Supervisor - Kitchen

Kitchen Supervisor

The Kitchen Supervisor oversees daily kitchen operations and supports the safe, efficient, and consistent preparation of food. This position ensures Team Members follow all food safety, sanitation, health, workplace safety, company, and operational requirements. The Kitchen Supervisor provides direction, training, and accountability to kitchen staff while maintaining food quality, cleanliness, proper equipment use, and compliance with applicable health and safety standards.

Essential Duties And Responsibilities:

• Supervises daily kitchen operations to ensure food is prepared, stored, handled, and served in accordance with company standards and health and safety requirements.
• Ensures Team Members follow proper handwashing, personal hygiene, glove use, uniform, illness-reporting, and safe food-handling practices.
• Monitors food temperatures, cooling and reheating procedures, hot and cold holding, labeling, dating, product rotation, and proper food storage.
• Supports compliance with health department regulations, food safety procedures, sanitation standards, HACCP practices, and other applicable requirements.
• Conducts regular inspections of kitchen areas, preparation stations, storage areas, refrigeration units, dishwashing areas, cooking equipment, and service areas.
• Ensures all kitchen areas are clean, organized, and maintained according to established sanitation schedules and operating standards.
• Completes or verifies required temperature logs, cleaning schedules, sanitation records, inspection forms, and other operational documentation.
• Identifies and corrects food safety concerns, unsafe work practices, sanitation deficiencies, equipment hazards, and other compliance issues.
• Reports accidents, injuries, food safety incidents, equipment concerns, pest activity, maintenance needs, and other operational issues to management.
• Ensures Team Members properly operate, clean, sanitize, and maintain knives, slicers, ovens, fryers, mixers, dish machines, and other kitchen equipment.
• Reinforces safe chemical handling, proper personal protective equipment, spill response, fire prevention, and emergency procedures.
• Supports allergen-control procedures and helps prevent cross-contact during food preparation, cooking, storage, and service.
• Verifies that food products received, stored, prepared, and served meet quality, freshness, portion, temperature, and presentation standards.
• Assists with inventory control, receiving, product rotation, waste control, and maintaining appropriate levels of food and kitchen supplies.
• Provides training, coaching, and direction to Team Members regarding food safety, sanitation, kitchen procedures, equipment operation, service standards, and workplace expectations.
• Conducts pre-shift meetings and communicates daily assignments, safety expectations, menu updates, operational priorities, and service standards.
• Maintains communication with management and other departments regarding staffing, food production, equipment, guest concerns, and operational needs.
• Promotes a clean, safe, respectful, and team-oriented work environment.
• Addresses safety, sanitation, and policy concerns in accordance with company procedures and communicates issues to management as appropriate.
• Assists with opening and closing procedures, including equipment checks, cleaning, securing food and supplies, and verifying that the kitchen is properly prepared for the next shift.
• Maintains confidentiality of company, Team Member, guest, and operational information.
• Complies with all Morongo Casino Resort & Spa policies, procedures, standards, and applicable Tribal, federal, state, and local requirements.
• Performs other duties as assigned.

Supervisory Responsibilities:

• Provides daily direction, supervision, training, coaching, and support to kitchen Team Members.
• Holds Team Members accountable for food safety, sanitation, attendance, performance, safety, and compliance with company standards.
• Assists management with performance feedback, documentation, recognition, corrective action, and Team Member development.
• Promotes teamwork, professionalism, accountability, and a positive work environment.

Qualifications:

• Knowledge of food safety, sanitation, kitchen operations, and safe work practices.
• Ability to understand and apply health department requirements, food safety procedures, and company standards.
• Ability to inspect kitchen operations and promptly correct safety, sanitation, and food-handling concerns.
• Strong communication, leadership, organization, and problem-solving skills.
• Ability to train and coach Team Members with different levels of experience.
• Ability to remain calm and make sound decisions in a fast-paced kitchen environment.
• Ability to work effectively with Team Members, management, vendors, and other departments.
• Ability to read, understand, and complete food safety logs, cleaning schedules, recipes, checklists, and operational documentation.
• Ability to work flexible schedules, including weekends, holidays, evenings, and early mornings, as required.

Education and/or Experience:

• High school diploma or equivalent preferred.
• Associate's or Bachelor's degree in Culinary Arts, Food Safety, Hospitality, or a related field is preferred.
• Previous experience in a kitchen, food service, food safety, or sanitation-related role preferred.
• Supervisory experience in a kitchen, restaurant, casino, resort, or other hospitality environment preferred.
• Knowledge of food safety standards, sanitation procedures, and kitchen operations.
• Experience training or assisting Team Members with food safety and sanitation procedures.
• Ability to monitor kitchen practices and support compliance with company and health department requirements.
• Experience in a high-volume food service or hospitality environment preferred.

Licenses, Certificates, Registrations:

Must successfully complete a background check and obtain a gaming license issued by the Morongo Gaming Agency, as required. ServSafe Manager Certification and a valid Food Handler Card are also required or must be obtained within the required timeframe.

Language Skills:

Must be able to read and interpret documents in English, such as instructions, guidelines, policies, and procedures. Must also be able to communicate clearly and effectively with team members, management, and guests.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions.

• Communication Skills: Must communicate clearly, professionally, and effectively with team members, department leaders, vendors, and regulatory personnel. Responsible for providing food safety guidance, conducting training, documenting findings, and communicating corrective actions.
• Lifting and Carrying: Frequently lifts and carries inspection supplies, testing equipment, food samples, documentation materials, and containers weighing up to 25 pounds. Occasional lifting of items weighing up to 50 pounds may be required.
• Manual Dexterity: Frequently uses hands and fingers to handle thermometers, testing devices, sampling tools, documentation materials, labels, and personal protective equipment with accuracy and care.
• Mobility: Continuously moves throughout kitchens, restaurants, food storage areas, receiving areas, warehouses, offices, and other property locations to conduct inspections, observe food-handling practices, and verify compliance.
• Stationary Work: May remain standing or walking for extended periods while conducting inspections, observing operations, providing training, and completing follow-up activities. Periodic sitting may be required for documentation and computer work.
• Tool and Equipment Operation: Frequently uses food safety and sanitation equipment, including thermometers, temperature-monitoring devices, testing kits, computers, tablets, cameras, and other inspection tools. Responsible for ensuring equipment is used properly, maintained, and calibrated as required.
• Visual Acuity: Requires near and far vision to inspect food products, food-contact surfaces, storage areas, labels, expiration dates, temperature logs, sanitation conditions, and team member practices. Must be able to read written procedures, reports, regulatory requirements, and electronic records.
• Working Conditions: Routinely works in commercial kitchens, food service areas, storage rooms, receiving areas, and other environments that may be hot, cold, humid, wet, noisy, or exposed to food odors, grease, cleaning chemicals, and refrigerated or freezer temperatures. May also be exposed to a smoking environment while performing duties in designated areas of the property.

Work Environment