KITCHEN SUPERVISOR

POSITION SUMMARY

The Kitchen Supervisor is a working culinary lead responsible for supervising daily kitchen workflow, reinforcing established company standards, and helping ensure food is prepared safely, consistently, efficiently, and to specification.

This position leads by example, supports training, maintains organization during service, and helps create a clean, professional, and team-oriented kitchen environment. The Kitchen Supervisor does not hire, fire, discipline, schedule, promote, demote, or make employment decisions regarding other employees. Employee performance, attendance, policy, or staffing concerns must be reported to management.

Restaurant operations change daily. The Kitchen Supervisor is expected to adapt to changing priorities, assist where needed, and support the operational needs of the business.

ESSENTIAL FUNCTIONS:

The following functions are considered essential to this position and must be performed with or without reasonable accommodation:

• Lead and support the kitchen team during daily operations.
  
• Oversee and actively participate in food preparation, cooking, plating, expediting, cleaning, stocking, and other kitchen functions.
  
• Maintain food quality, consistency, portion standards, and timely service.
  
• Ensure compliance with food safety, sanitation, workplace safety, and Company policies.
• Train, coach, and support team members while promoting accountability and teamwork.
• Assist with inventory, ordering, receiving, product rotation, and food cost control.
• Communicate effectively with leadership and front of house to support efficient operations.
• Exercise sound judgment while responding to operational challenges and changing business needs.
• Perform any other duties reasonably related to the position and assigned by ownership or leadership to support the operational needs of the business.

PRIMARY RESPONSIBILITIES

• LEADERSHIP
  • Lead by example through professionalism, urgency, organization, cleanliness, and teamwork. 
    
  • Help set the tone for the kitchen during assigned shifts.
    
  • Assist with hiring, onboarding, coaching, training, and performance development.
    
  • Foster a respectful, productive, and safety focused work environment.
    
  • Provide clear direction to team members regarding shift tasks, station responsibilities, prep priorities, and cleaning duties.
    
  • Coach team members respectfully and consistently.
    
  • Support a positive and accountable kitchen culture.
    
  • Communicate recurring issues or opportunities for improvement to management.
    
• KITCHEN OPERATIONS
  • Support daily kitchen execution, including prep, cooking, plating, expediting, dish, cleaning, and closing.
    
  • Support opening, closing, shift transitions, and peak service periods.
    
  • Maintain recipe consistency, portion control, and presentation standards.
    
  • Maintain organization, cleanliness, and proper equipment operation.
    
  • Ensure menu items are prepared according to approved recipes, specifications, and company standards.
    
  • Monitor portioning, presentation, cook times, and ticket accuracy.
    
  • Help ensure proper labeling, dating, storage, rotation, and use of ingredients.
    
  • Assist with prep planning, par levels, inventory checks, ordering, product rotation, and waste reduction.
    
  • Communicate product shortages, quality concerns, guest feedback, or service issues to management.
    
  • Assist with menu rollouts, recipe updates, specials, and team training as directed.
    
• OPERATIONS & COMPLIANCE
  • Immediately report workplace injuries, hazards, equipment concerns, or operational issues.
    
  • Follow and reinforce established kitchen standard operating procedures.
    
  • Identify opportunities to improve workflow, consistency, efficiency, or service execution and communicate suggestions to management.
    
  • Support compliance with health department requirements, food safety standards, sanitation procedures, and workplace safety rules.
    
  • Maintain clean and organized workstations, equipment, storage areas, floors, dish areas, and common kitchen spaces.
    
  • Monitor temperature logs, food safety checklists, cleaning checklists, and other required documentation as assigned.
    
  • Report equipment issues, repair needs, unsafe conditions, injuries, or food safety concerns promptly.
    
  • Use kitchen tools, equipment, chemicals, and smallwares safely and properly.
    

QUALIFICATIONS:

• Prior experience as a kitchen lead, kitchen supervisor, senior line cook, sous chef, or similar culinary role preferred.
  
• Strong knowledge of kitchen operations, prep systems, line execution, recipes, food safety, and sanitation standards.
  
• Ability to lead by example in a fast-paced kitchen environment.
  
• Strong communication, organization, and multitasking skills.
  
• Ability to coach team members respectfully and professionally.
  
• Ability to follow recipes, prep guides, checklists, and written procedures.
  
• Basic understanding of food quality, portion control, product rotation, and waste reduction.
  
• Food Handler Card required.
  
• ServSafe Manager Certification or equivalent food safety certification preferred.
  
• Flexible availability, including nights, weekends, holidays, and peak business periods.
  

PHYSICAL REQUIREMENTS:

• Ability to stand, walk, bend, reach, stoop, twist, and move for extended periods.
  
• Ability to lift, carry, push, or pull up to 50 pounds.
  
• Ability to work in hot, cold, wet, loud, and fast-paced kitchen environments.
  
• Ability to safely use knives, kitchen equipment, cleaning chemicals, and standard kitchen tools.
  
• Ability to work around ovens, fryers, hot surfaces, refrigeration, dish machines, and wet floors.

Reasonable accommodation may be made where required by law.

DIRECT REPORTS: None at this time.

REPORTS TO: Director of Culinary Operations, Director of Hospitality, or other designated manager

POSITION TYPE: Full Time, Non Exempt

COMPENSATION: $23.00  - $30.00 per hour, plus tips (DOE)

SCHEDULE: Flexible, including evenings, weekends, holidays, and extended shifts as business needs require.

BENEFITS: Health Insurance, 401(K) with Employer Match, Discounts on NPBC Beer, Food, and Merchandise, Paid Vacation

JOB DESCRIPTION DISCLAIMER:

This job description describes the general nature and level of work performed in this position. It is not intended to be an exhaustive list of all duties, responsibilities, or qualifications. Employees may be asked to perform other duties as assigned.

Employment with the Company is at-will, unless otherwise required by applicable law or a written agreement signed by an authorized company representative. This job description does not create a contract of employment and may be modified based on business needs.

The Company is an equal opportunity employer and will provide reasonable accommodations to qualified individuals with disabilities as required by applicable law.

TO APPLY:

Email your resume, with job title listed in the subject line, to: jobs@northparkbeerco.com to be considered.

Applications are accepted until the position has been filled.

* Exempt/non-exempt status refers to an employee’s eligibility for overtime pay and certain other legal rights. Exempt/non-exempt status is a legal determination, based on applicable federal and state law and factors including the nature of the work, the specific job duties and responsibilities, and level/form of compensation. Non-exempt employees are typically paid by the hour for each hour worked during a pay period, and receive overtime pay in accordance with applicable overtime rules. Exempt employees are generally paid a salary intended to compensate them fully for all hours worked each week; as such, they are not compensated based on the number of hours worked and do not receive overtime pay.

North Park Beer Company strongly supports equal employment opportunities for all applicants regardless of race, color, religion, sex, gender identity, pregnancy, national origin, ancestry, citizenship, age, marital status, physical disability, mental disability, medical condition, sexual orientation, genetic information, or any other characteristic protected by state or federal law.