Kitchen Supervisor - Lead Food Prep & Team Coach

South Coast Botanic Garden Foundation; United States; On-site; USD 32,000 - 36,000; Part time

Job summary

South Coast Botanic Garden is seeking a Kitchen Supervisor to oversee operations during assigned shifts, ensuring quality, timely service, staff performance, and food-safety compliance. You will direct kitchen staff, assign workstations, and coordinate production and breaks.

The role requires strong leadership, excellent communication, and a solid understanding of food safety and sanitation in a fast-paced setting; day/evening weekend availability is required.

Qualifications

• Previous experience in a commercial kitchen, restaurant, concessions, catering, or high-volume food-service environment.
• Previous supervisory or team-lead experience preferred.
• Working knowledge of food safety, sanitation, temperature control, allergen awareness, and cross-contamination prevention.
• Strong leadership, communication, organization, and problem-solving skills.
• Ability to direct staff and manage competing priorities in a fast-paced environment.
• Current Certified Food Protection Manager certification or ability to obtain certification within the timeframe established by SCBG; a California Food Handler Card will be required until certification.
• Ability to work safely around heat, noise, sharp tools, hot surfaces, cleaning chemicals, and commercial kitchen equipment.
• Ability to work indoors and outdoors in varying weather conditions.
• Ability to stand and move for extended periods; lift up to 50 pounds, with or without accommodation.

Responsibilities

• Direct kitchen and food-preparation staff during assigned shifts.
• Conduct pre-shift briefings and assign workstations based on production and service needs.
• Monitor attendance, performance, workplace conduct, and adherence to established procedures.
• Provide real-time coaching and elevate significant performance or conduct concerns.
• Plan and coordinate legally compliant meal and rest breaks while maintaining appropriate kitchen coverage.
• Monitor break timing and address any circumstance affecting timely breaks.
• Accurately document and report any late, shortened, interrupted, or missed breaks per procedures.
• Ensure staff do not perform work before clocking in or after clocking out.
• Maintain a respectful, professional, and collaborative work environment.
• Oversee food preparation, cooking, portioning, presentation, and service.
• Ensure food is prepared according to recipes, standards, and timelines.
• Inspect kitchen workstations and verify opening/production/closing checklists.
• Support food prep during high-volume service periods.
• Monitor storage, temperature control, sanitation, allergen procedures, illness reporting, and cross-contamination prevention.
• Maintain temperature logs, cleaning records, and food-safety documentation.
• Serve as designated Person in Charge and oversee food-safety duties when qualified.
• Respond to quality, safety, inspection, and service concerns and escalate as needed.
• Monitor inventory, equipment, and service coordination.

Skills

Leadership

Communication

Organization

Problem-solving

Staff management

Food safety knowledge

Allergen awareness

Cross-contamination prevention

Fast-paced environment

Education

Food safety certification requirement

Job description

South Coast Botanic Garden is seeking a Kitchen Supervisor to oversee operations during assigned shifts, ensuring quality, timely service, staff performance, and food-safety compliance. You will direct kitchen staff, assign workstations, and coordinate production and breaks.

The role requires strong leadership, excellent communication, and a solid understanding of food safety and sanitation in a fast-paced setting; day/evening weekend availability is required.