Culinary Supervisor: Lead Broiler & Kitchen Ops (Flexible)

Banners Kitchen & Tap; Boston (MA); On-site; USD 56,160 - 58,240; Full time

Benefits offered by this job

Weekly pay

Health insurance

401(k) with company match

Paid vacation

Job summary

Delaware North Patina Group in Boston, MA is seeking a full-time Culinary Supervisor to lead the broiler station, train staff, and partner with management to deliver high-quality food. You will work Bruins & Celtics game days, monitor costs, and uphold safety and sanitation standards.

The role requires at least two years as a Line Cook with supervisory experience and strong leadership, communication, and organizational skills in a fast-paced kitchen.

Qualifications

• At least two years’ experience as a Line Cook with supervisory responsibility.
• Strong communication and leadership abilities.
• Ability to thrive in a fast-paced kitchen environment.
• Attention to detail in portioning, labeling, and timing.
• Basic math skills for recipe measurements and portions.
• Knowledge of meat cuts and cooking techniques.
• Experience cooking grilled or broiled items (steaks, burgers, seafood).

Responsibilities

• Supervise food prep to maintain quality, presentation, and sanitation, ensuring recipes and portions meet standards.
• Oversee kitchen workflow, equipment cleanliness, and organization of walk-ins and storage.
• Maintain food cost within leadership parameters.
• Perform opening/closing and side work duties per guidelines.
• Operate broilers, grills, and other cooking equipment.
• Support team and organization goals as needed.

Skills

Leadership

Communication

Fast-paced work

Attention to detail

Math proficiency

Meat cuts knowledge

Grilling/Broiling

Job description

Delaware North Patina Group in Boston, MA is seeking a full-time Culinary Supervisor to lead the broiler station, train staff, and partner with management to deliver high-quality food. You will work Bruins & Celtics game days, monitor costs, and uphold safety and sanitation standards.

The role requires at least two years as a Line Cook with supervisory experience and strong leadership, communication, and organizational skills in a fast-paced kitchen.