Kitchen Supervisor: Lead a Fast-Paced Culinary Team

Topgolf; Florida; Hybrid; USD 42,000 - 60,000; Full time

Benefits offered by this job

Free meals

Half-price meals

Health insurance

Dental insurance

Vision insurance

401(k) match

Well-being platform

Job summary

Topgolf Lake Mary is seeking a Culinary Supervisor to lead a busy kitchen team and maintain high standards for food safety, quality, and service. You will oversee cooks, prep staff, and dishwashers, ensuring recipes are followed and portions are correct.

The role requires strong leadership, fast-paced decision making, and effective communication with front-of-house staff. Responsibilities include inventory control, staff training, and handling kitchen emergencies to keep service smooth.

Qualifications

• Experience in a kitchen management or supervisory role.
• Strong leadership and team management skills.
• Excellent knowledge of food safety and sanitation practices.
• Ability to work in a fast-paced kitchen environment.
• Proficiency with kitchen equipment operation and maintenance.
• Effective communication with kitchen and front-of-house staff.
• Understanding of inventory management and ordering processes.

Responsibilities

• Supervise and lead kitchen staff.
• Ensure kitchen operates smoothly with safety and quality standards.
• Oversee food preparation, including recipe adherence and portion control.
• Monitor inventory levels and order kitchen supplies and ingredients as needed.
• Train kitchen staff in proper food handling and safety procedures.
• Coordinate with the front-of-house staff to ensure timely and accurate food service.
• Address and resolve kitchen-related issues and emergencies.

Skills

Leadership

Team management

Food safety

Sanitation

Communication

Inventory management

Tools

Kitchen equipment

Job description

Topgolf Lake Mary is seeking a Culinary Supervisor to lead a busy kitchen team and maintain high standards for food safety, quality, and service. You will oversee cooks, prep staff, and dishwashers, ensuring recipes are followed and portions are correct.

The role requires strong leadership, fast-paced decision making, and effective communication with front-of-house staff. Responsibilities include inventory control, staff training, and handling kitchen emergencies to keep service smooth.