Culinary Supervisor

Job Summary

The Culinary Supervisor oversees daily kitchen operations to ensure food is prepared safely, efficiently, and consistently while meeting quality standards and service deadlines. This role supervises staff, coordinates food production, monitors inventory, enforces food safety standards, and maintains a clean, organized kitchen.

Essential Job Responsibilities

Kitchen Operations

• Supervise food preparation, cooking, plating, and service.
• Ensure food meets established recipes, portion sizes, quality standards, and presentation requirements.
• Coordinate production schedules to meet daily service and event deadlines.
• Monitor food quality, consistency, and holding temperatures.
• Assist with food preparation and service as needed.

Staff Supervision

• Assign duties and communicate daily priorities.
• Monitor attendance, punctuality, productivity, and compliance with workplace policies.
• Train employees on kitchen procedures, food safety, sanitation, and equipment use.
• Provide coaching and feedback to improve performance.
• Report staffing and performance concerns to management.

Food Safety and Sanitation

• Ensure compliance with food safety regulations and company policies.
• Monitor food handling, storage, labeling, rotation, and temperature control.
• Maintain clean and sanitary workstations, equipment, and storage areas.
• Enforce proper hygiene, handwashing, and sanitation practices.
• Identify and correct food safety hazards promptly.

Inventory and Cost Control

• Monitor inventory and communicate supply needs.
• Assist with receiving, inspecting, and storing deliveries.
• Conduct inventory counts and report shortages or damaged products.
• Minimize food waste through proper storage, portion control, and production planning.
• Support inventory accuracy and cost-control initiatives.

Communication and Safety

• Coordinate with culinary leadership, warehouse personnel, and other departments to ensure operational readiness.
• Communicate production requirements, quantities, and service timelines.
• Report equipment malfunctions, supply shortages, and operational concerns.
• Support catering functions, special events, and high-volume service.
• Ensure safe equipment operation and compliance with workplace safety procedures.
• Maintain organized work areas and report maintenance needs.

Qualifications

• Previous culinary or food service experience required.
• Supervisory or team leadership experience preferred.
• Knowledge of food preparation, kitchen operations, food safety, and sanitation.
• Strong leadership, communication, organizational, and problem-solving skills.
• Ability to work in a fast-paced environment and manage multiple priorities.
• Ability to stand for extended periods and lift or move supplies as required.
• Food safety certification preferred or required as applicable.

Performance Expectations

• Maintain food quality and presentation standards.
• Ensure food safety and sanitation compliance.
• Promote employee accountability and efficient workflow.
• Maintain accurate inventory and minimize waste.
• Meet production schedules and service deadlines.
• Maintain a safe, clean, and organized kitchen.