Theatre Kitchen Supervisor: Lead Prep & Quality

The Marcus Corporation; St. Louis (MO); On-site; USD 42,000 - 54,000; Full time

Job summary

The Marcus Corporation's Marcus Theatres is seeking a Kitchen Supervisor to lead our busy kitchen operations at the Oakdale cinema in Missouri. You will oversee daily line operations, ensure food quality, and maintain safety standards, while supporting banquet and restaurant prep.

The ideal candidate has 2+ years in supervisory roles and 2-3 years as a lead cook, with strong knowledge of food preparation and sanitation. This role requires team leadership and scheduling.

Qualifications

• Minimum of two years’ experience in a supervisory/management role in a similar size operation.
• 2-3 years as a lead cook prior to management.
• Thorough working knowledge of specific food preparation.
• Above average knowledge of safety and sanitation standards.
• Experience with slicers, mixers, grinders, and food processors.

Responsibilities

• Oversee and supervise daily kitchen line operation.
• Prepare all food items for banquet and restaurant use per recipes.
• Visually inspect and sample food for taste, color and presentation.
• Schedule staff for banquets, shows and forecasts.
• Supervise staff including training and discipline.
• Ensure proper ordering, receiving and storage of food items.
• Perform daily duties and special projects.
• Order food for subsequent days.
• Rotate food to minimize spoilage and waste.
• Keep equipment cleaned and sanitized.
• Handle special orders and food orders by ticket.
• Maintain banquet event orders and food delivery requests.
• Attend in accordance with policy standards.

Skills

Supervisory experience

Lead cook

Food preparation

Safety sanitation

Equipment handling

Job description

The Marcus Corporation's Marcus Theatres is seeking a Kitchen Supervisor to lead our busy kitchen operations at the Oakdale cinema in Missouri. You will oversee daily line operations, ensure food quality, and maintain safety standards, while supporting banquet and restaurant prep.

The ideal candidate has 2+ years in supervisory roles and 2-3 years as a lead cook, with strong knowledge of food preparation and sanitation. This role requires team leadership and scheduling.