Kitchen Supervisor

Miskiri Hospitality Group; Columbus (OH); On-site; USD 42,000 - 60,000; Full time

Job summary

Miskiri Hospitality Group in Columbus, Ohio is seeking an experienced Assistant Kitchen Manager to lead daily back-of-house operations, ensure consistent culinary execution, and uphold rigorous food safety standards.

You will train and develop culinary staff, oversee station performance, monitor production and waste, and collaborate with front-of-house leaders to deliver an outstanding guest experience across high-volume service.

Qualifications

• Prev. experience as Assistant Kitchen Manager or similar leadership role.
• Experience in high-volume or full-service dining.
• Strong knowledge of kitchen operations and food preparation.
• Ability to lead, coach, and develop team.
• Experience with food cost, inventory, and waste reduction.

Responsibilities

• Oversee daily back-of-house operations to ensure organized, efficient execution.
• Direct and support Line Cooks, Prep Cooks, and other kitchen staff during shifts.
• Maintain recipes, portions, temperatures, and presentation standards.
• Monitor ticket times, workflow, and communication for efficient service.
• Lead training and development to elevate culinary team performance.
• Partner with front-of-house leadership to ensure a consistent guest experience.
• Support food cost management through portion control and inventory practices.
• Maintain kitchen cleanliness, safety, and compliance across shifts.

Skills

Leadership

Kitchen operations

Food safety

Staff training

Communication

Job description

Lead the Kitchen. Develop the Team. Deliver Culinary Excellence.

Miskiri Hospitality Group is seeking an experienced, organized, and hands-onAssistant Kitchen Managerto join our growing culinary leadership team.

We're looking for a passionate culinary professional who understands that exceptional food begins with consistent execution, strong kitchen operations, and a well-trained team.

As an Assistant Kitchen Manager, you'll partner with kitchen and restaurant leadership to oversee daily back-of-house operations, maintain exceptional food quality and safety standards, and support the training and development of culinary team members.

You'll play an important role in managing kitchen productivity, controlling food costs, maintaining operational standards, and ensuring every dish meets our expectations for quality, consistency, and presentation.

What You'll Lead

Kitchen Operations & Culinary Excellence

• Support daily back-of-house operations to ensure efficient, organized, and consistent culinary execution

• Maintain a visible, hands-on leadership presence during preparation, service, and closing procedures

• Direct and support Line Cooks, Prep Cooks, Dishwashers, and other culinary team members during assigned shifts

• Ensure consistent execution of recipes, portion sizes, cooking techniques, food temperatures, and presentation standards

• Monitor ticket times, kitchen workflow, and communication to maintain efficient service

• Establish daily preparation priorities and ensure stations are properly stocked and prepared for anticipated business volume

• Conduct regular food quality checks to maintain consistency in taste, temperature, freshness, and presentation

• Ensure opening, closing, cleaning, and daily kitchen checklists are completed accurately

• Identify operational challenges and implement timely solutions to maintain productivity and service standards

• Partner with front-of-house leadership to ensure effective communication and a consistent guest experience

Team Leadership & Development

• Lead, coach, motivate, and develop culinary team members to achieve performance and quality expectations

• Support recruiting, interviewing, onboarding, training, and retention of kitchen employees

• Train team members on recipes, cooking techniques, preparation procedures, station execution, and kitchen standards

• Establish clear expectations for productivity, professionalism, teamwork, cleanliness, and accountability

• Provide ongoing coaching, constructive feedback, and recognition to support employee development

• Address routine performance concerns and communicate matters requiring further action to kitchen leadership and Human Resources

• Support employee scheduling, shift assignments, staffing levels, and labor productivity

• Foster a positive, respectful, organized, and high-performing kitchen environment

• Identify and develop team members for future culinary leadership opportunities

Food Cost, Inventory & Operational Controls

• Support food cost management through accurate portioning, production planning, inventory controls, and waste reduction

• Monitor food inventory, product levels, ordering needs, receiving, and proper storage

• Assist with inventory counts, product rotation, and identifying discrepancies or excessive waste

• Ensure proper labeling, dating, rotation, and storage of food products

• Monitor preparation quantities and production levels to reduce unnecessary waste while maintaining service readiness

• Support purchasing and receiving procedures, including verifying product quality and quantities

• Monitor kitchen labor productivity and communicate staffing or operational concerns to management

• Assist with implementing initiatives to improve kitchen efficiency, food quality, and financial performance

• Maintain accurate kitchen logs, checklists, inventory records, and assigned operational documentation

Food Safety, Sanitation & Compliance

• Ensure compliance with food safety, sanitation, allergen awareness, and workplace safety requirements

• Monitor food handling, cooking, cooling, holding, storage, and temperature control procedures

• Conduct regular kitchen inspections to ensure cleanliness, organization, and compliance with established standards

• Reinforce proper handwashing, cross-contamination prevention, and safe food handling practices

• Ensure kitchen equipment, refrigeration, cooking stations, and storage areas are properly maintained

• Identify and report equipment malfunctions, maintenance concerns, and workplace safety hazards

• Support health inspections, food safety audits, and corrective action initiatives

• Ensure team members consistently follow company policies, standard operating procedures, and culinary standards

• Maintain accountability for kitchen cleanliness, sanitation, and operational readiness throughout each shift

What You Bring

• Previous experience as an Assistant Kitchen Manager, Kitchen Supervisor, Sous Chef, Lead Line Cook, or similar culinary leadership role

• Experience working in a full-service, casual dining, or high-volume restaurant environment

• Strong knowledge of professional kitchen operations, cooking techniques, food preparation, and culinary execution

• Demonstrated ability to lead, coach, train, and motivate kitchen team members

• Experience managing kitchen workflow, ticket times, and service execution during high-volume periods

• Understanding of food cost management, inventory, portion control, waste reduction, and kitchen productivity

• Strong knowledge of food safety, sanitation, allergen awareness, and temperature control requirements

• Ability to maintain consistent food quality, presentation, and recipe execution

• Experience supporting kitchen scheduling, staffing, and labor management

• Strong communication, organizational, time-management, and