Kitchen Supervisor - Milk & Honey (Silver Spring)

Thompson Hospitality Corporation•Silver Spring, MD

About The Position

Milk & Honey is hiring a Kitchen Supervisor to oversee daily kitchen operations and help deliver the high-quality dining experience expected by its guests. The supervisor oversees food preparation, cooking, and plating; maintains food quality and presentation; and supports an efficient, positive kitchen team. The role also assists with inventory, supply ordering, and food-cost control, while ensuring cleanliness and compliance with health and safety regulations. The position requires 50–55 hours per week, including evenings and weekends as business needs dictate. The work may also involve early mornings, late nights, weekends, and holidays. Milk & Honey is a New Orleans-themed Southern brunch destination serving dishes from brunch through dinner, with dine-in and takeout options.

Requirements

Proven culinary experience in a supervisory role within a restaurant or similar establishment.
Ability to lead, motivate, and mentor kitchen staff and maintain a positive work environment.
Strong organizational skills for handling a fast-paced kitchen.
Attention to food quality, presentation, and portion control.
Clear verbal communication skills and ability to interact with guests in a busy environment.
Ability to remain calm and composed while multitasking in a fast-paced setting.
Ability to stand and walk for extended periods during long shifts.
Frequent bending, reaching, stooping, and twisting.
Ability to lift, carry, and move items weighing up to 50 pounds.
Manual dexterity to safely handle knives, cookware, and kitchen equipment.
Ability to work in a fast-paced, high-pressure kitchen environment and tolerate exposure to heat, steam, noise, and open flames.
Ability to navigate tight kitchen spaces and multitask efficiently.
Visual and sensory acuity to inspect food quality, presentation, and safety.
Flexibility to work early mornings, late nights, weekends, and holidays as required.
Availability to work 50–55 hours per week, including evenings and weekends as business needs dictate.

Responsibilities

Oversee daily kitchen operations, including food preparation, cooking, and plating, to ensure dishes meet quality standards.
Lead and mentor kitchen staff, providing guidance and support to maintain a cohesive and efficient team.
Monitor food quality, presentation, and portion control, and promptly address issues.
Assist in managing inventory, ordering supplies, and controlling food costs.
Ensure kitchen cleanliness, hygiene, and adherence to health and safety regulations.