The Kitchen Supervisor is responsible for overseeing the daily kitchen operations. This position is responsible for oversight and management of performing duties for their assigned area. Quality customer service is expected to be provided to the customer at all times. Knowledge and willingness to learn all aspects of the job is a requirement of the position.

MINIMUM QUALIFICATIONS, KNOWLEDGE, SKILLS, AND ABILITIES:

• Must have a minimum of one (1) year of experience in food service or a related field.
• Must have a minimum of one (1) year of experience supervising or leading teams.
• Must have experience dealing with government personnel/customers concerning contracted services.
• Must possess knowledge of the Tri-Service Standards (Sanitation and Medical standards).
• Must have basic computer knowledge (Excel, Microsoft Word, etc.).
• Must interact appropriately with customers and team members.
• Must have good management communication (writing and verbal) and people skills.
• Must meet eligibility requirements for work assignment on specified contract(s).
• Must be able to pass organization screening requirements, including state or federal background screenings as appropriate

PHYSICAL REQUIREMENTS

Most work will take place indoors. While performing this job’s duties, the team member is regularly required to bend, crouch, walk, climb stairs and ladders, reach above head, sit (to drive) and lift up to 40 pounds. Will occasionally be required to lift or move up to 50 pounds. Will require working safely with cleaning chemicals and janitorial tools and equipment. May require working in hot, cold, and/or humid environments. May require working in a loud environment. Will require use of personal protective equipment.
The mental demands, physical demands, and environmental factors described here represent those that a team member must meet to perform the job’s essential functions successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions

SKILLS

• Proven experience in supervising kitchen staff and managing teams effectively.
• Strong background in food production, culinary arts, and restaurant management.
• Knowledge of inventory management practices and food service operations.
• Excellent leadership skills with the ability to motivate and inspire team members.
• Experience in fine dining environments as well as banquet service is highly desirable.
• Proficient in menu planning, food preparation, and catering services.
• Solid understanding of food safety regulations and best practices for handling food.
• Ability to work efficiently under pressure while maintaining high standards of quality.
• Strong communication skills to facilitate collaboration within the kitchen team.
• Experience in hospitality settings with a focus on customer satisfaction. This position is ideal for individuals passionate about culinary excellence who are looking to take their career to the next level by leading a dynamic kitchen team.
  Job Type: Full-time
  Pay: $20.87 - $25.14 per hour

Ability to Commute:

• Pensacola, FL 32508 (Preferred)

Ability to Relocate:

• Pensacola, FL 32508: Relocate before starting work (Preferred)

Work Location: In perso

• Supervise kitchen staff to ensure efficient food production and service.
• Oversee menu planning and food preparation to meet dietary needs and preferences.
• Manage inventory control, including ordering supplies and maintaining stock levels.
• Ensure compliance with food safety standards and regulations.
• Train and mentor kitchen staff in cooking techniques, food handling, and safety practices.
• Coordinate catering services for events and banquets as needed.
• Maintain cleanliness and organization of the kitchen area.
• Collaborate with management to develop new recipes and improve existing offerings.
• Monitor kitchen operations during service to ensure quality control.