JOB OVERVIEW

Volt Raceway is seeking a reliable and experienced Kitchen Supervisor to support daily back-of-house operations in our fast-paced entertainment venue. Reporting to the Kitchen Manager, the Kitchen Supervisor is a hands-on leader who ensures consistent food quality, smooth service execution, and a clean, well-organized kitchen environment. This role serves as the team’s go-to lead during service and plays an important part in coaching staff, upholding safety standards, and ensuring efficiency during peak times.

REQUIREMENTS

• 2+ years of line cook or kitchen experience, with leadership or supervisory exposure preferred
• Proven ability to lead by example in a fast-paced kitchen environment
• Solid understanding of food safety standards and kitchen cleanliness protocols
• Reliable, organized, and able to stay calm under pressure
• Excellent teamwork and communication skills
• Availability for evenings, weekends, and holidays as needed
• Food Handler Certification required

Hours:

• Flexible hours, including evenings, weekends, and holidays, as required by the restaurant’s operating hours

• Lead the line during service, ensuring food is prepared quickly, correctly, and to standard.
• Oversee station setup and cleanliness, checking that all areas are stocked and ready for peak times.
• Monitor quality, portioning, and presentation across all dishes before they leave the kitchen.
• Guide, support, and assist line and prep cooks throughout service.
• Help train new staff on recipes, equipment use, safety protocols, and kitchen standards.
• Act as a mentor and point of contact for staff during shifts when the Kitchen Manager is not present.
• Support daily prep operations by organizing tasks and verifying that prep is complete.
• Notify the Kitchen Manager of any shortages, overstock, or quality issues with inventory.
• Help ensure FIFO rotation, labeling, and waste reduction practices are followed.
• Maintain open communication with the Kitchen Manager and FOH team to ensure coordinated service.
• Communicate concerns, guest feedback, or operational issues clearly and promptly.
• Support a positive, team-oriented kitchen environment by leading by example.
• Maintain a clean and safe workspace throughout the shift.
• Ensure all staff follow proper food handling and sanitation procedures.
• Assist with enforcing closing checklists and cleanliness expectations.