Kitchen Supervisor

Job Summary:

Assists in culinary operations, including the planning, ordering and preparation and cooking of food for both customer and employee outlets, while ensuring all standards are met and processes/procedures are being followed.

The Details:

Position Type:

Seasonal Season Dates:

May 2026 to early October 2026

Pay:

$24.45/hour

Schedule:

Typical schedule is 40 hours, 5 days per week (may include weekends, evenings, and holidays)

Housing:

Employee housing is not available Responsibilities Assists in planning and executing daily food preparation taking into consideration sustainability, food surpluses/leftovers, anticipated patrons, popularity of dishes, nutrition, and recency of menu. Ensures proper methods of food preparation and cooking are being followed. Ensures portion sizes, garnishments, and final product meet prescribed standard. Actively works on the Dakota Kitchen hot line during peak business hours, ensuring plate presentation, quality of food, organization/cleanliness and all related safety and sanitation protocols ensure a quality outcome. Takes the lead in planning the Employee Dining Room (EDR) menu and making adjustments based on feedback. Responsible for ensuring full compliance with all local, state, and federal health code regulations. Consistently enforces sanitation and safety standards to maintain a clean and legally compliant work environment. Assists in placing food and supply orders up to three times per week to maintain appropriate inventory levels. Assists with month-end inventory counts to ensure accuracy and proper stock management. Oversee daily cleaning procedures and enforce hygiene standards among all kitchen staff. Maintain accurate temperature logs and ensuring all cold storage foods are properly date-labeled in compliance with food safety guidelines. Responsible for ensuring staff are properly trained for their assigned areas and consistently following the correct processes and procedures. During peak season could be upwards of 20 staff in a designated area. Helps to ensure cost control within the department while meeting sustainability objectives. Assists with planning and executing banquets and group events. Provides input for scheduling. Would assist in customer-facing operations as needed. Understand and actively support Company's Mission Statement, Core Values, and Sustainability efforts. Other duties as assigned. Qualifications 3+ years previous experience in a culinary leadership; or a culinary degree and 1+ years of pervious experience. Must have ServSafe Manager certification or be able to obtain within 6 months from date of hire. Ability to provide excellent customer service. Ability to listen and effectively communicate. Ability to work in a fast-paced environment where project priorities, task deadlines, and assignments can change quickly and with little notice. Must be a self-starter who can work with minimal supervision while working within set guidelines. Ability to adapt training methods to different skill and ability levels. Willing to "pitch-in" and help the team with tasks. Must be a positive team player with flexible schedules who like to have fun and have the passion to work.

Physical Requirements include:

Constantly standing, walking, handling, reaching outward, lift/carrying up to 20 pounds, and pushing/pulling up to 12 pounds. Frequently reaching above shoulder, lifting/carrying 21-50 pounds, and pushing/pulling 13-25 pounds. Occasionally sitting, climbing, crawling, squatting/kneeling, bending, lifting/carrying over 50 pounds, and pushing/pulling over 26 pounds.