Kitchen Supervisor Joesler Kitchen Tucson, AZ Job Details Full-time From $20 an hour 21 hours ago Qualifications Food and beverage product quality management Food quality maintenance Kitchen health and safety standards Recipe adherence Banquet chef experience Line cook experience Food service health code compliance Workflow management (operations management method) Pastry chef experience Operations coordination Coaching Food portioning Cost control Performance management Team development Kitchen cost control Inventory tracking for food cost management Team training Kitchen staff training Head chef experience Leading team collaboration initiatives Production management Materials management in food and beverage Managing kitchen staff Food ordering Training & development Quality control experience within food and beverage industry Restaurant cost management Company guidelines standards in production Task assignment Full Job Description Joesler Kitchen is a new full service restaurant coming soon to the Campbell and River area in Tucson. We would describe it as a modern American eatery built around great food, genuine hospitality, and a strong sense of community. Our menu brings together approachable American favorites and chef-driven dishes, using quality ingredients and thoughtful preparation. With a welcoming dining room, bar, and patio, Joesler Kitchen is designed to be the kind of place guests return to often—to enjoy a great meal, meet friends, have a drink, and feel at home.

Kitchen Supervisor Requirements:

Leadership & Culture:

Minimum 3 years of experience in a junior management or supervisory culinary position. Culture-driven leader who leads by example, builds a positive and accountable team environment, and maintains high standards of professionalism and performance.

Daily Operations & Accountability:

Strong ability to lead daily kitchen operations, prioritize and delegate tasks, and ensure prep, production, and service are executed consistently. Responsible, dependable, and takes ownership of assigned areas and operational challenges.

Training & Team Development:

Experienced in training, coaching, and developing culinary team members while clearly communicating expectations and holding the team accountable to established standards.

Ordering, Production & Cost Awareness:

Experienced with ordering, inventory, daily production, and maintaining appropriate pars. Understands how business levels and anticipated needs impact production and is able to minimize waste and prevent over- or under-production.

Recipes, Quality & Consistency:

Knowledgeable in following standardized recipes, portion control, yields, and preparation methods. Maintains consistent standards for food quality, freshness, presentation, quantity, and food safety while ensuring the right product is produced at the right time and in the right amount.

Pay:

From $20.00 per hour

Work Location:

In person