Lead Kitchen Supervisor — Team Mentorship & Quality

Peachtree Group; Saint Paul (MN); On-site; USD 52,000 - 64,000; Full time

Benefits offered by this job

Medical, dental, vision insurance

Disability and life insurance

401(k) retirement match

Paid holidays and PTO

Employee Assistance Program

Job summary

Peachtree Group is seeking a Kitchen Supervisor to back up the Executive Chef and lead a busy, quality-driven kitchen team in Saint Paul, MN. You will oversee daily operations, mentor staff, and ensure safe, consistent food preparation across restaurant, room service, banquet, catering, and events.

The role emphasizes cost control, training, scheduling, and compliance with food safety standards to deliver outstanding guest experiences in a fast-paced hospitality environment.

Qualifications

• Previous culinary supervisory experience preferred.
• Strong leadership, communication, and organizational skills.
• Knowledge of food safety, inventory control, and kitchen operations.
• Ability to thrive in a fast-paced hospitality environment.
• Flexible schedule, including evenings, weekends, and holidays.

Responsibilities

• Supervise daily kitchen operations and food production.
• Train, coach, and develop kitchen team members.
• Ensure food quality, presentation, and consistency standards.
• Assist with menu development, inventory management, ordering, and receiving.
• Monitor food costs, waste, and labor efficiency to maximize profitability.
• Support scheduling, hiring, onboarding, and team training.
• Maintain compliance with food safety, sanitation, and health regulations.
• Foster a positive, productive work environment focused on delivering outstanding guest experiences.

Skills

Leadership

Communication

Organizational skills

Food safety knowledge

Hospitality experience

Job description

Peachtree Group is seeking a Kitchen Supervisor to back up the Executive Chef and lead a busy, quality-driven kitchen team in Saint Paul, MN. You will oversee daily operations, mentor staff, and ensure safe, consistent food preparation across restaurant, room service, banquet, catering, and events.

The role emphasizes cost control, training, scheduling, and compliance with food safety standards to deliver outstanding guest experiences in a fast-paced hospitality environment.