Theatre Kitchen Supervisor: Lead Banquets & Fast Prep

Marcus Theatres Corporation; Bellevue (NE); On-site; USD 25,000 - 39,000; Full time

Job summary

Marcus Theatres Corporation is seeking a Kitchen Supervisor to lead our culinary team in a busy theatre environment. You will supervise daily line operations, ensure high standards of food preparation, and maintain safety and sanitation across kitchen areas.

The role includes training staff, managing banquet and theatre food service, and coordinating inventory and equipment upkeep. We value hands-on leaders with 2–3 years as a lead cook and at least two years in a supervisory role.

Qualifications

• Two years supervisory/management experience in a similar size operation.
• 2–3 years as a lead cook required prior to management.
• Thorough working knowledge of specific food preparation.
• Above-average knowledge of safety and sanitation standards.
• Extensive experience with kitchen equipment such as slicers, mixers and grinders.

Responsibilities

• Oversee daily line operation and supervise staff.
• Prepare all food items for banquet and restaurant use per standard recipes.
• Visually inspect and sample food for taste and presentation.
• Schedule staff for banquets, show times, and forecasts.
• Train, supervise, counsel and discipline assigned staff.
• Ensure proper ordering, receiving and storage of food items.
• Rotate food to minimize spoilage and waste.
• Keep equipment clean and sanitized.
• Maintain banquet event orders and delivery requests.
• Attend in conformance with policy standards.

Skills

Supervisory experience

Lead cook experience

Food preparation

Safety sanitation

Equipment operation

Tools

Slicers

Mixers

Grinders

Food processors

Job description

Marcus Theatres Corporation is seeking a Kitchen Supervisor to lead our culinary team in a busy theatre environment. You will supervise daily line operations, ensure high standards of food preparation, and maintain safety and sanitation across kitchen areas.

The role includes training staff, managing banquet and theatre food service, and coordinating inventory and equipment upkeep. We value hands-on leaders with 2–3 years as a lead cook and at least two years in a supervisory role.