Kitchen Supervisor at Bazaar Holdings Hotel Development LLC

Las Vegas, Nevada, United States -

Full Time

Start Date

Immediate

Expiry Date

22 Jun, 26

Salary

0.0

Posted On

24 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Shift Leadership, Culinary Standards, Line Checks, Ticket Pacing, Recipe Adherence, Food Safety, Opening Procedures, Closing Procedures, Prep Management, Inventory Control, Team Coaching, DOH Compliance, Waste Reduction, Portion Control, Communication, Problem Solving

Industry

Restaurants

Description

Description Position Summary The Kitchen Supervisor supports the Chef team by leading BOH operations during assigned shifts, ensuring culinary excellence, recipe consistency, food safety, and efficient execution. This role oversees prep, line readiness, opening/closing procedures, and real-time problem solving to keep the kitchen running smoothly. The Kitchen Supervisor coaches cooks, upholds JAG standards, manages pacing during service, and collaborates with FOH leaders to support an outstanding guest experience. Key Responsibilities Shift Leadership & Culinary Standards Act as BOH leader and point of contact during assigned shifts, supporting chefs with daily execution. Conduct line checks before each service: temperatures, seasoning, recipe adherence, product quality, equipment readiness, and station setup. Manage kitchen flow during service — ticket pacing, communication with expo, coordinating between stations, and troubleshooting bottlenecks. Uphold JAG culinary standards, recipes, and plating guides, correct deviations immediately. Support guest recovery by ensuring remakes or adjustments are executed promptly and accurately. Opening & Closing Responsibilities Lead kitchen opening procedures: prep review, walk-throughs, station setup, equipment startup, temperature logs, and cleanliness checks. Oversee closing procedures: breakdown, labeling, storage, sanitation, equipment shutdown, waste logs, and nightly checklist completion. Verify stations are clean, organized, and properly stocked for the next shift. Ensure all required logs — temperature, receiving, waste, and sanitation — are completed accurately. Prep, Production & Station Management Maintain prep lists daily; assign tasks based on skill set, volume forecasts, and par levels. Ensure proper rotation (FIFO), labeling, dating, and storage of all products. Conduct ongoing quality control on prep, sauces, proteins, and mise en place. Work on the line during busy periods or when staffing gaps require support. Monitor recipe and portion adherence to maintain consistency and manage food cost. Team Development & Coaching Coach cooks and dishwashers in real time on technique, speed, organization, and JAG culinary behaviors. Support onboarding and training for new team members, including station certifications. Document performance feedback and communicate trends to the Chef team. Foster a positive, respectful, and collaborative kitchen culture. Safety, Sanitation & Compliance Maintain strict DOH compliance and proper food safety standards at all times. Enforce kitchen hygiene: handwashing, glove use, uniform standards, and workstation cleanliness. Verify allergy and dietary restriction procedures are followed. Oversee safe equipment usage, chemical handling, and kitchen organization to minimize risk. Report facility issues immediately and support incident documentation when needed. Operational & Financial Accountability Support inventory counts, ordering, receiving, and product rotation. Reduce waste through accurate prep, portion control, and communication with Chef team. Track and escalate product shortages, quality issues, or over-prep risks. Manage labor in-shift by reallocating tasks or adjusting deployment as volume changes. Requirements Required Qualifications 3+ years of strong cook experience with leadership potential. Solid understanding of culinary fundamentals, food safety, and high-volume kitchen operations. Ability to lead a team during service and maintain calm under pressure. Strong communication skills; ability to work closely with FOH and Chef leadership. Tech comfort (inventory tools, POS/KDS, Google Workspace). Flexibility to work nights, weekends, and holidays. Working Conditions & Physical Requirements Ability to stand and work on your feet for extended periods (up to 8 hours). Frequent lifting, bending, reaching, and carrying up to 30 lbs. Fast-paced environment with heat, steam, cold storage, and exposure to cleaning agents. Slip-resistant footwear required. In Return, We Offer You Competitive hourly pay with growth opportunities Eligible health & wellness benefits (for qualifying positions) Employee dining and partner discounts A development path toward Sous Chef and future culinary leadership Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify program.

Responsibilities

The Kitchen Supervisor acts as the Back of House leader during shifts, ensuring culinary excellence, recipe consistency, and efficient execution by overseeing prep, line readiness, and opening/closing procedures. This role involves managing kitchen flow during service, troubleshooting bottlenecks, and upholding all established culinary standards.