Kitchen Supervisor - no nights or weekends!

Job Description

Job Description

Kitchen Supervisor — Corporate Catering (Monday–Friday, Days)

Gourmet for Good®  

· Sheridan, CO 

· Full-time 

· $23–$27/hour base + tip share (averages $2.50+/hour)

Get your nights and weekends back.  We cater corporate meetings, so we work when offices work: Monday through Friday, roughly 5:00 AM to 1:30 PM. Evenings and weekends are rare. If you’ve spent your career missing dinners, Saturdays, and holidays, this is the kitchen job that fixes that.

Who we are

Gourmet for Good® has done one thing since 1989: corporate catering for meeting planners and the people they feed. We aren’t a restaurant that also “does catering” — our entire kitchen is built around producing consistent, high-quality food at volume and getting it out the door on time, every morning. We donate 10% of our profits to food-related charities, and we take “a great place to work” seriously enough to put it in our mission statement.

The role

You’ll be the working lead on the kitchen floor, reporting to the Kitchen Manager and supervising a crew of about 15. This is a hands-on supervisory job — you cook alongside the team and you own how the day runs. You’ll:

• Maintain SOPs and brand standards
• Receive and inspect deliveries, and manage par levels and waste. Another Supervisor places the orders, but you are collaborating with them
• Own food-safety compliance: HACCP and temperature logs, sanitation schedules, and keeping us inspection-ready at all times
• Know our menu inside and out and taste constantly — recognizing when something is out of spec is part of the job
• Humility, leadership and fairness are part of your operating system. Your default setting.

What you bring

• 5+ years in catering or high-volume kitchens, with at least 2 years supervising people
• ServSafe Food Handler certification (required for everyone in our kitchen); ServSafe Manager a plus
• Bilingual English/Spanish required. You will interview in both languages.
• A valid driver’s license and clean driving record
• Able to be on the floor by 4 or 5:00 AM depending on volume— our day starts before the business day does. You will get 35-40 hours per week most weeks. OT where necessary. Q4 is busy.
• Calm under pressure, direct and respectful with the crew, and comfortable making the call when the Kitchen Manager isn’t in the room.

Pay, schedule, and benefits

• $23–$27/hour base depending on experience, paid biweekly
• Tip share from day one , paid every four weeks — currently averaging $2.50/hour or more, which puts real take-home in the $26–$30/hour range
• Monday–Friday daytime schedule , roughly 5:00 AM–1:30 PM; evenings and weekends are rare
• Two weeks of paid time off earned in your first year
• SIMPLE IRA with a 3% company match — eligible and fully vested on day one
• 33% employee discount on our food
• Standard 90-day introductory period

\nCompany Description

We exist to provide an exceptional catered experience for meeting planners and attendees, to provide our employees a great place to work, and to contribute to the well-being of our community. 10% of our profits go to food-related charities.

Company Description

We exist to provide an exceptional catered experience for meeting planners and attendees, to provide our employees a great place to work, and to contribute to the well-being of our community. 10% of our profits go to food-related charities.