Kitchen Supervisor

Tavistock Restaurant Collection; Orlando (FL); On-site; USD 25,000 - 41,000; Full time

Job summary

A vibrant culinary venue is looking for an experienced Kitchen Supervisor in Orlando, FL. This key hourly position requires a minimum of 3 years' experience in high-volume kitchens and at least 1 year in a supervisory role. Responsibilities include supporting kitchen operations, supervising staff, and maintaining high standards for food quality. Ideal candidates thrive in fast-paced environments and are strong leaders. If you're passionate about culinary excellence and team building, this role is for you.

Qualifications

• Minimum of 3 years of experience in a high-volume kitchen.
• At least 1 year in a supervisory or team lead role.
• Strong understanding of kitchen operations and food safety.

Responsibilities

• Support the Executive Chef and Sous Chef in daily kitchen operations.
• Supervise and guide line and prep cooks during service.
• Open and close the kitchen independently once fully trained.
• Assist with kitchen organization, food quality control, and inventory.
• Lead by example, maintaining high standards for cleanliness, prep, and execution.
• Be a positive force in the kitchen—coaching, mentoring, and building team morale.

Skills

Team management

Food safety knowledge

Dependability

Leadership

Job description

Why Boxi Park:

Boxi Park is not your average kitchen. We’re a vibrant, outdoor venue powered by local flavor and fueled by passionate people. If you’re looking to grow your leadership skills in a unique culinary environment, this is the opportunity for you.

Kitchen Supervisor – Boxi Park | Lake Nona, FL
Competitive hourly pay based on experience

Boxi Park is looking for an experienced and motivated Kitchen Supervisor to join our culinary leadership team. This is a key hourly position designed for someone ready to take the next step in their culinary career, working in a high-energy, high-volume environment that celebrates fresh food, teamwork, and creativity.

What You’ll Do:

• Support the Executive Chef and Sous Chef in daily kitchen operations
• Supervise and guide line and prep cooks during service
• Open and close the kitchen independently once fully trained
• Assist with kitchen organization, food quality control, and inventory
• Lead by example, maintaining high standards for cleanliness, prep, and execution
• Be a positive force in the kitchen—coaching, mentoring, and building team morale

What We’re Looking For:

• Minimum of 3 years of experience in a high-volume kitchen
• At least 1 year in a supervisory or team lead role
• Strong understanding of kitchen operations, food safety, and team management
• A hands‑on leader who thrives in a fast‑paced, guest‑focused environment
• Someone dependable, organized, and ready to jump in wherever needed