Travel Center Kitchen Supervisor Position Summary The Travel Center Kitchen Supervisor is responsible for overseeing the daily operations of the travel center kitchen, ensuring food quality, food safety, customer satisfaction, and team performance. This position supervises kitchen staff, manages inventory, maintains company standards, and supports sales and profitability goals while providing exceptional service to travelers and guests. Essential Duties and Responsibilities of Operations & Food Service

• Supervise daily kitchen operations and ensure efficient food preparation and service.
• Ensure all menu items are prepared according to company recipes, quality standards, and presentation guidelines.
• Monitor food quality, freshness, and proper portion control.
• Maintain a clean, organized, and safe kitchen environment.
• Ensure compliance with all federal, state, and local health department regulations.
• Conduct regular line checks and quality inspections throughout each shift.
• Address customer concerns and resolve issues in a professional and timely manner. Leadership & Team Development
• Lead, motivate, and develop kitchen team members.
• Assist with hiring, onboarding, and training new employees.
• Schedule staff to meet business demands while controlling labor costs.
• Monitor employee performance and provide coaching, feedback, and corrective action when necessary.
• Promote teamwork and foster a positive work environment. Inventory & Cost Control
• Manage food and supply inventories to ensure adequate stock levels.
• Place and receive product orders according to company procedures.
• Monitor product usage, waste, and spoilage to maximize profitability.
• Conduct inventory counts and maintain accurate records.
• Ensure proper storage, rotation, and handling of all food products using FIFO practices. Safety & Compliance
• Enforce food safety, sanitation, and workplace safety standards.
• Ensure compliance with HACCP, health department, and company food safety programs.
• Report accidents, injuries, equipment issues, and safety concerns promptly.
• Verify that kitchen equipment is operated safely and maintained properly. Qualifications
• High school diploma or GED required.
• Previous restaurant, convenience store foodservice, travel center, or quick-service restaurant experience preferred.
• Prior supervisory or leadership experience preferred.
• Strong knowledge of food safety and sanitation regulations.
• Ability to work in a fast-paced environment.
• Excellent communication and leadership skills.
• Basic computer and inventory management skills.
• Food Handler's Permit and/or ServSafe Certification preferred or ability to obtain. Physical Requirements
• Ability to stand and walk for extended periods.
• Frequently lift, carry, push, and pull up to 50 pounds.
• Ability to bend, stoop, reach, and perform repetitive motions.
• Ability to work in hot, cold, wet, and fast-paced kitchen environments. Work Schedule
• Flexible schedule including days, evenings, weekends, holidays, and overnight shifts as business needs require.
• Must be available to respond to operational needs and staffing situations. Key Performance Indicators (KPIs)
• Food safety and sanitation compliance scores.
• Labor cost management.
• Food cost and waste control.
• Customer satisfaction scores.
• Kitchen productivity and speed of service.

Job Type:

Full-time Pay:

$17.00 - $19.00 per hour

Benefits:

401(k) Dental insurance Health insurance Paid time off Vision insurance

Shift:

Morning shift

Experience:

Culinary experience: 1 year (Preferred)

Cooking:

1 year (Preferred)

Work Location:

In person