A Restaurant or Food Service Supervisor supervises food preparation and staff for a restaurant or dining hall. Manages budget for food supplies, equipment and staff; hires and trains staff; monitors food safety procedures. May plan menus or work with chefs or dieticians to plan menus. Works in a school, hospital, nursing home or other institution.
The Shift Lead is responsible for overseeing kitchen operations during assigned shifts, ensuring that food preparation, quality, cleanliness, and kitchen organization meet Slice House standards. This position acts as the kitchen supervisor in the absence of the Kitchen Manager and plays a key leadership role in executing efficient service during high-volume periods. Strong knowledge of pizza production and line execution is essential.
Responsibilities:
Supervise and coordinate all kitchen staff during assigned shifts to ensure smooth operations Lead pizza production, including dough handling, topping accuracy, and oven management Ensure all food is prepared according to Slice House recipes, quality, and presentation standards Monitor and adjust ticket flow and station performance during service Conduct pre-shift station checks to confirm readiness and proper prep levels Support with prep and line duties as needed, maintaining full proficiency on all stations Train, mentor, and hold team members accountable for performance and kitchen standards Maintain a clean, sanitary, and organized kitchen environment Uphold all health department regulations, food safety protocols, and company policies Manage BOH timekeeping, task delegation, and labor efficiency during shift Assist with receiving and storing inventory; ensure proper labeling and FIFO rotation Communicate with FOH shift leads and managers to ensure timely service and guest satisfaction Complete shift reports and communicate any equipment, staffing, or quality issues to management Enforce opening, mid-shift, and closing checklists and ensure shift completion of tasks Lead by example with professionalism, urgency, and a team-first mindset
Qualifications:
Minimum 2 years of BOH experience in a high-volume kitchen environment 1+ year of leadership or supervisory experience preferred Strong working knowledge of pizza operations (dough, ovens, station setup) Ability to lead a team during peak hours and resolve issues in real-time Proficient in prep, line execution, and all BOH stations ServSafe Food Handler Certification required (Manager Certification preferred) Strong organizational and communication skills Able to lift up to 50 lbs and remain on feet for extended periods Willingness to work flexible shifts, including nights, weekends, and holidays Professional appearance, punctuality, and a positive attitude required
Preferred Attributes:
Experience with pizza ovens (deck, wood-fired, or conveyor) Familiarity with BOH systems: prep sheets, inventory logs, food cost awareness Bi-lingual English/Spanish is a plus Interest in career growth and advancement within the restaurant group
Job Types:
Full-time, Part-time Pay:
$18.21 - $21.00 per hour
Benefits:
401(k) 401(k) matching Employee discount Flexible schedule Health insurance Paid time off Paid training Application Question(s): Are you open to working closing shifts? Are you ServSafe Manager Certified?
Experience:
Food management: 4 years (Required)
Pizza:
1 year (Required) Food industry: 7 years (Required) Kitchen management: 5 years (Required) Shift availability: Day Shift (Preferred) Night Shift (Preferred) Ability to
