Culinary Supervisor

The BOH Shift Supervisor supports the culinary leadership team by overseeing day to day kitchen operations when the Chef on Duty is not present. This includes supervising prep and line staff, ensuring food quality and consistency, enforcing cleanliness and safety standards, monitoring inventory and waste, and communicating any issues, needs, or maintenance concerns to management. The BOH Shift Supervisor helps create a productive, organized, and respectful kitchen environment focused on excellence and teamwork.

• Support and act in alignment with the company mission, vision, and values
• Assist with the day to day operations of the kitchen and prep areas
• Maintain exceptional standards of food quality, consistency, cleanliness, and organization
• Coordinate with FOH leadership to ensure smooth service, timing, and communication
• Help drive operational results that support business goals
• Enforce sanitation standards, health regulations, and food safety procedures (including labeling, storage, temperature logs, and cross contamination prevention)
• Conduct BOH walkthroughs to ensure DOH readiness; address issues immediately
• Identify and resolve potential safety hazards; communicate accidents or injuries following established procedures
• Ensure all company recipes, specs, plating, and portion standards are followed at all times
• Monitor equipment and facilities; notify management of repairs or maintenance needs
• Assist in minimizing waste and monitoring product rotation using FIFO standards

• Supervise kitchen staff during prep and service
• Assign and verify completion of daily prep lists and side work
• Lead by example with a hands on, collaborative approach on the line
• Help train new cooks and reinforce culinary standards and systems
• Maintain a calm, professional environment, even during high volume service
• Support conflict resolution and escalate performance concerns to management as needed
• Partner with leadership to ensure accountability, teamwork, and respect across the kitchen

• Strong culinary knowledge, food safety understanding, and kitchen workflow awareness
• Motivational leader who inspires performance and pride in craftsmanship
• Self starter with ownership mentality and high personal standards
• Excellent communication skills with the ability to give direction clearly
• Strong organizational skills and attention to detail
• Effective time management, able to prioritize in fast-paced environments
• Ability to problem solve and delegate appropriately
• Team oriented; willing to step in wherever needed to support operations
• Proficient with kitchen documentation and basic technology platforms (inventory tools, temp logs, POS support, etc.)

• 1+ years of back-of-house experience in a high volume, quality driven restaurant
• Previous supervisory or lead line cook experience preferred