Kitchen Supervisor, No Dinner Service | Mile End Bagels

Mile End Bagels; Melbourne; On-site; AUD 55,000 - 75,000; Full time

Job summary

Mile End Bagels is seeking a Kitchen Supervisor to run the shift at our Fitzroy prep kitchen, supporting delivery to four Melbourne stores daily. You will manage daily prep, batch cooking, and food safety, while leading a small team and ensuring every order leaves to spec.

With 2+ years in a professional kitchen and leadership experience, you will maintain high standards, train staff, and help grow with a fast-expanding bagelry. This is an on-site role in Melbourne.

Qualifications

• 2+ years in a professional kitchen.
• Have run a section or a shift.
• Attention to the right cut, weight and label.
• Reliable and on time for every shift, weekends included.

Responsibilities

• Run the daily prep and batch cooking plan, ensuring products are made on time and to spec.
• Lead and train the prep and dispatch team on the floor.
• Taste everything and hold the standard, every shift.
• Keep the kitchen clean, organised and food safe.
• Check every order before it leaves for the stores.
• Spot what’s slowing us down or wasting product, and help fix it.

Skills

Kitchen supervision

Team leadership

Quality control

Education

Food Safety Supervisor certificate

Job description

No dinner service. Run the shift at our Fitzroy prep kitchen, the kitchen behind Australia’s first wood-fired bagelry.

No dinner service. No late close. Just good food, made properly. [confirm hours]

Mile End is Australia’s first wood-fired Montreal-style bagelry. Our Fitzroy prep kitchen makes everything that goes on our bagels and delivers it to four Melbourne stores every day.

We need a Kitchen Supervisor to run the shift and make sure every store gets it right.

The job

• Run the daily prep and batch cooking plan, so the right product is made on time and to spec


• Lead and train the prep and dispatch team on the floor


• Taste everything and hold the standard, every shift


• Keep the kitchen clean, organised and food safe


• Check every order before it leaves for the stores


• Spot what’s slowing us down or wasting product, and help fix it

You

• Have 2+ years in a professional kitchen, and have run a section or a shift


• Sweat the small stuff: the right cut, the right weight, the right label


• Lead from the bench, with no ego


• Are reliable and on time, every shift, weekends included


• Want to step up and grow with a business that’s growing


• Hold a Food Safety Supervisor certificate, or are willing to get one

Why Mile End

• Daytime hours, with early starts and some weekends [confirm]


• A direct line to the CEO and a real say in how the kitchen runs


• A clear path to Kitchen Manager as we grow