Outlets Supervisor

Position Summary

The Outlets Supervisor is responsible for the daily supervision and coordination of kitchen staff within their assigned culinary outlet. This position ensures high standards of food quality, cleanliness, and team performance through active leadership, training, and participation in kitchen operations. The Outlets Supervisor supports the Executive Chef by overseeing prep, production, and service while promoting a safe, organized, and professional work environment.

Primary Responsibilities

• Supervise daily culinary operations in the assigned outlet, ensuring food preparation meets quality and presentation standards.

• Maintain thorough knowledge of all menus, recipes, ingredients, and preparation techniques.

• Train and coach Cooks, Prep Cooks, and Pantry staff on menu execution, food safety, portion control, and station setup.

• Monitor product freshness, rotation, and proper storage; ensure all products are labeled and used in a timely manner.

• Ensure completion of all assigned prep and production tasks prior to each shift.

• Uphold cleanliness and sanitation standards in compliance with state and local health regulations and company policies.

• Communicate production and equipment needs to the Sous Chef promptly.

• Assist with maintaining accurate inventory, minimizing food waste, and controlling food costs.

• Participate in and help lead line setup, service execution, and breakdown/clean-up.

• Ensure staff follows proper hygiene, uniform, and appearance standards.

• Prepare and organize for the next day’s production.

• Monitor and document employee performance and provide input for evaluations.

• Promote a positive, respectful, and team-oriented kitchen environment.

• Enforce kitchen safety procedures and respond to incidents appropriately.

• Address minor conflicts or performance issues under the direction of the Sous Chef.

Qualifications & Experience

• High school diploma or equivalent required; culinary degree or certification preferred.

• Minimum 2–3 years of culinary experience in a professional kitchen, with 1+ year in a lead or supervisory role.

• Strong understanding of kitchen operations, food safety standards, and sanitation practices.

• Working knowledge of kitchen equipment, food preparation techniques, and knife skills.

• Valid food handler certification (ServSafe or local equivalent) required.

Physical Requirements

• Able to stand and walk for extended periods.

• Must be able to lift, push, or carry up to 50 lbs.

• Ability to work in a hot, fast-paced environment.

• Must be available to work flexible hours including evenings, weekends, and holidays.

Core Competencies

• Strong communication and leadership skills.

• Detail-oriented with a focus on consistency and quality.

• Ability to multitask and prioritize under pressure.

• Team player with a proactive and solution-oriented mindset.

• Commitment to cleanliness, safety, and food quality.

Professional Conduct

• Maintain a professional image at all times, including appropriate appearance, hygiene, and dress code compliance.

• Adhere to all company policies, procedures, and culinary standards.

• Serve as a role model for culinary staff through accountability, respect, and professionalism.