Kitchen Operations Leader: People, Quality & Profit

Concessions International; Denver (CO); On-site; USD 63,000 - 77,000; Full time

Job summary

Concessions International is seeking an experienced Kitchen Supervisor to lead back-of-house operations in a Denver, on-site setting. You will supervise daily cooking activities, coach team members, and ensure food quality aligns with brand standards.

A ServSafe certification and leadership in kitchen management are essential. Responsibilities include recruiting, onboarding, training, and evaluating staff, managing inventory, controlling costs, and maintaining safety and sanitation compliance.

Qualifications

• High school diploma or equivalent.
• ServSafe Food Safety certification required.
• Culinary program or 4-5 years of demonstrated leadership in kitchen or food service management.

Responsibilities

• Actively prepare, cook, and serve menu items during scheduled shifts while ensuring quality and adherence to standards.
• Lead and supervise daily back-of-house operations to maximize productivity.
• Conduct line-ups and provide direction, coaching, and training to kitchen staff.
• Recruit, hire, onboard, train, develop, and evaluate kitchen team members.
• Manage employee relations, including coaching, performance reviews, and recognition.
• Monitor inventory, maintain par levels, conduct inventories, and order supplies as needed.
• Control food costs and minimize waste to support profitability.
• Ensure compliance with company, brand, food safety, sanitation, and workplace safety standards.

Skills

Leadership

Staff Training

Communication

Food Safety

Education

High school diploma or equivalent

ServSafe Food Safety certification

Culinary program or leadership experience

Job description

Concessions International is seeking an experienced Kitchen Supervisor to lead back-of-house operations in a Denver, on-site setting. You will supervise daily cooking activities, coach team members, and ensure food quality aligns with brand standards.

A ServSafe certification and leadership in kitchen management are essential. Responsibilities include recruiting, onboarding, training, and evaluating staff, managing inventory, controlling costs, and maintaining safety and sanitation compliance.