Head of Production - The Kitchen

DineAmic Hospitality is seeking a Kitchen Supervisor for Naia , Chicago's newest riverfront dining destination!
The Kitchen Supervisor – Prep Production is responsible for overseeing all prep kitchen operations in a high-volume restaurant environment. This role leads and supports prep cooks to ensure all food is prepared accurately, safely, and efficiently to meet daily production needs. The Kitchen Supervisor maintains quality standards, manages workflow, ensures compliance with food safety regulations, and helps develop a strong, accountable prep team.
This position requires flexibility to work overnight and/or early morning shifts to support production demands and ensure the kitchen is fully prepared for service each day.
Essential Responsibilities + Duties
Lead, train, and supervise prep cooks, assigning daily production tasks, monitoring performance, and ensuring work is completed accurately and on schedule.
Oversee all food preparation and production activities to ensure recipes, portion standards, quality, freshness, and consistency are maintained while meeting operational demands.
Coordinate daily workflow and production priorities, communicating shortages, equipment issues, and other operational concerns to management.
Ensure compliance with all food safety, sanitation, labeling, storage, and product rotation standards, maintaining a clean, organized, and inspection-ready kitchen environment.
Conduct routine inspections of prep areas, storage spaces, and equipment to ensure operational efficiency and regulatory compliance.
Assist with inventory management, ordering, and waste control initiatives, ensuring prep stations are fully stocked and identifying opportunities to improve efficiency and reduce costs.
Minimum Qualifications
Minimum 3 years of kitchen leadership experience in a high-volume restaurant, commissary, catering, or production kitchen.
Strong knowledge of food preparation techniques and kitchen operations.
Working knowledge of food safety and sanitation practices.
Ability to work independently and make sound decisions in a fast-paced environment.
Valid Food Handler Certification required.
Flexibility to work a variety of shifts, including overnights, early mornings, weekends, and holidays.

Physical Demands + Work Environment:
Typical shifts may be overnight or begin as early as 3:00 AM depending on production demands
Ability to stand and walk for extended periods (up to 8+ hours per shift)
Ability to frequently lift, push, carry, and place objects weighing up to 40 pounds without assistance.
Continuous movement in a fast-paced kitchen environment.
Ability to complete tasks that require repetitive motion.
Must be able to move safely through kitchen areas, including slick floors, hot surfaces, sharp tools, and tight spaces.
Core Competencies
Accountability
Adaptability
Communication Skills
Emotional Intelligence
Integrity
Personal Development
Professionalism
Self-Management
Teamwork and Collaboration
Technical Proficiency with computers and POS systems
Benefits + Perks

• Paid Leave
• Paid Sick Leave
• Commuter Benefits
• 401K + Match
• Company-paid Employee Assistance Program
• Food & Beverage Discounts

DineAmic Hospitality is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, age, national origin, genetic information, disability or protected veteran status.