KITCHEN SUPERVISOR (73467)

Priority Management; Royse City (TX); On-site; USD 35,000 - 60,000; Full time

Job summary

Priority Management seeks an experienced kitchen supervisor in Royse City, TX to oversee daily kitchen operations and staff performance. You will ensure quality, safety, and efficiency across all food preparation activities, while supporting budgeting and cost controls.

The role requires leadership, strong communication, and the ability to work under pressure during service pours. A high school diploma is required, with culinary degree preferred and ServSafe certification advantageous.

Qualifications

• High school diploma or equivalent required.
• Culinary or hospitality degree preferred.
• Food safety certifications such as ServSafe.
• CPR, AED, or TIPS may be required.
• Experience in kitchen with supervisory responsibilities.

Responsibilities

• Supervise kitchen staff and coordinate cooks, prep staff, dishwashers and other personnel.
• Oversee food preparation to maintain quality, taste and presentation and assist during busy shifts.
• Enforce sanitation, hygiene and safety regulations; conduct checks and maintain equipment.
• Track stock levels, order supplies, manage deliveries and ensure proper storage/rotation.
• Provide ongoing training in culinary techniques, safety procedures and standards; mentor new staff.
• Schedule staff shifts and assist with budgeting and cost control.
• Address equipment issues, resolve conflicts, adjust workflow, and handle complaints about food/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

Under pressure work

Education

High school diploma or equivalent

Culinary or hospitality degree preferred

Job description

Job Details

• Job Location: Royse City Medical Lodge - ROYSE CITY, TX 75189
• Job Shift: Day

Responsibilities

• Supervise Kitchen Staff: Direct and coordinate activities of cooks, prep staff, dishwashers, and other kitchen personnel, ensuring teamwork and adherence to standards
• Food Preparation Oversight: Monitor food production to maintain consistent quality, taste, and presentation, and assist in cooking during busy shifts
• Health 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 items
• Staff Training and Development: Provide ongoing training in culinary techniques, safety procedures, and operational standards; mentor new employees
• Scheduling and Administrative Duties: Organize staff shifts, and assist with budgeting and cost control
• Problem Solving and Coordination: Address equipment failures, resolve interpersonal conflicts, adjust workflow during service, and handle customer complaints related to food quality or service
• Menu and Cost Management: Assist in menu planning, portion control, and food cost analysis to optimize efficiency and profitability

Qualifications

• Education: High school diploma or equivalent; culinary or hospitality degree preferred
• Certifications: Food safety certifications such as ServSafe; CPR, AED, or T.I.P.S may be required
• Experience: Prior experience in a kitchen environment, preferably with supervisory responsibilities
• Skills: Strong leadership, communication, time management, problem-solving, attention to detail, and ability to work under pressure