Lead Line Cook/Shift Supervisor

Postcard / Commissary Kitchen•New York, NY

About The Position

GENERAL DESCRIPTION The Shift Supervisor supports the culinary leadership team by overseeing day-to-day kitchen operations. In the absence of the Sous Chef, the Shift Supervisor assumes full operational leadership of the kitchen, including direct oversight of all BOH staff. Responsibilities include supervising prep and line staff, ensuring food quality and consistency, enforcing cleanliness and safety standards, monitoring inventory and waste, and communicating issues, needs, or maintenance concerns to management. The Shift Supervisor helps create a productive, organized, and respectful kitchen environment focused on excellence and teamwork.

Requirements

Strong culinary knowledge, food safety understanding, and kitchen workflow awareness
Ability to lead and motivate a team, inspiring performance and pride in craftsmanship
Self-starter with an ownership mentality and high personal standards
Excellent communication skills with the ability to give clear direction
Strong organizational skills and attention to detail
Effective time management; able to prioritize in fast-paced environments
Ability to problem-solve and delegate appropriately
Team-oriented; willing to step in wherever needed to support operations
Proficient with kitchen documentation and basic technology platforms, including inventory tools, temperature logs, and POS support
Compliance with all company policies and procedures, as well as applicable city, state, and federal laws
Adherence to all HR policies and guidelines
Able to lift at least 30 pounds on a regular basis
Able to bend, stoop, stand, and perform extensive walking for 8–10 hours a day
Able to work nights, weekends, holidays, and a variable schedule per the needs of the business

Responsibilities

Support and act in alignment with the company mission, vision, and values
Oversee day-to-day operations of the kitchen and prep areas
Maintain exceptional standards of food quality, consistency, cleanliness, and organization
Coordinate with FOH and BOH leadership to ensure smooth service, timing, and communication
Cook and prepare food for consumption by the customer
Support and assist fellow team members whenever possible
Ensure all company recipes, specs, plating, and portion standards are followed at all times
Enforce sanitation standards, health regulations, and food safety procedures, including labeling, storage, temperature logs, and cross-contamination prevention
Conduct BOH walkthroughs to ensure DOH readiness; address issues immediately
Identify and resolve potential safety hazards; communicate accidents or injuries following established procedures
Notify management of equipment or facility repair and maintenance needs
Minimize waste and monitor product rotation using FIFO standards
Assist with washing dishes and cleaning as necessary
Assume full supervisory responsibility for all kitchen staff during prep and service when the Sous Chef is not present
Assign and verify completion of daily prep lists and side work
Provide direction to the Delivery Packer/Prep Cook Assistant throughout the shift, including task prioritization and workflow management
Lead by example with a hands-on, collaborative approach on the line
Train new cooks and reinforce culinary standards and systems
Maintain a calm, professional environment, even during high-volume service
Support conflict resolution and escalate performance concerns to management as needed
Partner with leadership to ensure accountability, teamwork, and respect across the kitchen