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.
As the Kitchen Supervisor , you are a critical part of our operation. You will oversee cooking, food preparation, kitchen logistics, and daily operations while fostering a high-performing team that achieves both financial and company objectives. To be successful, the ideal candidate brings proven culinary and management experience, a strong entrepreneurial business sense, outstanding leadership, and excellent communication abilities.
Key Responsibilities:
Manage day-to-day kitchen operations, oversee food preparation, and ensure flawless food presentation and quality. Order materials, supplies, and ingredients based on demand; monitor inventory levels and perform weekly assessments. Recruit, train, and support all kitchen staff, creating a positive yet effective work environment and leading by example. Manage labor costs and payroll budgets by creating staff schedules that meet business expectations. Oversee food, beverage, and controllable expenses, and review weekly and monthly financial reports to improve profitability. Store all food products and maintain strict sanitation and safety standards in full compliance with regulations at all times.
Job Qualifications:
Minimum of 2 years of experience in a similar role, with proven work experience as a Kitchen Manager, F&B Manager, or Head Chef. Hands-on experience with restaurant and kitchen inventory ordering, along with a strong knowledge of various recipes. Ability to manage a team effectively in a fast-paced work environment. Excellent interpersonal and communication skills with a dependable, reliable work ethic. Current Manager ServSafe Certification required. Certification from a culinary school or a degree in Restaurant Management is preferred. Ability to stand and walk constantly throughout a 10-hour workday. Commitment to 10-hour shifts during the workweek. Flexibility to work during evenings and weekends, including the ability to cover shifts as needed.
