Kitchen Supervisor

Role Overview

Responsibilities

• Supervise and coordinate back-of-house and front-of-house teams.
• Train, guide, and support team members while promoting professional development.
• Monitor recipes, portion control, food production, and quality standards.
• Plan daily production schedules with the Head Chef based on demand and inventory.
• Manage ordering, stock levels, inventory counts, documentation, waste, and costs.
• Enforce HACCP, food safety, sanitation, hygiene, and health and safety standards.
• Coordinate equipment maintenance, facility functionality, cleanliness, and daily unit cleaning.
• Prepare and open stations, check supplies, and restock ingredients, condiments, and utensils.
• Monitor productivity and coordinate order flow for timely and accurate delivery.
• Create employee schedules based on staffing needs, labor costs, and operational requirements.
• Collaborate with front-of-house and kitchen teams to ensure smooth service delivery.
• Identify improvements in processes, efficiency, and customer satisfaction.

Qualifications

• High school diploma or equivalent qualification is required.
• A degree or certification in a related field is a plus.
• Prior supervisory or managerial food-service experience is required, preferably in a cloud kitchen or similar fast-paced setting.
• Strong leadership, people management, communication, and interpersonal skills are required.
• Knowledge of food safety and sanitation regulations, including HACCP guidelines, is required.
• Understanding of kitchen operations, food production, inventory management, and quality control is required.
• Ability to work under pressure, multitask, maintain attention to detail, and meet deadlines is required.
• Flexibility to work evenings, weekends, and holidays according to operational needs is required.
• Knowledge of inventory systems and basic food and labor cost principles is preferred.
• Strong problem-solving and decision-making skills are required.
• A customer-focused approach and commitment to food quality and service are required.