Second-Shift Production Kitchen Supervisor

Home Chef (Internal Employees); Bedford Park (IL); On-site; USD 68,000 - 74,000; Full time

Benefits offered by this job

Medical, dental, vision, life and disa

Paid holidays, sick time and vacation

401k program

Flexible spending accounts

Job summary

Home Chef in Bedford Park, IL is seeking a Production Supervisor for the 2nd shift (4:00 PM–12:30 AM). You will supervise a kitchen team, collaborate on SOPs with the Ready to Heat project manager, and ensure production targets are met while maintaining food safety and quality standards.

The role requires strong leadership, coaching, and the ability to train hourly staff, with responsibilities including shift safety meetings, equipment knowledge, and maintaining GMP practices.

Qualifications

• Minimum of 2+ years of supervisory or leadership experience in a fast-paced kitchen.
• Leadership experience in a high volume kitchen environment.
• Track record of driving KPIs and meeting goals.
• Experience developing team members through both leading and managing.
• Proficient on using tablets and PCs.
• Open availability to work weekend shifts.
• Must be able to lift up to 49 pounds occasionally and stand/walk for 10–12 hours in a cold environment.

Responsibilities

• Create SOPs and processes with the RTH project manager and cross functional partners.
• Lead shift level safety meetings and promote GMPs.
• Oversee ingredient cooking, cooling, and transportation to meet production targets.
• Coach and develop assigned team members and conduct performance reviews.
• Ensure equipment knowledge and basic troubleshooting, plus proper shift handoff.

Skills

Supervisory experience

Leadership

KPI focus

Team development

Tablets & PCs

Education

High school diploma or equivalent

Tools

Tablets

PCs

Job description

Home Chef in Bedford Park, IL is seeking a Production Supervisor for the 2nd shift (4:00 PM–12:30 AM). You will supervise a kitchen team, collaborate on SOPs with the Ready to Heat project manager, and ensure production targets are met while maintaining food safety and quality standards.

The role requires strong leadership, coaching, and the ability to train hourly staff, with responsibilities including shift safety meetings, equipment knowledge, and maintaining GMP practices.