Kitchen Supervisor

Bestinboating; Bloomington (IN); On-site; USD 40,000 - 55,000; Full time

Benefits offered by this job

Competitive Wages

Performance‑Based Career Growth

Employee Dining Discounts

Equal Employment Opportunity

Job summary

A leading restaurant in Bloomington, Indiana is seeking a Kitchen Supervisor to lead the back-of-house team in delivering exceptional food experiences. The ideal candidate will have strong leadership skills and proven experience in restaurant operations. Responsibilities include team leadership, quality control, operational oversight, compliance with health and safety regulations, and inventory management. Candidates should have a high school diploma, be at least 18, and possess flexibility for various shifts.

Qualifications

• High school diploma or GED required.
• Minimum age of 18 and authorized to work in the U.S.
• Ability to stand for extended periods and work in a fast‑paced environment.
• Flexible availability, including nights, weekends, and holidays.

Responsibilities

• Assigns daily tasks, manages work schedules, and supervises kitchen staff.
• Monitors food preparation, plating, and portion sizes.
• Coordinates kitchen workflow, organizes prep work.
• Enforces adherence to health and safety regulations.
• Tracks stock levels, orders supplies, and implements waste reduction.
• Mentors new hires on kitchen techniques and safety standards.

Skills

Leadership

Guest Service

Teamwork

Communication

Attention to Detail

Ability to Work Under Pressure

Organizational Skills

Adaptability

Positive Attitude

Work Ethic

Education

High school diploma or GED

Job description

Job Description

As a Kitchen Supervisor, you will lead our back‑of‑house team to deliver exceptional food experiences. The ideal candidate has strong leadership skills, a guest‑first mindset, and proven experience in restaurant operations.

Responsibilities

• Team Leadership: Assigns daily tasks, manages work schedules, and supervises kitchen staff including cooks, prep personnel, and dishwashers.
• Quality Control: Monitors food preparation, plating, and portion sizes to ensure every dish meets established restaurant standards.
• Operational Oversight: Coordinates kitchen workflow, organizes prep work, and ensures orders are prepared and delivered on time.
• Compliance & Safety: Enforces strict adherence to health and safety regulations, including proper hand hygiene, food storage, and sanitation protocols.
• Inventory & Cost Control: Tracks stock levels, orders supplies, and implements waste reduction strategies to maintain profitability.
• Training: Mentors new hires on kitchen techniques, safety standards, and company procedures.

Requirements

• High school diploma or GED required.
• Minimum age of 18 and authorized to work in the U.S.
• Ability to stand for extended periods and work in a fast‑paced environment.
• Flexible availability, including nights, weekends, and holidays.

Benefits

• Competitive Wages
• Performance‑Based Career Growth
• Employee Dining Discounts
• Equal Employment Opportunity

Required Skills

• Leadership
• Guest Service
• Teamwork
• Communication
• Attention to Detail
• Ability to Work Under Pressure
• Organizational Skills
• Adaptability
• Positive Attitude
• Work Ethic