Theatre Kitchen Supervisor: Lead, Quality & Training

Bistroplex Cinema; Greendale (WI); On-site; USD 42,000 - 54,000; Full time

Job summary

Marcus Theatres is seeking a Kitchen Supervisor for our Wisconsin theatre, specifically the Oakdale cinema location. You will lead daily kitchen operations, ensure quality food prep for banquet and restaurant use, and train staff to uphold safety and sanitation standards.

You will schedule staff, monitor banquet and show-time needs, and manage ordering, receiving, and storage to keep waste low. This role requires 2–3 years as a lead cook and at least two years in supervisory positions.

Qualifications

• Minimum of 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 working knowledge of safety and sanitation standards.
• Extensive experience with slicers, mixers, grinders, food processors, etc.
• Basic mathematical skills to understand recipes, measurements and portions.

Responsibilities

• Oversee and supervise daily line operation.
• Prepare all food items for banquet and restaurant use according to standard recipes.
• Visually inspect and sample all food for taste, color, and presentation.
• Schedule staff for banquet functions, theatre show times, and forecasts.
• Supervise staff training, counseling, and discipline.
• Ensure proper ordering, receiving and storage of all food items.
• Maintain cleanliness and sanitation of all equipment and work areas.
• Handle food deliveries, rotate products to minimize spoilage.
• Maintain banquet event orders and food delivery requests.

Skills

Supervisory/management experience

Lead cook experience

Food preparation knowledge

Safety sanitation knowledge

Staff scheduling

Job description

Marcus Theatres is seeking a Kitchen Supervisor for our Wisconsin theatre, specifically the Oakdale cinema location. You will lead daily kitchen operations, ensure quality food prep for banquet and restaurant use, and train staff to uphold safety and sanitation standards.

You will schedule staff, monitor banquet and show-time needs, and manage ordering, receiving, and storage to keep waste low. This role requires 2–3 years as a lead cook and at least two years in supervisory positions.