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Kitchen Supervisor
Big Star Wrigleyville
3640 N Clark St, Chicago, IL
Kitchen Supervisor at Big Star Wrigleyville

Kitchen Supervisor at Big Star Wrigleyville

Big Star WrigleyvilleMore Info

Full Time • Hourly (Based on Experience)
Expired on Apr 1, 2018

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1 year

Job Details

 TITLE:  Kitchen Supervisor

RESTAURANT:  Big Star Wrigley

REPORTS TO:  Managing Partners, Director of Operations, Culinary Director, Chef de Cuisine, Executive Sous Chef, Sous Chefs

FLSA:  Exempt

Position Summary Supervisor role that helps oversees all activities at Big Star Restaurant in accordance with standardized policies in order to provide efficient, friendly services and profitable operations.

Essential Duties and Responsibilities

The essential functions include, but are not limited to the following:
• Oversees kitchen crews and supervisors to ensure quality standards are met. Ensure guest service is of consistently high quality.

  • Anticipate the needs and kitchen emergencies, and put plans into action to avoid interruption of the guest experience.
  • Leads by example. Know all BOH employees look to you for guidance regarding cooking technique, behavior, and work ethic.
  • Support the Big Star Catering program.
  • Adjusts work schedule in accordance with the schedule posted. Works the hours needed to ensure the success and development of the restaurant, this may mean longer than expected shifts, opening and/or closing shifts
  • Handles large volume production and fast-paced service without issue.
  • Responsible for quality control of all food, making sure employees are following recipes and directions. When problems arise will communicate to a manager.
  • Ensures all employees are on time, given instructions for shift. 
  • Communicates with all managers, supervisors, and FOH managers
  • Oversees AM and PM cleaning projects and organization
  • Organizes all preparation of DIY and Offsite food needs with direction of catering chef.
  • Oversees sanitation practices. Time, temperature and all records of food control.
  • Oversees kitchen staff to ensure dress code, and proper sanitation codes are being met.
  • Anticipate needs and kitchen emergencies, Informs manager when problems arise
  • Take direction from Chef De Cuisine or Exec Sous Chef regarding adjustments in daily operations.
  • Teaches staff to work as team. Cross train employees for advancement.
  • Promotes cooperative effort, and good morale among employees.
  • Helps with duties of other employees (i.e. line cooks, prep cooks, dishwashers, etc.) when necessary because of an unexpected absence or extra volume. May also have to work the line in slower seasons or off peak times.
  • Has overall knowledge of amount of product in house. Works with cooks to eliminate waste and notifies chef of any outages.
  • Makes sure dumpster area is organized and clean at all times
  • Oversees all dishwashers and keeps them busy with cleaning projects
  • Notifies Chef of any possible overtime or schedule conflicts


Minimum Qualifications (Education, Experience, Skills)

  • High school diploma, GED certificate, or demonstration of sufficient reading and math skills to read manuals, prepare food costing, and prepare computer reports as required
  • Culinary degree or college degree preferred with concentration in food preparation, management, nutrition, or related field.
  • Bilingual in Spanish and English preferred, but not required.
  • Previous restaurant experience required.
  • Previous management experience preferred.
  • Willingness to work mornings, evenings and weekends as required.
  • Strong communication skills to train and motivate employees.
  • Strong time management skills and accuracy to deal with a variety of duties and prepare reports according to schedule.
  • Positive attitude required.
  • ServeSafe Manager Certification

Physical Demands and Work Environment


The work that Supervisors do is both physically and mentally demanding. They are on their feet much of the time. Managers must work well under pressure and exercise tact and patience when dealing with employees and customers. Managers typically work sixty hours a week. However, because the restaurant serves the public and are open seven days a week, managers may work longer, irregular hours.


This position requires employees to work in close quarters with other employees and/or guests which may result in physical, non-sexual contact with other employees and/or guests.

The description of the physical demands and the work environment characteristics here represent those that must be met by an employee to successfully perform and those an employee encounters while performing the essential functions of this position.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand and walk. The employee is occasionally required to sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee may frequently lift and/or move up to 45 pounds or more. Specific sensory abilities required by this job include sight, taste, smell, and hearing.

While performing the duties of this job, the employee is occasionally exposed to raw meat, moving mechanical parts, airborne particles, hazardous materials, and risk of electrical shock. The noise level in the work environment is moderate to loud.

Required Skills


Enforcement Of Safety / Sanitation Standards

Equipment Maintenance

General knife handling

Kitchen Cleaning/Sanitation

Kitchen management

Over 300 covers a night


Servesafe Certified

Staff education / motivation

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View Job Description

Casual Dining

Part of One Off Hospitality Group

BIG STAR WRIGLEY, opening spring 2018, is the second location of One Off Hospitality Group's Big Star: a bar and taqueria that pays homage to all-things whiskey, Mexican-inspired street food and honky tonk.

Drawing from the original Big Star location, Big Star Wrigley will feature an eclectic menu inspired by Mexican street food in a space that combines the electric energy of Chicago's north side with the honky-tonk charm of our Wicker Park space. The food, liquor and cocktail programs will change continuously to complement the seasons, and will always feature several beers on tap, as well as an ever-growing selection of our house-selected single barrel bourbons and whiskeys, picked by our own team members at distilleries in Kentucky.