The Kitchen Supervisor assists in leading and running the shift and participates in Back of House (BOH) opening and closing responsibilities including access to point of sale (POS) and timekeeping functions; assists with food and supply orders, inventories and schedules as directed; and maintains the highest standards. Also achieves and maintains level of excellence in all functions outlined in BOH hourly team job descriptions, and performs job functions as needed.


Essential Functions

• Supervise kitchen, dish and all other BOH teams to perform smooth and efficient daily shifts, ensuring an exceptional guest and employee experience, including but not limited to opening and closing shifts; assigning, approving and checking out side work, point of sale (POS) and timekeeping supervisory functions; recommending continuous improvements to processes and procedures, monitoring staffing levels and performing appropriate cuts to support business levels, assigning and cover breaks food prep and cooking; ensuring adequate inventory levels of food and supplies
• Provide supervision and guidance to and support the management team’s leadership of hourly employees while fostering our Culture of Caring
• Support management team’s responsibilities for pre-shift and other employee meetings
• Assist the management team with the training, development and retention of team members and refer all employee issues directly to the management team
• Respond immediately and effectively to guest and employee needs and feedback
• Ensure proper food storage, quality and presentation standards, including temperature controls
• Support management team as needed in performing inventories of food, beverage and restaurant supplies and tracking high cost items; placing food, beverage and restaurant supply orders; and accepting and inspecting deliveries
• Proficiently perform functions of the teams they supervise and provide active back-up support when business needs require
• Partner with management team to create prep lists throughout the day and assign production duties to BOH employees in order to ensure that preparation quantities support forecasted business levels
• Meet with management team throughout the day to ensure production standards, staffing levels, and specials
• Perform regular line checks throughout the day to ensure quality of all menu items
• Assist the management team with daily walk-through inventory to assess maintenance needs, sanitation issues and supply levels of food and goods, and accept and inspect deliveries as needed
• Assist the management team with purchasing and ordering food product and supplies for the restaurant including daily product order
• Supervise BOH hourly employees’ performance and responsibilities (including side work, checklists and sanitation/safety guidelines and procedures) and perform related walk-throughs
• Assist the management team with tracking and controlling food cost
• Promote and supervise effective communication of food production and timing issues, needs, and special requests between front of house (FOH) and BOH
• Understand and follow the food allergy procedure and special orders/restrictions
• Assist the management team with monitoring and ensuring that the restaurant and team comply with all Company and restaurant policies and procedures as well as all legal and regulatory requirements, including but not limited to safety and sanitation regulations and alcohol management.
• Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites with or without overnight travel as needed
• Safely and effectively use and operate all necessary tools, utensils, equipment and software (for example, restaurant management software, knives, etc.)
• Effectively communicate in order to perform and follow job requirements in written and spoken direction
• Multitask calmly and effectively in a busy, stressful environment
• Work in a confined, crowded space of variable light, noise and temperature levels
• Move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds
• Stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfaces

Key Responsibilities and Duties

• Monitor repair and maintenance needs and communicate them to management team
• Proficiently use and operate all necessary tools (including but not limited to knives) and equipment
• Model and promote teamwork across all teams
• Use tact and good judgment when dealing with challenges pertaining to guests, vendors and employees, and respond with patience and courtesy
• Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook
• Other duties assigned as needed

The Kitchen Supervisor assists in leading and running the shift and participates in Back of House (BOH) opening and closing responsibilities including access to point of sale (POS) and timekeeping functions; assists with food and supply orders, inventories and schedules as directed; and maintains the highest standards. Also achieves and maintains level of excellence in all functions outlined in BOH hourly team job descriptions, and performs job functions as needed.


Essential Functions

• Supervise kitchen, dish and all other BOH teams to perform smooth and efficient daily shifts, ensuring an exceptional guest and employee experience, including but not limited to opening and closing shifts; assigning, approving and checking out side work, point of sale (POS) and timekeeping supervisory functions; recommending continuous improvements to processes and procedures, monitoring staffing levels and performing appropriate cuts to support business levels, assigning and cover breaks food prep and cooking; ensuring adequate inventory levels of food and supplies
• Provide supervision and guidance to and support the management team’s leadership of hourly employees while fostering our Culture of Caring
• Support management team’s responsibilities for pre-shift and other employee meetings
• Assist the management team with the training, development and retention of team members and refer all employee issues directly to the management team
• Respond immediately and effectively to guest and employee needs and feedback
• Ensure proper food storage, quality and presentation standards, including temperature controls
• Support management team as needed in performing inventories of food, beverage and restaurant supplies and tracking high cost items; placing food, beverage and restaurant supply orders; and accepting and inspecting deliveries
• Proficiently perform functions of the teams they supervise and provide active back-up support when business needs require
• Partner with management team to create prep lists throughout the day and assign production duties to BOH employees in order to ensure that preparation quantities support forecasted business levels
• Meet with management team throughout the day to ensure production standards, staffing levels, and specials
• Perform regular line checks throughout the day to ensure quality of all menu items
• Assist the management team with daily walk-through inventory to assess maintenance needs, sanitation issues and supply levels of food and goods, and accept and inspect deliveries as needed
• Assist the management team with purchasing and ordering food product and supplies for the restaurant including daily product order
• Supervise BOH hourly employees’ performance and responsibilities (including side work, checklists and sanitation/safety guidelines and procedures) and perform related walk-throughs
• Assist the management team with tracking and controlling food cost
• Promote and supervise effective communication of food production and timing issues, needs, and special requests between front of house (FOH) and BOH
• Understand and follow the food allergy procedure and special orders/restrictions
• Assist the management team with monitoring and ensuring that the restaurant and team comply with all Company and restaurant policies and procedures as well as all legal and regulatory requirements, including but not limited to safety and sanitation regulations and alcohol management.
• Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites with or without overnight travel as needed
• Safely and effectively use and operate all necessary tools, utensils, equipment and software (for example, restaurant management software, knives, etc.)
• Effectively communicate in order to perform and follow job requirements in written and spoken direction
• Multitask calmly and effectively in a busy, stressful environment
• Work in a confined, crowded space of variable light, noise and temperature levels
• Move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds
• Stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfaces

Key Responsibilities and Duties

• Monitor repair and maintenance needs and communicate them to management team
• Proficiently use and operate all necessary tools (including but not limited to knives) and equipment
• Model and promote teamwork across all teams
• Use tact and good judgment when dealing with challenges pertaining to guests, vendors and employees, and respond with patience and courtesy
• Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook
• Other duties assigned as needed