The Kitchen Supervisor assists in supervising daily kitchen operations, ensuring consistent preparation, presentation, and quality of all menu items. This role supports recipe development, oversees food handling and storage, maintains sanitation standards, and helps lead and develop the culinary team in accordance with all regulatory and brand standards.

Benefits

• Competitive salary and comprehensive benefits package, including medical, dental, vision, and more

• 401(k) retirement plan with employer match, supporting your long-term financial goals

• Opportunities for professional growth and advancement within an internationally celebrated culinary brand

• A dynamic, respectful, and inclusive workplace culture grounded in excellence and innovation

• Unique to our Disney Springs location: team members receive a Walt Disney World annual pass, along with three year-round guest passes—offering access to the magic for you and your loved ones

• Assist with planning and developing recipes; ensure consistent preparation and presentation across all kitchen stations.

• Prepare food items according to guest orders with consistent quality, following all recipe cards, portioning, and production standards.

• Complete mise en place and set stations for lunch and dinner service.

• Uphold sanitation, safety, and cleanliness standards in full compliance with local, state, and federal regulations.

• Help maintain systems that ensure portion control, quality consistency, and adherence to purchasing specifications.

• Communicate effectively with team members and management to ensure smooth operations and interdepartmental coordination.

• Support the Sous Chef in updating recipe standards and assisting with new menu development.

• Maintain full knowledge of all menu items, daily features, and promotions.

• Perform additional job-related duties as needed.

• 2–3 years of experience as a Supervisor, Lead Line Cook or similar leadership role.

• Strong technical skills and mastery of all primary cooking stations (sauté, grill, pasta, prep).

• Minimum 2 years of experience in a professional culinary environment.

• Proven ability to lead, motivate, and support a team in a fast-paced, high-volume kitchen.

• Strong communication, organization, and time-management abilities.

• Ability to read and interpret recipes, safety rules, and operational documents.

• Ability to stay calm and focused under pressure.

• Ability to perform essential functions of all hourly kitchen positions.

• Strong ownership mentality and a leadership approach rooted in teamwork and accountability.

• Ability to apply basic math skills for recipe conversions and labor/food costing.

• Problem-solving and troubleshooting skills with the ability to take direction and delegate effectively.

• Must be able to stand, walk, reach, taste, smell, and communicate throughout the shift.

• Occasional stooping, kneeling, and crouching.

• Ability to regularly lift up to 25 lbs and occasionally up to 50 lbs.

• Must have functional vision for close work, distance, and depth perception.

• Flexible schedule, with the understanding that we operate 365 days a year — including weekends and holidays.

• Passion for culinary excellence and the Wolfgang Puck standard of hospitality.

The Kitchen Supervisor assists in supervising daily kitchen operations, ensuring consistent preparation, presentation, and quality of all menu items. This role supports recipe development, oversees food handling and storage, maintains sanitation standards, and helps lead and develop the culinary team in accordance with all regulatory and brand standards.

Benefits

• Competitive salary and comprehensive benefits package, including medical, dental, vision, and more

• 401(k) retirement plan with employer match, supporting your long-term financial goals

• Opportunities for professional growth and advancement within an internationally celebrated culinary brand

• A dynamic, respectful, and inclusive workplace culture grounded in excellence and innovation

• Unique to our Disney Springs location: team members receive a Walt Disney World annual pass, along with three year-round guest passes—offering access to the magic for you and your loved ones

• Assist with planning and developing recipes; ensure consistent preparation and presentation across all kitchen stations.

• Prepare food items according to guest orders with consistent quality, following all recipe cards, portioning, and production standards.

• Complete mise en place and set stations for lunch and dinner service.

• Uphold sanitation, safety, and cleanliness standards in full compliance with local, state, and federal regulations.

• Help maintain systems that ensure portion control, quality consistency, and adherence to purchasing specifications.

• Communicate effectively with team members and management to ensure smooth operations and interdepartmental coordination.

• Support the Sous Chef in updating recipe standards and assisting with new menu development.

• Maintain full knowledge of all menu items, daily features, and promotions.

• Perform additional job-related duties as needed.

• 2–3 years of experience as a Supervisor, Lead Line Cook or similar leadership role.

• Strong technical skills and mastery of all primary cooking stations (sauté, grill, pasta, prep).

• Minimum 2 years of experience in a professional culinary environment.

• Proven ability to lead, motivate, and support a team in a fast-paced, high-volume kitchen.

• Strong communication, organization, and time-management abilities.

• Ability to read and interpret recipes, safety rules, and operational documents.

• Ability to stay calm and focused under pressure.

• Ability to perform essential functions of all hourly kitchen positions.

• Strong ownership mentality and a leadership approach rooted in teamwork and accountability.

• Ability to apply basic math skills for recipe conversions and labor/food costing.

• Problem-solving and troubleshooting skills with the ability to take direction and delegate effectively.

• Must be able to stand, walk, reach, taste, smell, and communicate throughout the shift.

• Occasional stooping, kneeling, and crouching.

• Ability to regularly lift up to 25 lbs and occasionally up to 50 lbs.

• Must have functional vision for close work, distance, and depth perception.

• Flexible schedule, with the understanding that we operate 365 days a year — including weekends and holidays.

• Passion for culinary excellence and the Wolfgang Puck standard of hospitality.