Job Description
Kitchen Supervisor Dos Mas Halal Taqueria Clifton, NJ Job Details Part-time | Full-time $20 - $23 an hour 3 hours ago Benefits Paid training Food provided Qualifications Kitchen health and safety standards Interpersonal skills Quick service & fast food restaurant Team leadership Coaching Talent management Performance management Team development Kitchen cost control Hospitality industry experience Leading team collaboration initiatives Managing kitchen staff Restaurant cost management Restaurant supply ordering Communication with kitchen staff Full Job Description About the
Role:
The Kitchen Supervisor embodies our core values, embraces the Dos Mas culture, and is enthusiastic about excellent hospitality. They have a passion for flavor and hospitality, have a can-do attitude, take initiative and work with a sense of urgency. Our Kitchen Supervisor is responsible for supporting senior leadership in executing daily operations and keeping associates (team members) accountable for each component of their daily tasks and responsibilities. Our Kitchen Supervisor's three main areas of focus are ensuring kitchen systems and operations run effectively, coaching and developing associates, and ensuring a food safe environment. Our Kitchen Supervisors lead by example and set the tone that others will follow. Our Benefits Include:
Competitive Pay Flexible scheduling (closed on Mondays) Free Food for every shift you work A fun work environment where you can positively influence others Intentional growth and development to help you reach your professional goals Responsibilities:
Kitchen Operations & Food Quality Own the daily back of house operation of the store in a high-volume, fast-paced restaurant, including prep, production, and service. Hold the line on recipe adherence. Every dish leaves the kitchen the Dos Mas way, every time. Monitor cooking temperatures, hold times, and plating standards in real time. Conduct daily line check before service to ensure stations are prepped, stocked, and ready. Monitor food quality, ticket times, and station performance. Ensure adherence to food safety, sanitation, and Halal compliance standards without exception. Conduct regular inspections to ensure food quality, presentation, and portioning meet standards. Monitor ticket times, station performance, and address any issues by implementing corrective actions. Collaborate with the Managing Director to deploy new menu items and/or seasonal specials. Team Leadership & Scheduling Collaborate with the Shift Manager in creating and maintaining staff schedules, ensuring adequate coverage while managing labor costs. Adjust schedules as needed based on business volume and staffing requirements. Train, lead, and motivate kitchen staff. Create a positive and collaborative work environment while setting performance expectations and provide real-time feedback. Effectively communication with all team mbmers, other managers, and managing director to ensure smooth operations. Identify high-potential Associates and actively develop them for advancement. Inventory & Financial Management Monitor inventory levels, place orders, and manage stock rotation to ensure freshness and minimize waste. Coordinate with suppliers and vendors for timely deliveries. Apply FIFO protocols and minimize waste through disciplined prep and rotation practices. Work closely with the Managing Director to monitor labor and food cost performance against targets; escalate variances to the Managing Director. Identify opportunities for cost savings without compromising quality or customer satisfaction. Maintain accurate records and reports related to food inventory, wastage, labor hours, and any operational requirements. Provide necessary reports to the Managing Director. Compliance & Standards Maintain full compliance with all applicable health, safety, and labor laws. Implement and enforce proper procedures for food handling, storage, and cleanliness. Ensure Halal certifications are current, displayed, and upheld across all sourcing and handling. Ensure proper operation, maintenance, and cleanliness of kitchen equipment. Report any facility, equipment or safety issues to the Managing Director promptly. Qualifications and Requirements:
Previous experience in kitchen management or leadership role, preferably in QSR or fast-casual restaurant setting. Strong knowledge of back of house operations, including food preparation, cooking techniques, and kitchen safety procedures. Proficiency in managing inventory, placing orders, and controlling costs. Smiling and creating a welcoming and hospitable environment. Reliable transportation. Ability to work in a fast-paced environment. Strong people skills with a desire to coach team members. Ability to work in a team environment with shared ownership and responsibility. A leader who earns respect through action, not just authority. Strong communicator — comfortable giving direct feedback and having hard conversations. Familiarity with Halal standards is a plus; a genuine commitment to learning and upholding them is required. Food Handler's Certification (or ability to obtain within 30 days of hire). Pay:
$20.00 - $23.00 per hour Benefits:
Paid training Work Location:
In person
