High-Volume Kitchen Supervisor – Lead & Elevate Service

Live Nation Entertainment Inc; North Myrtle Beach (SC); On-site; USD 45,000 - 70,000; Full time

Benefits offered by this job

Generous vacation

Healthcare

Retirement benefits

Student loan repayment

Tuition reimbursement

Job summary

Live Nation Entertainment's House of Blues in North Myrtle Beach seeks a Kitchen Supervisor to manage daily kitchen operations, station production, and paperwork, ensuring timely line checks and procedural compliance.

You will schedule shifts, control labor, supervise staff, monitor costs, and maintain clean, safe kitchen while coordinating with other departments to ensure guest satisfaction and brand standards are met.

Qualifications

• Knowledge of high-volume kitchen operations
• Ability to run all kitchen operations
• Knowledge of food costs, labor costs, and product costs
• Skill in cooking, cost controls, and management
• Crew development and crew training procedures
• College degree or related experience (preferred)

Responsibilities

• Coordinate with Chef to schedule shifts for kitchen staff
• Ensure no unapproved overtime on shift
• Monitor labor daily in Labor Management system
• Perform opening and closing kitchen supervisory tasks
• Assist in staff decisions and resolving issues
• Motivate staff for better performance and guest service
• Maintain clean kitchen areas and daily cleaning lists
• Oversee food production to meet House of Blues standards
• Communicate between kitchen and other departments
• Attend manager meetings and assist in operations

Skills

High-volume kitchen operations

Kitchen operations leadership

Food cost & labor cost awareness

Education

High School diploma

College degree preferred

Tools

Microsoft Word

Microsoft Excel

Job description

Live Nation Entertainment's House of Blues in North Myrtle Beach seeks a Kitchen Supervisor to manage daily kitchen operations, station production, and paperwork, ensuring timely line checks and procedural compliance.

You will schedule shifts, control labor, supervise staff, monitor costs, and maintain clean, safe kitchen while coordinating with other departments to ensure guest satisfaction and brand standards are met.