Kitchen Supervisor

Base Pay $24.00 - $32.00 / Hour Employee Type FT Non-Exempt Required Degree High school Manage Others Yes Contact information Name Human Resources Description · Supervise daily kitchen operations including food preparation, cooking, plating, and service execution.

• Lead and direct kitchen staff including Lead Cooks, Line Cooks, and Dish Machine Operators.
• Will assume and perform the operational responsibilities of any direct report position as necessary to ensure continuity of operations during staffing shortages.
• Ensure all food is prepared and presented according to established recipes, portion controls, and presentation standards.
• Monitor kitchen workflow to ensure timely ticket execution and efficient service during all operating hours.
• Conduct pre-shift meetings to communicate daily priorities, menu changes, and operational expectations.
• Provide ongoing coaching, direction, and performance feedback to kitchen team members.
• Enforce compliance with all food safety, sanitation, and health department regulations.
• Ensure proper food handling, storage, labeling, and rotation (FIFO) practices are followed at all times.
• Assist with scheduling and shift coverage to ensure appropriate staffing levels based on business demands.
• Monitor kitchen cleanliness and organization, ensuring all areas meet company established and applicable regulatory standards.
• Address and resolve operational or staff issues promptly to maintain productivity and team morale.
• Support inventory control processes including product usage, waste reduction, and stock levels.
• Assist the Executive Chef in maintaining consistency in kitchen systems, procedures, and standards.
• Ensure all kitchen equipment is used safely and properly and report maintenance or repair needs as necessary.
• Maintain clear communication with front-of-house leadership to ensure smooth service operations.
• Support onboarding and training of new kitchen employees on procedures and expectations.
• Ensure compliance with all Tribal Gaming regulations as applicable to kitchen operations.
• Complete required administrative tasks, logs, and reports as directed by the Executive Chef.
• Perform other duties and responsibilities as assigned by management.

Working Conditions & Environment: · Work is performed in a fast-paced kitchen and casino environment.

• Exposure to high temperatures, open flames, and commercial kitchen equipment.
• Work environment may include loud noise and frequent interruptions.
• Exposure to secondhand smoke may occur in designated gaming areas.
• Requires standing, walking, bending, and lifting for extended periods of time.
• Must be able to lift and carry items weighing up to 50 pounds.
• Must be able to work all shifts including evenings, weekends, and holidays.
• Requires frequent interaction with team members and management in a high-volume setting.

Level of Authority & Restrictions: · Supervision of all back of house team members in the Food and Beverage department.

• Responsible for enforcing kitchen standards, procedures, and performance expectations.
• Reports operational concerns and escalated personnel matters to the Executive Chef.

Requirements · Must be at least 21 years of age.

• High School Diploma or GED required.
• Minimum two (2) years’ experience in kitchen or food service operations.
• At least one (1) year in a lead or supervisory role preferred.
• Strong understanding of kitchen operations, workflow, and food safety practices.
• Casino or high-volume kitchen experience preferred.
• Must possess and maintain a current California Food Managers Certification.
• Must be able to communicate effectively in English, both verbally and in writing.
• Strong leadership, organizational, and problem-solving skills.
• Ability to work in a fast-paced, high-pressure environment while maintaining standards.
• Demonstrated ability to lead teams, enforce accountability, and maintain professionalism.
• Must be reliable, punctual, and able to work independently and as part of a team.
• Basic math and inventory awareness skills required.
• Must have a Tribal Gaming License (or ability to obtain and maintain).
• Must be legally authorized to work in the United States.
• Must successfully pass a pre-employment drug screening and background check.
• Must comply with all company policies, gaming rules and regulations, including confidentiality requirements and workplace conduct standards.
• Indian Preference will be observed in accordance with Tribal hiring policies.

Summary The Kitchen Supervisor is responsible for overseeing the daily back-of-house kitchen operations to ensure efficiency, consistency, and compliance with all operational standards. This position supports the Executive Chef by supervising kitchen team members, coordinating workflow, and maintaining a high level of food quality, safety, and cleanliness. The Kitchen Supervisor focuses on execution, team supervision, and operational efficiency. This role provides leadership, coaching, and accountability for Lead Cooks, Line Cooks, and Dish Machine Operators (DMO), ensuring that kitchen operations run smoothly in a fast-paced environment while meeting company standards and regulatory requirements. #J-18808-Ljbffr Kids for the Future