Kitchen Supervisor

Kitchen Supervisor

Silverlake The Family Place is seeking an experienced, dependable, and hands-on Kitchen Supervisor to help lead our kitchen operations. Silverlake's Food & Beverage Department serves members and guests through our Bar & Grill, Fitness Café, seasonal Outdoor Waterpark operations, birthday parties, and special events.

The Kitchen Supervisor is responsible for the successful day-to-day operation of the kitchen, including food preparation, quality and consistency, sanitation, inventory, staff supervision, and efficient execution during high-volume periods.

This position works closely with the Food & Beverage Director and Front of House leadership to ensure food is prepared safely, accurately, consistently, and in a timely manner. The ideal candidate is comfortable working alongside the team, leading by example, solving problems in real time, and holding employees accountable to established standards.

Essential Duties And Responsibilities

• Supervise daily kitchen operations and kitchen staff.
• Lead kitchen operations during assigned shifts and ensure stations are properly staffed and prepared.
• Work hands-on alongside kitchen employees as necessary, particularly during peak service periods.
• Ensure food is prepared according to established recipes, portion standards, presentation expectations, and ticket times.
• Maintain consistent food quality across regular dining, café/concession service, parties, and special events.
• Train, coach, and provide ongoing direction to kitchen employees.
• Assist the Food & Beverage Director with hiring, onboarding, scheduling, and performance management of kitchen employees.
• Establish clear expectations and hold employees accountable for attendance, productivity, cleanliness, food quality, and workplace conduct.
• Monitor labor needs and make appropriate staffing adjustments based on business volume.
• Assist with food ordering, receiving, storage, inventory counts, and product rotation.
• Maintain appropriate par levels while helping control waste, spoilage, overproduction, and unnecessary food costs.
• Verify deliveries for accuracy, quality, and proper storage.
• Follow FIFO procedures and ensure all products are properly labeled, dated, stored, and rotated.
• Monitor portion control and food usage to help maintain established food-cost goals.
• Maintain a clean, organized, and safe kitchen at all times.
• Ensure compliance with all applicable health department requirements and Silverlake food safety and sanitation procedures.
• Monitor proper food temperatures, cooling, storage, allergen procedures, and cross-contamination prevention.
• Ensure opening, closing, cleaning, and sanitation procedures are completed correctly.
• Coordinate with Front of House staff to maintain efficient ticket flow and address service issues quickly.
• Respond calmly and effectively to unexpected situations, including staffing shortages, equipment problems, unusually high volume, and product shortages.
• Assist with planning and execution for birthday parties, member events, private events, and other high-volume functions.
• Immediately communicate significant operational, staffing, food safety, or equipment concerns to the Food & Beverage Director.
• Help create a positive, professional, team-oriented work environment.
• Perform other duties as assigned by the Food & Beverage Director or management.

Qualifications

• Previous kitchen leadership, Kitchen Supervisor, Sous Chef, Kitchen Manager, or similar experience preferred.
• Strong working knowledge of food preparation, kitchen operations, sanitation, and food safety.
• Experience supervising and training kitchen employees.
• Ability to lead by example and work alongside the team.
• Strong organizational and time-management skills.
• Ability to prioritize and make sound decisions in a fast-paced environment.
• Understanding of food cost, portion control, waste reduction, inventory, and purchasing practices.
• Strong communication and problem-solving skills.
• Ability to work effectively with both Front of House and kitchen employees.
• ServSafe Manager or equivalent food safety certification preferred, or ability to obtain certification.
• Availability to work evenings, weekends, holidays, and special events as required.

Physical Requirements

This position requires prolonged periods of standing and walking in a commercial kitchen environment. The employee must be able to bend, reach, lift, carry, and move food products, supplies, and equipment as necessary. Must be able to safely lift approximately 50 pounds and work in environments that may include heat, cold, moisture, and changing temperatures.