F&B Kitchen & Operations Supervisor

F&B Kitchen & Operations Supervisor Hollywood Park Casino Company (HPCC) - 3.0 Inglewood, CA Job Details Full-time $28 - $32 an hour 4 hours ago Benefits Health insurance Dental insurance 401(k) Paid time off Vision insurance Employee discount Opportunities for advancement Life insurance Qualifications Operations management Managing hospitality teams Supervising experience Bachelor's degree Team management Staff training Business Administration Food safety Hospitality management

Full Job Description Position Summary:

The Kitchen & Operations Supervisor (Swing Shift) is responsible for full oversight of front-of-house and back-of-house operations, with a primary emphasis on kitchen execution, food quality, and ticket flow management. This role serves as the senior on-site leader and Person-in-Charge (PIC) during evening operations, ensuring seamless coordination between kitchen and service teams in a high-volume, fast-paced casino environment. The ideal candidate possesses hands-on experience in a high-volume kitchen and demonstrates the ability to lead, direct, and support both BOH and FOH teams while maintaining operational excellence. Major Duties and Responsibilities The essential functions include, but are not limited to, the following: Kitchen Leadership & Execution Lead and direct kitchen operations during peak service periods Manage ticket flow to ensure speed, accuracy, and consistency Provide hands-on support in kitchen roles when needed (expo, line, plating) Ensure all food meets quality, presentation, and portion standards Oversee prep execution, station readiness, and kitchen organization Enforce food safety, sanitation, and health department standards Identify and resolve operational bottlenecks in real time Front of House Oversight Supervise FOH operations to ensure efficient, high-quality service Act as escalation point for guest service issues and recovery situations Maintain clear communication between FOH and BOH teams Support service staff during high-volume periods to maintain flow Shift Leadership & Accountability Serve as Person-in-Charge (PIC) with full decision-making authority Lead all F&B staff with a focus on accountability and urgency Conduct pre-shift meetings to communicate priorities and updates Make real-time decisions regarding staffing and operations Maintain strong leadership presence on the gaming floor and in the kitchen, while working seamlessly with gaming management. Works cohesively with

FOH & BOH

supervisors on shift. Kitchen Equipment & Safety Oversee proper use of all kitchen equipment (grills, fryers, ovens, etc.) Ensure compliance with all safety and handling procedures Train staff on proper equipment use and safety practices Identify and report maintenance or repair needs Enforce knife safety and proper storage procedures Administrative & Systems Oversight Maintain recipes within Yellow Dog system Manage menu updates in Micros POS system Conduct and reconcile food and beverage inventory as directed Monitor product usage, waste, QSA, and cost controls Team Development Assist in hiring, onboarding, and training team members as directed by Chef & F&B manager Coach staff in front of house and kitchen execution and service standards established. Promote a culture of accountability, teamwork, and professionalism Qualifications, Experience, Education

• Must be 21 years of age or older to apply.
• Must be able to pass a background check and obtain a valid work permit before entering this position.
• Must have employment eligibility in the U.

S. Bachelor's degree in hospitality, Business Administration, or a related field preferred. Minimum of five (3) years of progressive supervisory experience in food and beverage management, preferably within a casino, hotel, or large-scale hospitality environment.

Required:

Hands-on experience in a high-volume kitchen (line cook, lead cook, sous chef, or equivalent) Strong knowledge of both BOH and FOH operations Experience with Micros POS (preferred) and inventory systems (Yellow Dog a plus) Knowledge of food safety and sanitation standards Ability to lead in a fast-paced, high-pressure environment Flexible availability including evenings, weekends, and holidays

• Duties for this position require moderate physical exertion, such as sitting/walking at will, standing/sitting for long periods, lifting/carrying objects weighing up to 30 lbs.

, pushing/pulling objects, crouching/kneeling, bending, reaching, kneeling, twisting, close vision, color/depth perception, hearing sounds/communication, and handling/grasping/fingering equipment. Safety precautions must be used at all times to avoid injury to oneself and others. Core Competencies Decision-Making Under Pressure Guest Service Excellence Kitchen Leadership & Execution Operational Efficiency Communication & Team Alignment Accountability & Ownership Key Performance Indicators (KPIs) Ticket times and kitchen throughput Food quality and consistency Guest satisfaction and service recovery Health and safety compliance Labor efficiency and productivity Team performance and staff retention

Pay:

$28.00 - $32.00 per hour

Benefits:

401(k) Dental insurance Employee discount Health insurance Life insurance Opportunities for advancement Paid time off Vision insurance

Work Location:

In person