Kitchen Supervisor

Job Summary:
Assists in culinary operations, including the planning, ordering and preparation and cooking of food for both customer and employee outlets, while ensuring all standards are met and processes/procedures are being followed.

The Details:
Position Type: Seasonal
Season Dates: May 2026 to early October 2026
Pay: $24.45/hour
Schedule: Typical schedule is 40 hours, 5 days per week (may include weekends, evenings, and holidays)

Housing: Employee housing is not available 

Responsibilities

• Assists in planning and executing daily food preparation taking into consideration sustainability, food surpluses/leftovers, anticipated patrons, popularity of dishes, nutrition, and recency of menu.
• Ensures proper methods of food preparation and cooking are being followed.
• Ensures portion sizes, garnishments, and final product meet prescribed standard.
• Actively works on the Dakota Kitchen hot line during peak business hours, ensuring plate presentation, quality of food, organization/cleanliness and all related safety and sanitation protocols ensure a quality outcome.
• Takes the lead in planning the Employee Dining Room (EDR) menu and making adjustments based on feedback.
• Responsible for ensuring full compliance with all local, state, and federal health code regulations. Consistently enforces sanitation and safety standards to maintain a clean and legally compliant work environment.
• Assists in placing food and supply orders up to three times per week to maintain appropriate inventory levels.
• Assists with month-end inventory counts to ensure accuracy and proper stock management.
• Oversee daily cleaning procedures and enforce hygiene standards among all kitchen staff.
• Maintain accurate temperature logs and ensuring all cold storage foods are properly date-labeled in compliance with food safety guidelines.
• Responsible for ensuring staff are properly trained for their assigned areas and consistently following the correct processes and procedures. During peak season could be upwards of 20 staff in a designated area.
• Helps to ensure cost control within the department while meeting sustainability objectives.
• Assists with planning and executing banquets and group events.
• Provides input for scheduling.
• Would assist in customer-facing operations as needed.
• Understand and actively support Company’s Mission Statement, Core Values, and Sustainability efforts.
• Other duties as assigned.

Qualifications

• 3+ years previous experience in a culinary leadership; or a culinary degree and 1+ years of pervious experience.
• Must have ServSafe Manager certification or be able to obtain within 6 months from date of hire.
• Ability to provide excellent customer service.
• Ability to listen and effectively communicate.
• Ability to work in a fast-paced environment where project priorities, task deadlines, and assignments can change quickly and with little notice.
• Must be a self-starter who can work with minimal supervision while working within set guidelines.
• Ability to adapt training methods to different skill and ability levels.
• Willing to “pitch-in” and help the team with tasks.
• Must be a positive team player with flexible schedules who like to have fun and have the passion to work.

Physical Requirements include:

• Constantly standing, walking, handling, reaching outward, lift/carrying up to 20 pounds, and pushing/pulling up to 12 pounds.
• Frequently reaching above shoulder, lifting/carrying 21-50 pounds, and pushing/pulling 13-25 pounds. 
• Occasionally sitting, climbing, crawling, squatting/kneeling, bending, lifting/carrying over 50 pounds, and pushing/pulling over 26 pounds.

Salary/Compensation: $24.45 per hour

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