KITCHEN SUPERVISOR

Priority Management; Royse City (TX); On-site; USD 42,000 - 64,000; Full time

Job summary

Royse City Medical Lodge is seeking a Kitchen Supervisor to direct cooks, prep staff, dishwashers and other kitchen personnel in Royse City, TX. You will ensure teamwork, maintain high standards of food quality and presentation, and uphold health and safety regulations.

The role involves supervising daily kitchen operations, coordinating inventory, scheduling, and training staff while assisting with menu planning and cost control to optimize efficiency and profitability in a fast-paced setting.

Qualifications

• High school diploma or equivalent; culinary or hospitality degree preferred.
• Food safety certifications such as ServSafe may be required.
• Prior kitchen supervisory experience preferred.
• CPR/AED/TIPS certifications may be required.

Responsibilities

• Supervise and coordinate activities of cooks, prep staff, dishwashers and other kitchen personnel to ensure teamwork and adherence to standards.
• Oversee food preparation, monitor quality, taste, and presentation, and assist during busy shifts as needed.
• Enforce sanitation, hygiene and food safety regulations; conduct regular checks and maintain kitchen equipment per health codes.
• Track inventory, order supplies, manage deliveries, and ensure proper food storage and rotation.
• Provide ongoing staff training in culinary techniques, safety procedures, and operational standards; mentor new employees.
• Organize staff scheduling, assist with budgeting and cost control.
• Address equipment failures, resolve interpersonal conflicts, adjust workflow during service, and handle customer complaints related to food quality or 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

Working under pressure

Education

High school diploma or equivalent; culinary or hospitality degree preferred

Job description

Supervise Kitchen Staff: Direct and coordinate activities of cooks, prep staff, dishwashers, and other kitchen personnel, ensuring teamwork and adherence to standardsFood Preparation Oversight: Monitor food production to maintain consistent quality, taste, and presentation, and assist in cooking during busy shiftsHealth and Safety Compliance: Enforce sanitation, hygiene, and food safety regulations, conduct regular checks, and maintain kitchen equipment according to health codes.Inventory and Supply Management: Track stock levels, order supplies, manage deliveries, and ensure proper storage and rotation of food itemsStaff Training and Development: Provide ongoing training in culinary techniques, safety procedures, and operational standards; mentor new employeesScheduling and Administrative Duties: Organize staff shifts, and assist with budgeting and cost controlProblem Solving and Coordination: Address equipment failures, resolve interpersonal conflicts, adjust workflow during service, and handle customer complaints related to food quality or serviceMenu and Cost Management: Assist in menu planning, portion control, and food cost analysis to optimize efficiency and profitabilityEducation: High school diploma or equivalent; culinary or hospitality degree preferredCertifications: Food safety certifications such as ServSafe; CPR, AED, or T.I.P.S may be requiredExperience: Prior experience in a kitchen environment, preferably with supervisory responsibilitiesSkills: Strong leadership, communication, time management, problem-solving, attention to detail, and ability to work under pressure