Kitchen Manager

Kitchen Supervisor

Reports To: Executive Chef & Director of Ops

Position Summary:
We are seeking a Kitchen Supervisor to join our growing kitchen team. This is an excellent opportunity for an ambitious culinary professional eager to expand their skills, work alongside a team of talented chefs, and grow within a respected restaurant over the next 2–3 years.
This role plays a key support role in daily kitchen operations, ensuring smooth service, excellent food quality, and team development. The ideal candidate has standard butchery skills, can work every station, and brings a team-first mindset with leadership potential.

Key Responsibilities Culinary Leadership & Execution
• Assist the Executive Chef with daily operations, ensuring food quality, consistency, and presentation standards.
• Work every station and complete all prep projects with confidence, stepping in to cover absences and support smooth service.
• Lead by example on the line, helping organize tickets, prioritize orders, and maintain a steady, efficient pace during service.
• Execute precise butchery of meat, poultry, and seafood, including breaking down whole proteins and maximizing yield.
• Maintain a clean, organized workstation with all necessary mise en place ready for service.
• Assist with recipe development, prep systems, and refinement of kitchen procedures.

Team Development & Collaboration
• Mentor line cooks and junior team members with coaching that supports growth and skill development.
• Foster a positive, respectful, and collaborative work environment by modeling professionalism, humility, and confidence.
•Communicate clearly with leadership and peers to maintain team cohesion, especially during high-pressure service periods.

Operational Excellence & Financial Responsibility (Limited)
• Assist with receiving deliveries, checking for quality, proper storage, and inventory rotation.
• Support limited aspects of inventory control, working with leadership to minimize waste and maintain proper stock levels.
• Conduct monthly inventory
•Ensure adherence to sanitation, hygiene, and safety standards at all times.

Continuous Learning
• Stay current on culinary trends, techniques, and ingredients through independent study and industry engagement.
• Embrace opportunities for growth and development within Virtue, with an eye toward advancing into leadership positions.

Qualifications
• 2–3 years of experience as a lead line cook or junior sous chef in a high-volume restaurant.
• Proficiency across all kitchen stations, including butchery of meats, poultry, and seafood.
• Leadership qualities with a demonstrated ability to train and motivate team members.
• Excellent communication, organizational, and problem-solving skills.
• Ability to stay composed and effective during high-pressure services.
 Passion for hospitality, teamwork, and continuous personal development.
• Illinois Manager’s Food Sanitation Certification 
• Flexibility to work days, nights, weekends, and holidays as required by the restaurant.

Personal Values & Attributes
• Integrity, trustworthiness, and personal accountability.
• Commitment to fostering a respectful, inclusive, and growth-driven workplace.
• High personal standards for excellence in culinary execution.
• Passion for delivering hospitality to both guests and colleagues.

What We Offer:
• Competitive pay based on experience, insurance contributions, 401K after 1 year
• Opportunities for advancement within Virtue over the next 2–3 years.
• A supportive team environment focused on personal and professional growth.
• Employee discounts 



Interested in taking the next step in your culinary career? Apply today to join Virtue Restaurant and be part of a team committed to excellence, leadership, and culture.