Overview
We are seeking a dynamic and energetic Kitchen Supervisor to lead our savory team at Sevens
This role combines hands-on food preparation, team leadership, and operational management to ensure the highest standards of food quality, safety, and service. As a Kitchen Supervisor, you will lead the team in a fast-paced environment while maintaining strict adherence to food safety protocols and budget controls. You will be working alongside our Pastry Team BOH to ensure smooth service throughout shift, creating and implementing new menu items and working collaboratively with our FOH team to deliver exceptional food to our guests.
Duties
- Oversee daily kitchen operations, ensuring smooth workflow and timely food production for all service periods.
- Supervise and motivate kitchen staff, fostering a collaborative environment focused on high standards of food quality and safety.
- Manage inventory control and food stock levels, minimizing waste while ensuring availability of ingredients for menu items.
- Implement and enforce food safety sanitizing procedures in compliance with health regulations to maintain a clean, safe kitchen environment.
- Assist with menu planning, recipe development, and portion control to optimize cost efficiency without compromising quality.
- Coordinate catering events and banquet preparations, ensuring all dietary requirements are met with precision.
- Monitor shift schedules, assign tasks effectively, and manage staffing levels to meet operational demands.
- Conduct training sessions on food handling, cooking techniques, and kitchen safety to enhance team skills.
- Oversee food presentation standards, ensuring dishes meet aesthetic and quality expectations.
- Collaborate with management on budget management, cost control initiatives, and overall kitchen performance improvements.
Requirements
- At least 1 year experience supervising in a fast-paced kitchen or restaurant setting with strong leadership skills.
- Extensive knowledge of dietary requirements and experience managing dietary departments or special menus.
- Strong background in food safety protocols, sanitizing procedures, and hygiene standards.
- Expertise in inventory management, cost control, and kitchen operations management.
- Hands-on cooking skills with a thorough understanding of culinary techniques across various cuisines.
- Experience with menu planning, food service management, and catering logistics.
- Ability to lead teams effectively while maintaining high morale and productivity levels.
- Excellent communication skills combined with a proactive approach to problem-solving.
- Knowledge of restaurant management systems or POS systems is preferred.
Pay: $21.00 - $26.00 per hour
Benefits:
- Flexible schedule
- Food provided
- Paid time off
Work Location: In person
