Food Service Kitchen Supervisor

The Kitchen Leader is responsible for overseeing daily back-of-house kitchen operations in a high-volume fast food chicken restaurant environment. This role ensures exceptional food quality, fast and accurate service execution, operational efficiency, cleanliness, food safety compliance, and team leadership. The Kitchen Leader sets the standard for performance by leading with urgency, accountability, professionalism, and a commitment to hospitality and operational excellence.

The ideal candidate thrives in a fast-paced environment, develops strong kitchen teams, maintains high quality standards, and drives consistent execution during all shifts.

Key Responsibilities

Operational Leadership

• Lead and supervise kitchen team members during daily operations.
• Ensure all food is prepared, cooked, and served according to company recipes, procedures, and quality standards.
• Maintain high levels of speed of service without compromising food safety or product quality.
• Monitor kitchen workflow and adjust staffing or station assignments to maximize efficiency.
• Support peak business periods with strong floor leadership and operational awareness.
• Conduct line checks and verify product freshness, holding times, and presentation standards.

Food Quality & Safety

• Enforce strict adherence to all food safety, sanitation, and health department regulations.
• Ensure proper handling, storage, labeling, rotation, and disposal of food products.
• Maintain cleanliness and organization of all kitchen equipment, prep areas, storage areas, and workstations.
• Complete daily food safety logs, temperature checks, and cleaning schedules.
• Address and correct quality or safety concerns immediately.

Team Leadership & Development

• Train, coach, and mentor kitchen employees on procedures, recipes, safety standards, and operational expectations.
• Promote a positive, respectful, and high-performance work environment.
• Hold team members accountable for attendance, productivity, cleanliness, and performance standards.
• Assist with onboarding and continuous development of kitchen staff.
• Lead by example through professionalism, urgency, teamwork, and communication.

Speed of Service & Execution

• Ensure ticket times and production goals are consistently achieved.
• Maintain strong communication between kitchen and front-of-house teams.
• Anticipate operational needs and proactively resolve bottlenecks during service.
• Monitor order accuracy and consistency during high-volume periods.
• Drive efficiency while maintaining excellent product presentation and guest satisfaction.

Inventory & Equipment Management

• Assist with inventory counts, product ordering, and waste control procedures.
• Minimize food waste and monitor portion control standards.
• Ensure all kitchen equipment is functioning properly and report maintenance needs promptly.
• Maintain organized storage and stock levels to support smooth operations.

Qualifications

• Previous leadership experience in a fast food, quick service, or high-volume restaurant environment preferred.
• Strong understanding of kitchen operations, food safety, and quality control.
• Ability to lead teams effectively in a fast-paced environment.
• Excellent communication, organizational, and time management skills.
• Ability to multitask and perform under pressure.
• Food Handler Certification and/or ServSafe Certification preferred.
• Flexible schedule availability including nights, weekends, and holidays.

Physical Requirements

• Ability to stand for extended periods of time.
• Ability to lift and carry up to 50 pounds.
• Ability to work in hot, fast-paced kitchen environments.
• Frequent bending, reaching, lifting, and repetitive motions required.

Core Competencies

• Leadership
• Accountability
• Sense of Urgency
• Team Development
• Food Safety Awareness
• Operational Excellence
• Communication
• Problem Solving
• Attention to Detail
• Guest-Focused Mindset

Performance Expectations

• Consistently deliver high-quality food products.
• Maintain efficient kitchen operations and strong ticket times.
• Uphold cleanliness and food safety standards at all times.
• Foster a culture of teamwork, professionalism, and accountability.
• Support restaurant profitability through labor efficiency and waste reduction.