Kitchen Operations Supervisor

Cultivate Kitchen Co. is a fast-growing, chef-driven meal prep and catering company based in Westminster, Colorado. We've recently expanded into a larger production facility and are seeking a Culinary Supervisor to take ownership of kitchen operations with both culinary skill and operational leadership. This role goes beyond a traditional kitchen manager: you will be expected to build systems for efficiency and train the team in how to use them for both inventory management, decrease waste and increase profits, lead a team in high-volume production, and create scalable processes that will support our continued growth. We offer a base pay with a tiered incentive structure. Key Responsibilities Lead, supervise, and train kitchen staff to ensure consistent, high-quality execution of meal prep and catering menus. Spearhead the creation and documentation of standardized kitchen protocols (prep checklists, production workflows, training systems, safety compliance). Candidate will review systems already in place and tune them to create seamless meal prep days. Scale recipes and processes for high-volume production while maintaining quality and consistency. Oversee and assist in food production, portioning, and plating standards for both meal prep and catered events. Manage ordering, receiving, and inventory with a focus on cost efficiency. Maintain weekly and monthly reporting on food costs, labor, and kitchen efficiency. Collaborate with ownership on menu development, recipe testing, and new product launches. Enforce strict sanitation, food safety, and ServSafe compliance standards. Schedule and coordinate kitchen staff shifts to meet production demands. Act as the point of accountability for kitchen operations—managing performance, resolving conflicts, and ensuring smooth workflows. Requirements Minimum 5 years of leadership experience in a high-volume production kitchen (commissary, meal prep, or catering strongly required). Proven ability to design and implement kitchen systems, SOPs, and training programs. Strong organizational skills with the ability to manage multiple priorities in a fast-paced environment. Experience with food costing, portioning, and labor management. Knowledge of diverse cuisines and ability to accommodate dietary restrictions. ServSafe Manager (or equivalent) required prior to hire. Culinary school degree or restaurant management certification a plus. Flexibility for occasional evenings and weekends during peak catering. Reliable transportation to our Westminster facility. Benefits Health insurance stipend 401(k) Paid vacation after 9 months Two paid holidays (Thanksgiving & Christmas) Fun, supportive work environment with opportunities for leadership growth Base Pay + Tiered Incentive Structure About Us At Cultivate Kitchen Co., we believe food should be chef-crafted, efficient, and scalable without sacrificing quality. Our team thrives on collaboration, efficiency, and culinary excellence—whether preparing hundreds of meals in our commercial kitchen or executing unforgettable catered events. We're seeking a hands-on leader who not only excels at cooking but can also create systems, and guide our team to the next level of growth.

Job Types:

Full-time, Part-time, Contract Pay:

$55,000.00 - $58,500.00 per year Expected hours: 40 per week

Benefits:

401(k) Health insurance Paid sick time Paid time off Application Question(s): Describe a time you implemented a new system or protocol in a kitchen (e.g., workflow, prep list, training program). What was the outcome? When scaling a recipe from 10 to 200 servings, what steps do you take to ensure consistency and quality? What methods do you use to track and control food and labor costs in a high-volume kitchen? What is the largest operation you've overseen?

Shift availability:

Day Shift (Required) Ability to

Commute:

Broomfield, CO 80020 (Required)

Work Location:

In person