Job description
We are seeking a dedicated Kitchen Supervisor to lead and optimize daily kitchen operations in a fast-paced, high-volume environment that serves US Military personnel. This role requires hands-on leadership, unwavering commitment to quality, and a proactive approach to safety and service. You will be the driving force behind consistent meal quality, on-time service, and a clean, organized kitchen that supports a cohesive team.
As the Kitchen Supervisor, you will supervise daily activities, mentor and train staff, and coordinate with chefs, procurement, and service teams to deliver meals that meet exacting nutritional and presentation standards. Your oversight will encompass recipe adherence, portion control, inventory management, waste reduction, and meticulous record-keeping to ensure compliance and cost control. You will champion sanitation, food safety, and HACCP compliance, conducting regular audits and leading readiness for inspections. This role also involves coaching junior cooks, developing shift rosters, and fostering a culture of teamwork, accountability, and professional growth.
Our environment rewards initiative and collaboration. You will have opportunities to influence menu planning, implement process improvements, and participate in ongoing training to stay current with best practices in institutional catering. If you are motivated by delivering hospitality excellence in a mission-focused setting and want to contribute to a respected team serving service members, this role offers a compelling path forward.
Responsibility
- Oversee daily kitchen operations to ensure meals meet established quality, portion, and presentation standards for US Military personnel.
- Lead, coach, and schedule kitchen staff; foster a collaborative, safety-first work environment.
- Ensure strict adherence to food safety, sanitation, and HACCP guidelines; maintain accurate records and logs.
- Monitor inventory levels, conduct regular stock checks, and coordinate with procurement to minimize waste and control costs.
- Enforce portion control, recipe compliance, and consistent menu execution in coordination with chefs and nutrition requirements.
- Maintain equipment, implement preventive maintenance, and coordinate repairs as needed.
- Collaborate with service teams and management to plan menus, specials, and accommodations for dietary needs.
Qualification
- Proven experience as a Kitchen Supervisor or similar role in a high-volume kitchen (2+ years preferred).
- Strong knowledge of food safety, sanitation, HACCP, and local regulations.
- Proven leadership and team-management skills; ability to train and motivate staff.
- Excellent organizational and time-management abilities; able to work under pressure and meet deadlines.
- Experience with menu planning, inventory control, and cost management; basic math proficiency.
- Effective communication and collaboration with chefs, suppliers, and service teams; reliable and proactive.
- Flexibility to work early shifts, weekends, or holidays as required by operations.
- Culinary diploma or equivalent certification; food safety certification preferred.