Culinary Supervisor

Overview At Chop Steakhouse & Bar, every dish we serve is a reflection of our commitment to excellence, craftsmanship, and pride. As a Culinary Supervisor, you are a leader within the kitchen — supporting daily operations, maintaining our high culinary standards, and helping to build and inspire a passionate, high-performing team. Chop combines the timeless traditions of a classic steakhouse with a modern, lively energy. We are proud to offer premium quality ingredients, expertly crafted menus, and outstanding service in a stylish, vibrant setting. We invest in our people, developing strong leaders who are passionate about food, hospitality, and growth. As a Culinary Supervisor, you assist in overseeing kitchen operations during service, ensuring consistency, quality, and efficiency. You lead by example — setting the tone for professionalism, speed, and precision while helping coach and mentor line cooks and prep teams to deliver outstanding results. Qualifications Professional, polished, and leadership-oriented demeanor. Strong culinary skills with the ability to execute and teach Chop’s menu to standard. Organized, efficient, and calm under pressure in a fast-paced environment. Strong communication skills and ability to delegate and prioritize tasks. Committed to maintaining a clean, safe, and organized kitchen environment. Ability to mentor, motivate, and develop team members. High attention to detail in food preparation, plating, and overall kitchen performance. Open to feedback with a commitment to ongoing personal and team growth. Responsibilities Support the daily operations of the kitchen, assisting with the preparation, execution, and delivery of high-quality dishes. Lead and coach line cooks and prep team members to uphold Chop’s culinary and service standards. Assist with training new team members, reinforcing consistency, safety, and efficiency. Monitor food quality, preparation times, and station readiness throughout service. Communicate effectively with the culinary leadership team, front-of-house, and fellow kitchen staff to ensure smooth service. Assist with inventory management, waste control, and proper food storage procedures. Maintain a clean, safe, and organized work environment in accordance with health and safety standards. Step onto the line as needed during peak periods to support operational success. #J-18808-Ljbffr Workstream