Kitchen Supervisor - Boeing Center at Tech Port

ASM Global; San Antonio (TX); On-site; USD 30,000 - 50,000; Full time

Job summary

An established industry player is seeking a Kitchen Supervisor to lead a dynamic team in a fast-paced environment. This role involves overseeing food preparation, ensuring high-quality standards, and maintaining sanitation practices. The ideal candidate will have a strong background in food service, excellent multitasking abilities, and a commitment to customer satisfaction. Join a vibrant team dedicated to delivering exceptional dining experiences while working in a supportive and collaborative atmosphere. If you thrive under pressure and are passionate about culinary excellence, this opportunity is perfect for you.

Qualifications

• 3+ years of food service experience, including 2 years in kitchen management.
• Strong knowledge of sanitation practices and food safety.

Responsibilities

• Supervise line cooks and ensure proper food preparation.
• Maintain a clean and sanitary work environment.
• Train new kitchen staff on techniques and protocols.

Skills

Food Preparation

Sanitation Practices

Customer Service

Team Collaboration

Multitasking

Attention to Detail

Education

High School Diploma or GED

Serve-Safe Certification

Job description

Kitchen Supervisor

POSITION: Kitchen Supervisor
DEPARTMENT: Food & Beverage
REPORTS TO: Director of Food & Beverage
FLSA STATUS: Full-time Seasonal, Non-Exempt

SUMMARY

ASM Global, the leader in privately managed public assembly facilities, has an immediate opening for a Kitchen Supervisor at ASM Global/TechPort Center and Arena. The Kitchen Supervisor is responsible for preparing food in a timely, efficient, sanitary, and consistent manner. The role requires working in a fast-paced, high-pressure environment, with the ability to quickly identify and act on job duties. The supervisor must work as part of a team, follow all safety procedures, and handle heat and stress effectively in a kitchen setting.

ESSENTIAL DUTIES AND RESPONSIBILITIES

1. Supervise all line cooks during service, ensuring proper setup and breakdown of the service area.
2. Set up stations and gather supplies needed for menu preparation.
3. Ensure line cooks prepare a variety of foods, including meat, seafood, poultry, vegetables, and cold items.
4. Ensure all food items are covered, dated, and stored correctly.
5. Stock all goods before each shift and maintain sufficient food levels at line stations for smooth service.
6. Use food preparation tools according to manufacturer instructions.
7. Oversee food preparation and cooking to meet quality standards.
8. Close the kitchen properly, following the closing checklist for all stations.
9. Maintain a clean and sanitary work environment at all times.
10. Assist with and oversee cleaning, sanitation, and organization of the kitchen, walk-in coolers, and storage areas following ASM Global and chef guidelines.
11. Adhere to standard portion sizes, cooking methods, quality standards, and kitchen policies and procedures.
12. Perform additional duties as requested by the Executive Chef.
13. Prepare dishes accommodating food allergies or intolerances.
14. Ensure storage areas are tidy and products are stored properly.
15. Follow safe and hygienic food handling practices consistently.
16. Return used utensils to appropriate areas after use.
17. Assist with all duties assigned by the Executive Chef.
18. Train new kitchen staff on techniques, presentation, and protocols.
19. Follow grooming standards and policies for themselves and staff.
20. Perform other necessary duties as assigned.

Supervisory responsibilities

1. Manage kitchen operations in the absence of the Chef.
2. Report food or HR issues to the Chef.
3. Ensure staff clock in/out correctly and take breaks as scheduled.
4. Mentor employees to improve service standards through exemplary practices.
5. Open or close food service areas as needed.
6. Notify chefs of low inventory levels daily.

EDUCATION AND/OR EXPERIENCE

• High school diploma or GED required.
• Serve-Safe certification required.
• At least 3 years of food service experience preparing meals, including 2 years in kitchen management.

SKILLS AND ABILITIES

• Ability to produce high-quality food in a fast-paced environment.
• Customer service-oriented attitude.
• Strong knowledge of sanitation practices.
• Maintain proper grooming and dress code.
• Work ethic emphasizing urgency and quality.
• Ability to collaborate with staff.
• Ability to multitask effectively.
• Attention to detail.

WORKING CONDITIONS

• Work involves noise, heat, temperature changes, odors, moisture, and kitchen elements.
• May require additional hours based on workload and staffing.
• Willingness to work evenings, weekends, and holidays.

PHYSICAL DEMANDS

• Moderate physical effort: standing, carrying, bending, stretching, stooping, pulling, pushing, lifting up to 50 pounds.
• Must be able to move around the facility, stand for long hours, and communicate effectively.
• Work may be inside or outside depending on event needs.