Kitchen Supervisor - Ole Red Nashville

Opry Entertainment Group & Ryman Hospitality Properties; Nashville (TN); On-site; USD 42,000 - 52,000; Full time

Job summary

Opry Entertainment Group & Ryman Hospitality Properties in Nashville is seeking a Kitchen Supervisor to keep the kitchen running smoothly, ensuring each dish meets our standards of quality, timing, and presentation.

You will lead the line, support the team, and maintain a clean, efficient kitchen capable of handling high-volume service in a music-driven venue. The role emphasizes leadership, training, and adherence to safety and sanitation guidelines.

Qualifications

• 2+ years' kitchen experience in multiple stations of high-volume kitchen required.
• State Alcohol Education Card required upon hire; Certified Food Safety Manager within 90 days of hire.

Responsibilities

• Supervise kitchen staff to ensure timely food production and quality. Ensure performance meets operational expectations.
• Lead daily operations, including task delegation, shift checklists, cleaning and temperature logs, kitchen opening/closing, and line support as needed.
• Oversee sanitation and receiving tasks.
• Motivate kitchen team to achieve exceptional standards and exceed guest expectations.
• Support training needs of kitchen staff and document training with Sous chef.
• Foster effective communication with front-of-house teams and venue leadership for seamless service.
• Contribute to pre-shift meetings to identify performance improvement opportunities.
• Model company service basics and report accidents or unsafe conditions to management.
• Perform other duties as assigned.

Skills

Interpersonal communication

Team player

Leadership

Kitchen station management

Kitchen sanitation

Basic computer skills

Education

High school diploma or equivalent

Job description

As a Kitchen Supervisor you'll keep the kitchen operation running smoothly, ensuring every dish meetsour standards in quality, timing, and presentation. You'll lead the line, support the team, and maintain aclean, efficient kitchen that can handle the heat of a high-volume, music-driven venue. The idealcandidate is detail-oriented, decisive, and brings both culinary skill and leadership to the table.

• Supervise kitchen staff to ensure timely food production, quality, and consistency with brand standards. Ensure performance meets operational expectations.
• Perform all kitchen functions, including food preparation, sanitation, and receiving tasks.
• Lead daily operations, including task delegation, shift checklists, cleaning and temperature logs, kitchen opening/closing, and line support as needed.
• Motivate kitchen team to achieve exceptional standards and exceed guest expectations in support of culinary leadership's philosophy.
• Support training needs of kitchen staff. Work with Sous chef to document and track required training.
• Oversee elevated food preparation requirements, including accommodating dietary restrictions and food allergies in compliance with food safety standards.
• Foster effective communication with front-of-house teams and venue leadership to ensure seamless service and operational flow.
• Contribute to pre-shift meetings, focusing on opportunities to improve performance and support venue success.
• Model company service basics. Communicate and uphold corporate policies, safety and security procedures, and brand SOPs. Promptly report accidents, facility issues, or unsafe conditions to management.
• Perform other duties as assigned.

Requirements

Education

• High school diploma or equivalent preferred

Experience

• 2+ years' kitchen experience in multiple stations of high-volume kitchen required

Knowledge, Skills and Abilities

• Effective interpersonal and verbal communication skills
• Demonstrated team player and self-starter
• Strong leadership skills with a focus on coaching, development, and clear communication of expectations
• Ability to run all kitchen stations and expo
• Knowledge of kitchen sanitation procedures
• Basic computer knowledge/skills required

Licenses / Certifications

• State Alcohol Education Card required upon hire
• Certified Food Safety Manager certification required within 90 days of hire

Physical Requirements

Speak, hear, and use non-verbal cues to communicate with guests. Stand and walk for extended periods, including on uneven surfaces and while carrying items. Walk up and down stairs while navigating the venue. Regularly lift and carry up to 50 lbs., and frequently sit, kneel, bend, and reach to move goods. Manual dexterity for tasks such as using a computer and handling dishes.

Working Conditions

Restaurant kitchen environment subject to both kitchen and customer areas and in close proximity to others.

EEO is the Law