Kitchen Operations Leader

Priority Management; Royse City (TX); On-site; USD 35,000 - 60,000; Full time

Job summary

Priority Management seeks an experienced kitchen supervisor in Royse City, TX to oversee daily kitchen operations and staff performance. You will ensure quality, safety, and efficiency across all food preparation activities, while supporting budgeting and cost controls.

The role requires leadership, strong communication, and the ability to work under pressure during service pours. A high school diploma is required, with culinary degree preferred and ServSafe certification advantageous.

Qualifications

• High school diploma or equivalent required.
• Culinary or hospitality degree preferred.
• Food safety certifications such as ServSafe.
• CPR, AED, or TIPS may be required.
• Experience in kitchen with supervisory responsibilities.

Responsibilities

• Supervise kitchen staff and coordinate cooks, prep staff, dishwashers and other personnel.
• Oversee food preparation to maintain quality, taste and presentation and assist during busy shifts.
• Enforce sanitation, hygiene and safety regulations; conduct checks and maintain equipment.
• Track stock levels, order supplies, manage deliveries and ensure proper storage/rotation.
• Provide ongoing training in culinary techniques, safety procedures and standards; mentor new staff.
• Schedule staff shifts and assist with budgeting and cost control.
• Address equipment issues, resolve conflicts, adjust workflow, and handle complaints about food/service.
• Assist in menu planning, portion control and food cost analysis to optimize efficiency and profitability.

Skills

Leadership

Communication

Time management

Problem-solving

Attention to detail

Under pressure work

Education

High school diploma or equivalent

Culinary or hospitality degree preferred

Job description

Priority Management seeks an experienced kitchen supervisor in Royse City, TX to oversee daily kitchen operations and staff performance. You will ensure quality, safety, and efficiency across all food preparation activities, while supporting budgeting and cost controls.

The role requires leadership, strong communication, and the ability to work under pressure during service pours. A high school diploma is required, with culinary degree preferred and ServSafe certification advantageous.