Lead Kitchen Supervisor & Culinary Ops

Belterra Casino Resort; Florence (IN); On-site; USD 52,000 - 74,000; Full time

Job summary

Belterra Casino Resort in Indiana is seeking a kitchen supervisor to coordinate and administer all food preparation, presentation, and service procedures under the Executive Chef. You will monitor quantities, ensure rotation to prevent waste, and maintain quality and portion control.

You will also oversee staff performance, delegate tasks, and ensure cleanliness, safety, and compliance with health standards across kitchen and storage areas.

Qualifications

• One (1) year of experience in the same or similar position preferred.
• Must be able to stand and walk for majority of shift.
• Must be able to lift, carry, and maneuver up to 40 pounds.
• Excellent communication skills.
• Must have and maintain any required licenses/certifications.

Responsibilities

• Coordinate and administer all food preparation, presentation, and service procedures as directed by the Executive Chef.
• Monitor quantity of prepared food and ensure quality and quantity standards are met.
• Ensure proper rotation and utilization of stored food to prevent waste.
• Oversee food preparation to ensure proper consistency, flavor, presentation, and portion control.
• Monitor staffing levels, early out requests, and overtime.
• Maintain kitchen and storage areas in a clean, sanitary state meeting health and safety standards.
• Delegate work assignments to cooks and other kitchen staff.
• Monitor employee performance and provide instruction as needed; administer disciplinary action when necessary.
• Requisition stock according to business needs and par levels.
• Ensure kitchen and related areas are kept free of safety hazards.

Skills

Team leadership

Food prep oversight

Quality control

Communication skills

Job description

Belterra Casino Resort in Indiana is seeking a kitchen supervisor to coordinate and administer all food preparation, presentation, and service procedures under the Executive Chef. You will monitor quantities, ensure rotation to prevent waste, and maintain quality and portion control.

You will also oversee staff performance, delegate tasks, and ensure cleanliness, safety, and compliance with health standards across kitchen and storage areas.