Back of House Restaurant Supervisor - Hippie Fish

Position Summary

The Back of House Restaurant Supervisor is responsible for overseeing kitchen operations, ensuring food preparation meets quality standards, and leading kitchen staff in a fast-paced environment. This role involves managing inventory, maintaining a safe and clean work environment, and ensuring compliance with health and safety regulations. The supervisor is also responsible for training and coaching kitchen staff to ensure efficient and high-quality food production.

• Kitchen Operations Management:
  • Supervise kitchen staff to ensure food is prepared efficiently, correctly, and to the highest quality.
  • Ensure that all kitchen areas are clean, organized, and meet safety and hygiene standards.
  • Coordinate with front‑of‑house staff to ensure timely food delivery to customers.
  • Monitor cooking times and temperatures to ensure food is consistently cooked to specification.
• Staff Supervision and Training:
  • Manage and lead a team of kitchen staff, including line cooks, prep cooks, dishwashers, and other kitchen personnel.
  • Provide training on kitchen procedures, food safety standards, and equipment usage.
  • Conduct performance reviews and provide constructive feedback to staff.
  • Assist in resolving conflicts or issues that arise in the kitchen environment.
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• Inventory and Supply Management:
  • Oversee inventory levels for kitchen supplies, ingredients, and equipment.
  • Place orders for food and supplies as necessary, ensuring that stock levels are maintained.
  • Monitor food waste and take measures to reduce it by ensuring proper storage and usage of ingredients.
  • Ensure all deliveries are inspected and properly stored according to food safety standards.
• Health, Safety, and Compliance:
  • Ensure compliance with all local health and safety regulations, including food storage, sanitation, and handling procedures.
  • Conduct regular health and safety audits and take corrective actions when necessary.
  • Ensure all kitchen equipment is maintained, cleaned, and functioning properly.
  • Ensure that kitchen staff adheres to personal hygiene standards, including wearing proper uniforms and using safety equipment.
• Quality Control:
  • Monitor food quality and presentation to ensure consistency and high standards.
  • Work with the kitchen leadership to develop and update the menu, including testing new recipes.
  • Ensure that special dietary needs and allergies are carefully considered during food preparation.
• Team
  
  Collaboration:
  
  
  • Foster a positive and productive work environment in the kitchen by encouraging teamwork and communication.
  • Coordinate with other restaurant departments (e.g., front‑of‑house staff) to ensure smooth operations.
  • Act as a liaison between the kitchen and restaurant management to relay operational issues or customer feedback.
• Problem Resolution:
  • Address and resolve any operational issues that may arise in the kitchen, such as equipment malfunctions or staff shortages.
  • Handle customer complaints regarding food quality or kitchen‑related issues, ensuring prompt resolutions.

• High school diploma or equivalent.
• Culinary degree or equivalent experience (preferred).

• Previous experience in a kitchen supervisory or leadership role (required).
• Experience working in a fast‑paced restaurant or hospitality setting.
• Knowledge of food safety and sanitation practices.
• Strong problem‑solving skills and the ability to make quick decisions under pressure.

• Excellent leadership and team management skills.
• Strong organizational and multitasking abilities.
• Proficient in kitchen operations and equipment.
• Ability to communicate effectively with both kitchen staff and management.
• High attention to detail with a focus on quality control.

• Food Safety Certification (preferred).
• Serv Safe Certification or equivalent may be required.

• Ability to stand for long periods and move around the kitchen.
• Ability to lift and carry heavy items, such as pots, pans, and boxes of supplies, up to 50 pounds.
• Ability to work in a hot, fast‑paced, and sometimes noisy kitchen environment.

• Supervisors typically work in the kitchen or back‑of‑house areas of restaurants.
• Shifts may include evenings,…