Kitchen Supervisor

The Kitchen Supervisor oversees the daily operations of a kitchen, ensuring food safety, quality, and efficiency. They manage kitchen staff, coordinate tasks, maintain inventory, and enforce hygiene and safety protocols. They also play a vital role in training, mentoring, and evaluating kitchen staff, as well as addressing member/guest complaints. 

Report To:     Executive Chef, Sous Chef(s)

Key Responsibilities:

Staff Management: Supervise, train, and evaluate kitchen staff, including cooks, food preparation workers, and dishwashers.  

Communication: Coordinate with front of house managers and staff all relevant information regarding daily operations, specials, quantities, etc. 

Food Safety and Quality: Ensure all food is prepared and served according to established standards, including hygiene, sanitation, and portion control. 

Inventory Management: Monitor food and supply levels, communicate with executive chef/sous chef regarding ordering necessary items, and manage stock rotation to prevent shortages and waste. 

Operational Efficiency: Coordinate kitchen workflow, manage schedules, and optimize processes to ensure smooth and timely food preparation. 

Customer Satisfaction: Address customer complaints related to food quality or service, and collaborate with front-of-house staff to ensure a positive dining experience. 

Compliance: Enforce health and safety regulations, maintain a clean and organized kitchen environment, and ensure compliance with all relevant standards. 

Menu Management: May be involved in menu planning, recipe development, and standardization to ensure consistency and quality. 

Training and Development: Train new kitchen staff on proper food handling, cooking techniques, and safety procedures.