13402 Noel Road
Dallas , TX 75240
The Kitchen Supervisor is responsible for overseeing daily kitchen operations, ensuring food quality and safety standards are met, and providing hands-on leadership to the kitchen team. This role requires the Kitchen Supervisor to be present on the line at all times during service, with no office hours required. The Kitchen Supervisor ensures smooth workflow, maintains a positive work environment, and supports the Sous Chef and Executive Chef in achieving operational excellence. Work schedules include weekends and holidays as per business requirements.
QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCEMinimum of three years of experience in a high-volume kitchen, with at least one year in a supervisory or leadership role.
Culinary school diploma or equivalent experience preferred.
Strong knowledge of food preparation, cooking techniques, and kitchen operations.
Proficient in menu execution, recipe execution and inventory check points,
Ability to lead, motivate, and train a diverse team.
Excellent problem-solving skills and ability to work under pressure.
Knowledge of food safety and sanitation regulations (e.g., Manager ServSafe certification preferred).
Strong communication and interpersonal skills.
High school diploma or equivalent required.
ESSENTIAL FUNCTIONS:Supervise and coordinate the activities of cooks and kitchen staff during service, ensuring efficient workflow and adherence to recipes and standards.
Ensure the Kitchen Supervisor is present on the line at all times during service, providing hands-on support and guidance to the team.
Monitor food quality and presentation to ensure consistency and guest satisfaction.
Oversee food preparation, cooking, and plating processes to maintain high standards.
Train, mentor, and develop kitchen staff, fostering a positive and productive work environment.
Ensure compliance with food safety, sanitation, and hygiene standards at all times.
Assist in inventory management, receiving, and proper storage of food and supplies.
Implement and enforce the First-In, First-Out (FIFO) method for inventory control.
Conduct regular inspections of kitchen equipment and report maintenance needs to the Executive Chef.
Assist in scheduling and assigning tasks to kitchen staff based on business needs.
Resolve any issues or conflicts that arise during service promptly and professionally.
Collaborate with the Executive Chef and Sous Chef to plan menus, specials, and banquet events.
Monitor food costs and portion control to minimize waste and maximize profitability.
Ensure all stations are clean, organized, and properly stocked at the end of each shift.
Maintain open communication with the Stewarding department to ensure proper availability of equipment and utensils.
Use, implement, and monitor paper forms A-1, A-2, and A-3 during the shift when necessary to ensure proper documentation and compliance.
Oversee deep cleaning projects for kitchen equipment to maintain cleanliness and functionality.
Ensure the daily completion of the Line Prep list to guarantee all stations are ready for service.
Ensure all staff follow only approved recipes as directed by the Executive Chef.
Make sure all team members take their required breaks and assist with covering their duties during breaks to maintain workflow.
MARGINAL FUNCTIONS:Assist in other areas of the kitchen as needed, including food preparation and dishwashing during peak times.
Participate in staff meetings and training sessions as required.
Perform any other duties as assigned by the Executive Chef or Sous Chef.
ENVIRONMENT:Fast-paced, high-pressure kitchen environment.
Standing for extended periods on hard tile floors.
Exposure to heat, steam, and noise from kitchen equipment.
Frequent interaction with kitchen staff, servers, and management.
Work may involve lifting heavy objects (up to 50 lbs) and working in tight spaces.
Posted May 30, 2025Want to find more Hospitality Service opportunities?
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