decision-making skills.
• Work well in fast-paced setting.
• Ability to communicate clearly and effectively.
• Be able to work in a standing position for long periods of time.
• Must have exceptional hygiene and grooming habits.
• Must have or obtain Food Manager Certification.
• Must have or obtain Alcoholic Beverage Control (ABC) Responsible Beverage Service (RBS) certification.
• Must be 21 years of age or above.

Nice To Haves

• Experience working in a commercial kitchen.
• Bilingual a plus.

Responsibilities

• Assist with the creation of menus, recipes, and kitchen policies and procedures.
• Ensure all food is consistently prepared and served according to established recipes, portioning, cooking, and presentation standards.
• Oversee daily kitchen operations to maintain efficient service, high quality, and a positive guest experience, including running expo during peak times
• Order, receive, and manage inventory according to company specifications; verify quality, quantity, and proper storage of all deliveries.
• Control food cost through proper ordering, storage, portioning, and waste management; maintain appropriate inventory levels.
• Maintain strict adherence to food safety, sanitation, and health department regulations, including proper food handling and temperature controls.
• Ensure the kitchen, equipment, and storage areas are clean, organized, and maintained in excellent working condition.
• Develop and maintain cleaning and sanitation schedules for all kitchen areas and equipment.
• Work collaboratively with Front of House managers and supervisors to ensure smooth operations and guest satisfaction.
• Fill in on any station as needed to support service and maintain operational flow.
• Prepare and complete required reports, documentation, and performance evaluations in a timely and organized manner.
• Ensure all menu items and products are properly accounted for and charged.
• Maintain compliance with company policies, safety standards, and regulatory requirements, including required certifications.
• Monitor proper use, handling, and storage of all equipment, supplies, and chemicals.
• Communicate effectively with team members and management to identify and resolve issues before they impact operations.
• Maintain appropriate stock levels and communicate shortages or needs promptly.
• Support catered events by planning, prepping, and assigning tasks to ensure readiness and execution.
• Uphold company culture, standards, and expectations at all times.
• Perform additional duties as assigned.
• In conjunction with the Senior Manager of Food & Beverage, hire, train, schedule, evaluate, and discipline kitchen staff in accordance with company policies.
• Provide onboarding and ongoing training to ensure team members follow proper procedures, safety standards, and time management practices.
• Lead, coach, and develop team members to improve performance and maintain a positive work environment.
• Assign daily tasks and manage station coverage to ensure optimal efficiency and execution.
• Adjust staffing levels and reassign team members as needed during service to support business demands.

Benefits

• food discounts
• free/discounts on selected games, attractions and events
• free memberships for Sports City and credits for setting up your own soccer league
• free pick-up play for soccer/basketball
• Medical, Dental and Vision insurance benefits
• vacation pay

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed
• Number of Employees: 1-10 employees