Position Summary The Kitchen Supervisor serves as the primary on-the-floor leader for all kitchen personnel and is accountable for the full scope of kitchen operations. This role is responsible for inspecting and enforcing operational processes, actively directing team members, and maintaining rigorous food safety and sanitation standards. The Kitchen Supervisor drives the "WOW" guest experience through excellence in food quality, team development, and operational discipline.

LEADERSHIP & TEAM DIRECTION

Maintain an active, visible presence on the floor every shift, setting the tone for performance, attitude, and professionalism Direct team members throughout service — assign stations, manage workflow, and intervene immediately when standards are not met. Coach and train staff in real time; address performance gaps directly and constructively

REQUIRED

High School Diploma/GED or equivalent work experience. Minimum 3 years of experience as a Cook or Kitchen Assistant. Proven experience directing and developing a kitchen team. Current Food Protection certification (must be maintained throughout employment). Current Allergen Awareness certificate Ability to perform basic arithmetic and understand measurements and conversions.

ESSENTIAL QUALIFICATIONS

Strong leadership presence — sets clear expectations, holds team members accountable, and drives results through people. Solutions-oriented and decisive under pressure, with composure in a fast-paced environment. Guest-focused with an outgoing, positive, and professional demeanor. High attention to detail and strong organizational skills across simultaneous priorities Strong verbal and written communication skills in English; ability to give and receive clear direction

PREFERRED

Previous supervisory experience in a food service setting. Experience in school, university, or institutional foodservice Bilingual proficiency in English and Spanish.

PHYSICAL DEMANDS

Stand and walk for extended periods throughout the shift. Frequently reach, bend, and use hands for food prep and equipment operation. Occasionally lift and/or move up to 25 pounds. Exposure to heat, steam, odors, noise, walk-in freezers, and cleaning chemicals Fine hand manipulation required (knife skills and keyboarding).