Kitchen Supervisor

Kitchen Supervisor

The Kitchen Supervisor provides essential leadership within the culinary department, ensuring daily operations are executed with precision and professionalism. This role serves as a vital link between the culinary vision of the Executive Chef and the operational standards of the General Manager. The Supervisor oversees the line and prep teams to maintain high-volume efficiency while ensuring every dish meets the Bartolotta brand's reputation for quality.

Primary Duties And Responsibilities:

• Lead kitchen operations during peak service periods, ensuring all stations are organized and orders are prepared according to established standards.
• Coordinate the flow of food from the kitchen to the dining room, ensuring proper timing, temperature, and presentation to meet guest expectations.
• Serve as the final checkpoint for allergy-related tickets by enforcing strict cross-contamination protocols and clearly communicating allergy requirements to the kitchen team.
• Conduct routine line checks to monitor flavor profiles, food rotation (FIFO), and consistency across all shifts.
• Monitor labor in real time. In partnership with the General Manager and Executive Chef, manage clock-ins and adjust staffing levels during slow periods to maintain labor percentage targets.
• Assist the Executive Chef with inventory management and vendor ordering to support budget and quality standards.
• Oversee delivery intake by inspecting product quality and ensuring proper and timely storage.
• Monitor food waste and returned or discarded plates ("dead plates"), implementing strategies to reduce loss and improve profitability.
• Train and develop line cooks, prep staff, and dishwashers to enhance skill development and operational efficiency.
• Supervise kitchen personnel, ensuring team members maintain punctuality, professionalism, and adherence to company appearance standards.
• Partner with the Executive Chef and General Manager to provide performance feedback and assist with resolving personnel and service-related issues.
• Enforce all Wisconsin state sanitation regulations and food safety standards.
• Oversee cleaning schedules for the kitchen, storage areas, and equipment to maintain a safe and professional work environment.
• Monitor kitchen equipment functionality and coordinate preventative maintenance, repairs, and emergency service with leadership.

All Other Duties as Assigned

Requirements

Qualification Requirements:

• Demonstrated ability to lead and motivate a diverse team in a fast-paced, high-pressure environment.
• Strong communication skills with the ability to clearly convey event details, operational instructions, and allergen or dietary information to guests, team members, and leadership.
• Strong organizational skills to coordinate timelines, staff assignments, event setup, and service flow.
• Proven problem-solving ability with the capacity to remain calm, adaptable, and decisive when plans change.
• High attention to detail when verifying food presentation, timing, and adherence to service and event specifications.
• Working knowledge of food and beverage operations, including menu knowledge, service styles, allergen awareness, dietary restrictions, and safe food handling practices.
• Effective time-management skills with the ability to prioritize and balance multiple responsibilities during high-volume service.
• Proficiency in reading BEOs, operating POS systems, assisting with inventory, and completing basic reporting tasks.
• Availability to work varied schedules, including evenings, weekends, and holidays, based on business needs.

Education and/or Experience Requirements:

• 2+ years of culinary experience in an upscale or high-volume professional kitchen.
• Demonstrated ability to lead and motivate a diverse team in a high-pressure environment.

Physical Requirements:

• Continuous and regular standing and walking are required for extended periods, often for an entire shift. This includes moving quickly through warm kitchens.
• The ability to lift, carry, pull, and push heavy items is essential for setting up and breaking down the line.
• Common weight ranges: Lift up to 50 pounds frequently or regularly.
• Heavier items: Handle and move heavier objects, such as carts, furniture, tables, and stage equipment, often requiring a maximum force of 50 to 100 pounds with or without assistance.
• Frequent bending, twisting, pulling, reaching overhead, and stooping are necessary to prepare for service and put away/store supplies.
• Must have good manual dexterity to handle food service items like knives, tongs, and pans with precision.
• Must have normal vision (corrected) and hearing for verbal communication with staff and guests. Specific vision abilities may include close vision and the ability to adjust focus.

ADA Disclaimer: In developing this job description care was taken to include all competencies needed to successfully perform in this position. However, for Americans with Disabilities Act (ADA) purposes, the essential functions of the job may or may not have been described for purposes of ADA reasonable accommodation. All reasonable accommodation requests will be reviewed and evaluated on a case-by-case basis.