Kitchen Supervisor jobs at Oak View Group

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Kitchen Lead at Casey's Center is responsible for preparing and serving high-quality food and beverage items in accordance with company recipes and standards. The role involves cooking meats, soups, sauces, and other menu items while maintaining kitchen cleanliness and food safety standards. The Kitchen Lead ensures proper closing procedures are followed and supports the overall operation of the culinary department. Consistent attendance and availability to work event-based schedules are essential. This role pays an hourly rate of $25.00 Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching This position will remain open until December 31, 2025. Responsibilities Prepares hot and cold foods following company recipes, portioning requirements, and presentation standards. Demonstrates advanced culinary skills in food preparation, service, and plating. Ensures food safety by observing, temping, and testing foods to verify proper cooking. Completes kitchen closing procedures, including cleaning, sanitizing, and securing equipment. Conducts basic inspections of kitchen areas to confirm cleanliness and readiness for the next shift. Assists with monthly inventory counts and reporting. Reports any maintenance or repair needs for kitchen equipment. Maintains state, local, and company sanitation, health, and safety standards at all times. Responsible for portioning, arranging, and garnishing food plates for service. Performs additional duties as assigned to assist the culinary department. Qualifications High school diploma or equivalent preferred. Culinary education or training helpful. Previous experience working in a fast-paced, professional kitchen, restaurant, or similar environment required. Experience handling standard kitchen equipment such as broiler, steamer, convection oven, mixer, slicer, and chef knives. Ability to communicate effectively and respectfully with coworkers, management, and guests. Ability to read, write, and follow instructions in English. Ability to work collaboratively in a team-oriented, event-driven environment. Availability to work variable schedules, including nights and weekends. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Carowinds is seeking a talented and motivated Kitchen Manager to join our dynamic Food & Beverage team. Serving as the park's Sous Chef, this position plays a key leadership role in supporting the culinary operations across the park's diverse dining venues, catering events, and seasonal festivals. Reporting directly to the Executive Chef, the Kitchen Manager (Sous Chef) will assist in overseeing daily kitchen operations, ensuring the highest standards of food quality, safety, and presentation. This role supports the development and execution of innovative menus, staff training, and operational excellence that enhance the guest dining experience throughout the park. The ideal candidate is a hands-on culinary professional with strong leadership skills, a passion for food, and the ability to thrive in a high-volume, fast-paced environment. Working collaboratively with the culinary leadership team, the Sous Chef will help lead a culture of consistency, creativity, and excellence that reflects Carowinds' commitment to exceptional guest service and memorable experiences. Benefits: 3 weeks paid vacation (6 sick days, 8 paid holidays) Several medical coverage options to fit your needs best 401K match FREE entry to ALL our parks and water parks! Perks: Complimentary tickets for friends and family Discounts on food and park merchandise Full-time and part-time employee events and gatherings Responsibilities: • Ensures standards of quality and presentation are met for all locations, while controlling production, waste and spoilage • Creates and manages schedule based on budgeted attendance and business needs • Ensures that staff is well trained and follows all safety and sanitation standards, and in compliance will all local, state and federal laws • Develops and implements menu items, recipes and product presentation and introduces standards of quality with presentation. • Performs ordering while maintaining inventory levels. Prepares annual budgets and monitors progress of budget plans • Recruits, interviews, hires and trains divisional staff as needed • Ensures the availability of all needed materials and equipment for efficient operation of the department/division • Adheres to and enforces all Six Flags and specific Park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment • Other duties may be assigned Qualifications: • At Least 21 Years of Age • High School Diploma or GED • 6 - 10 Years Culinary Experience • Ability to manage multiple facilities, foods and logistics distribution development • Knowledge of knives, major kitchen production equipment and bakery and pastry work • Basic computer skills, including Microsoft Outlook, Excel and Word • College or culinary training or extensive cooking and production experience • Ability to work nights, weekends and holiday periods to meet business needs • Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law • Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law

Carowinds is seeking a talented and motivated Kitchen Manager to join our dynamic Food & Beverage team. Serving as the park's Sous Chef, this position plays a key leadership role in supporting the culinary operations across the park's diverse dining venues, catering events, and seasonal festivals. Reporting directly to the Executive Chef, the Kitchen Manager (Sous Chef) will assist in overseeing daily kitchen operations, ensuring the highest standards of food quality, safety, and presentation. This role supports the development and execution of innovative menus, staff training, and operational excellence that enhance the guest dining experience throughout the park. The ideal candidate is a hands-on culinary professional with strong leadership skills, a passion for food, and the ability to thrive in a high-volume, fast-paced environment. Working collaboratively with the culinary leadership team, the Sous Chef will help lead a culture of consistency, creativity, and excellence that reflects Carowinds' commitment to exceptional guest service and memorable experiences. Benefits: 3 weeks paid vacation (6 sick days, 8 paid holidays) Several medical coverage options to fit your needs best 401K match FREE entry to ALL our parks and water parks! Perks: Complimentary tickets for friends and family Discounts on food and park merchandise Full-time and part-time employee events and gatherings Responsibilities: • Ensures standards of quality and presentation are met for all locations, while controlling production, waste and spoilage • Creates and manages schedule based on budgeted attendance and business needs • Ensures that staff is well trained and follows all safety and sanitation standards, and in compliance will all local, state and federal laws • Develops and implements menu items, recipes and product presentation and introduces standards of quality with presentation. • Performs ordering while maintaining inventory levels. Prepares annual budgets and monitors progress of budget plans • Recruits, interviews, hires and trains divisional staff as needed • Ensures the availability of all needed materials and equipment for efficient operation of the department/division • Adheres to and enforces all Six Flags and specific Park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment • Other duties may be assigned Qualifications: • At Least 21 Years of Age • High School Diploma or GED • 6 - 10 Years Culinary Experience • Ability to manage multiple facilities, foods and logistics distribution development • Knowledge of knives, major kitchen production equipment and bakery and pastry work • Basic computer skills, including Microsoft Outlook, Excel and Word • College or culinary training or extensive cooking and production experience • Ability to work nights, weekends and holiday periods to meet business needs • Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law • Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law

Carowinds is seeking a talented and motivated Kitchen Manager to join our dynamic Food & Beverage team. Serving as the park's Sous Chef, this position plays a key leadership role in supporting the culinary operations across the park's diverse dining venues, catering events, and seasonal festivals. Reporting directly to the Executive Chef, the Kitchen Manager (Sous Chef) will assist in overseeing daily kitchen operations, ensuring the highest standards of food quality, safety, and presentation. This role supports the development and execution of innovative menus, staff training, and operational excellence that enhance the guest dining experience throughout the park. The ideal candidate is a hands-on culinary professional with strong leadership skills, a passion for food, and the ability to thrive in a high-volume, fast-paced environment. Working collaboratively with the culinary leadership team, the Sous Chef will help lead a culture of consistency, creativity, and excellence that reflects Carowinds' commitment to exceptional guest service and memorable experiences. Benefits: 3 weeks paid vacation (6 sick days, 8 paid holidays) Several medical coverage options to fit your needs best 401K match FREE entry to ALL our parks and water parks! Perks: Complimentary tickets for friends and family Discounts on food and park merchandise Full-time and part-time employee events and gatherings Responsibilities: • Ensures standards of quality and presentation are met for all locations, while controlling production, waste and spoilage • Creates and manages schedule based on budgeted attendance and business needs • Ensures that staff is well trained and follows all safety and sanitation standards, and in compliance will all local, state and federal laws • Develops and implements menu items, recipes and product presentation and introduces standards of quality with presentation. • Performs ordering while maintaining inventory levels. Prepares annual budgets and monitors progress of budget plans • Recruits, interviews, hires and trains divisional staff as needed • Ensures the availability of all needed materials and equipment for efficient operation of the department/division • Adheres to and enforces all Six Flags and specific Park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment • Other duties may be assigned Qualifications: • At Least 21 Years of Age • High School Diploma or GED • 6 - 10 Years Culinary Experience • Ability to manage multiple facilities, foods and logistics distribution development • Knowledge of knives, major kitchen production equipment and bakery and pastry work • Basic computer skills, including Microsoft Outlook, Excel and Word • College or culinary training or extensive cooking and production experience • Ability to work nights, weekends and holiday periods to meet business needs • Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law • Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law

Carowinds is seeking a talented and motivated Kitchen Manager to join our dynamic Food & Beverage team. Serving as the park's Sous Chef, this position plays a key leadership role in supporting the culinary operations across the park's diverse dining venues, catering events, and seasonal festivals. Reporting directly to the Executive Chef, the Kitchen Manager (Sous Chef) will assist in overseeing daily kitchen operations, ensuring the highest standards of food quality, safety, and presentation. This role supports the development and execution of innovative menus, staff training, and operational excellence that enhance the guest dining experience throughout the park. The ideal candidate is a hands-on culinary professional with strong leadership skills, a passion for food, and the ability to thrive in a high-volume, fast-paced environment. Working collaboratively with the culinary leadership team, the Sous Chef will help lead a culture of consistency, creativity, and excellence that reflects Carowinds' commitment to exceptional guest service and memorable experiences. Benefits: 3 weeks paid vacation (6 sick days, 8 paid holidays) Several medical coverage options to fit your needs best 401K match FREE entry to ALL our parks and water parks! Perks: Complimentary tickets for friends and family Discounts on food and park merchandise Full-time and part-time employee events and gatherings Responsibilities: • Ensures standards of quality and presentation are met for all locations, while controlling production, waste and spoilage • Creates and manages schedule based on budgeted attendance and business needs • Ensures that staff is well trained and follows all safety and sanitation standards, and in compliance will all local, state and federal laws • Develops and implements menu items, recipes and product presentation and introduces standards of quality with presentation. • Performs ordering while maintaining inventory levels. Prepares annual budgets and monitors progress of budget plans • Recruits, interviews, hires and trains divisional staff as needed • Ensures the availability of all needed materials and equipment for efficient operation of the department/division • Adheres to and enforces all Six Flags and specific Park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment • Other duties may be assigned Qualifications: • At Least 21 Years of Age • High School Diploma or GED • 6 - 10 Years Culinary Experience • Ability to manage multiple facilities, foods and logistics distribution development • Knowledge of knives, major kitchen production equipment and bakery and pastry work • Basic computer skills, including Microsoft Outlook, Excel and Word • College or culinary training or extensive cooking and production experience • Ability to work nights, weekends and holiday periods to meet business needs • Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law • Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law

Carowinds is seeking a talented and motivated Kitchen Manager to join our dynamic Food & Beverage team. Serving as the park's Sous Chef, this position plays a key leadership role in supporting the culinary operations across the park's diverse dining venues, catering events, and seasonal festivals. Reporting directly to the Executive Chef, the Kitchen Manager (Sous Chef) will assist in overseeing daily kitchen operations, ensuring the highest standards of food quality, safety, and presentation. This role supports the development and execution of innovative menus, staff training, and operational excellence that enhance the guest dining experience throughout the park. The ideal candidate is a hands-on culinary professional with strong leadership skills, a passion for food, and the ability to thrive in a high-volume, fast-paced environment. Working collaboratively with the culinary leadership team, the Sous Chef will help lead a culture of consistency, creativity, and excellence that reflects Carowinds' commitment to exceptional guest service and memorable experiences. Benefits: 3 weeks paid vacation (6 sick days, 8 paid holidays) Several medical coverage options to fit your needs best 401K match FREE entry to ALL our parks and water parks! Perks: Complimentary tickets for friends and family Discounts on food and park merchandise Full-time and part-time employee events and gatherings Responsibilities: • Ensures standards of quality and presentation are met for all locations, while controlling production, waste and spoilage • Creates and manages schedule based on budgeted attendance and business needs • Ensures that staff is well trained and follows all safety and sanitation standards, and in compliance will all local, state and federal laws • Develops and implements menu items, recipes and product presentation and introduces standards of quality with presentation. • Performs ordering while maintaining inventory levels. Prepares annual budgets and monitors progress of budget plans • Recruits, interviews, hires and trains divisional staff as needed • Ensures the availability of all needed materials and equipment for efficient operation of the department/division • Adheres to and enforces all Six Flags and specific Park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment • Other duties may be assigned Qualifications: • At Least 21 Years of Age • High School Diploma or GED • 6 - 10 Years Culinary Experience • Ability to manage multiple facilities, foods and logistics distribution development • Knowledge of knives, major kitchen production equipment and bakery and pastry work • Basic computer skills, including Microsoft Outlook, Excel and Word • College or culinary training or extensive cooking and production experience • Ability to work nights, weekends and holiday periods to meet business needs • Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law • Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law

Carowinds is seeking a talented and motivated Kitchen Manager to join our dynamic Food & Beverage team. Serving as the parks Sous Chef, this position plays a key leadership role in supporting the culinary operations across the parks diverse dining venues, catering events, and seasonal festivals. Reporting directly to the Executive Chef, the Kitchen Manager (Sous Chef) will assist in overseeing daily kitchen operations, ensuring the highest standards of food quality, safety, and presentation. This role supports the development and execution of innovative menus, staff training, and operational excellence that enhance the guest dining experience throughout the park. The ideal candidate is a hands-on culinary professional with strong leadership skills, a passion for food, and the ability to thrive in a high-volume, fast-paced environment. Working collaboratively with the culinary leadership team, the Sous Chef will help lead a culture of consistency, creativity, and excellence that reflects Carowinds commitment to exceptional guest service and memorable experiences. Benefits: 3 weeks paid vacation (6 sick days, 8 paid holidays) Several medical coverage options to fit your needs best 401K match FREE entry to ALL our parks and water parks! Perks: Complimentary tickets for friends and family Discounts on food and park merchandise Full-time and part-time employee events and gatherings Responsibilities: Ensures standards of quality and presentation are met for all locations, while controlling production, waste and spoilage Creates and manages schedule based on budgeted attendance and business needs Ensures that staff is well trained and follows all safety and sanitation standards, and in compliance will all local, state and federal laws Develops and implements menu items, recipes and product presentation and introduces standards of quality with presentation. Performs ordering while maintaining inventory levels. Prepares annual budgets and monitors progress of budget plans Recruits, interviews, hires and trains divisional staff as needed Ensures the availability of all needed materials and equipment for efficient operation of the department/division Adheres to and enforces all Six Flags and specific Park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment Other duties may be assigned Qualifications: At Least 21 Years of Age High School Diploma or GED 6 - 10 Years Culinary Experience Ability to manage multiple facilities, foods and logistics distribution development Knowledge of knives, major kitchen production equipment and bakery and pastry work Basic computer skills, including Microsoft Outlook, Excel and Word College or culinary training or extensive cooking and production experience Ability to work nights, weekends and holiday periods to meet business needs Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law

Hourly Wage $24.00 Oversee daily culinary kitchen operations and back/heart of house areas. Supervises, trains, and coordinates activities of kitchen team members. Responsibilities Has responsibility for all kitchen-related tasks, including opening and closing, turning equipment on and off, checking for equipment operability, conducting food safety walkthroughs, monitoring team member check-ins, and maintaining a clean and safe work area. Assists Kitchen Management with inventory, preparation, presentation, safety, and sanitation in a theater/restaurant kitchen. Ensures quality expectations are met in food preparation and presentation; focuses on motivating cooks to prepare menu items in a consistent manner. Supervises daily operations, including cleanliness, R&M, organization, and side work, and ensures team members meet kitchen goals and objectives daily. Trains kitchen staff and demonstrate safety techniques to prevent damage and injury. Ensures timely reporting of equipment repairs and team member injuries or issues to Kitchen Management. Performs other duties as assigned or requested.

Job Description Food & Beverage Supervisor PT Hourly Five Star Parks & Attractions, a trailblazer in the amusement and hospitality industry, is more than an industry leader; it's a dynamic workplace where joy and excellence converge. Actively involved in creating vibrant amusement park locations, we are the force behind superior entertainment experiences and lasting success. With a proud portfolio of unparalleled FEC brands, we ensure unforgettable moments at every location. Our commitment to safety, trust, and pride in our work creates a warm and inclusive environment where guests are treated like friends. At Five Star Parks & Attractions, we embrace empathy, acknowledge possibilities for all, and celebrate the unique payoff for each individual guest. Join us in a workplace that's not only safe & secure but also FUN, where every day is a joyful adventure. Job Summary: The Kitchen Supervisor position assists the Operations Managers and General Manager with real-time operations that facilitate the maximization of resources (human and automated) to achieve customer satisfaction, productivity, schedule adherence and economic goals. Key Responsibilities: Daily responsibilities are: Assist managers in overseeing the daily operations of all crew at your facility See that standups meetings pre-shift are completed Document attendance issues following attendance policy Ensure inspections are completed. Problems must be tagged, report & follow-up Verify that the park is clean. Delegate cleaning duties to team members Timekeeping - Approve times. Ensure that management staff at your facility are approving clock-in/out punches each shift. This must be done each shift. Complete daily schedule template the previous day to ensure all positions are covered Assess team and move crew around as needed Assess team for training and re-training needs Field guest complaints Incident Reports Assist Operations Managers in completion of guest and team member incident reports as needed Help Manager ensure reports are completed and turned in within 24 hours Ensure team members who are injured are retrained if that was the cause If team member needs medical attention call Safety Manager immediately Work alongside crew as needed. Fill in for brakes as needed Perform other duties and responsibilities as required or requested. Schedule crew members for your designated location Ongoing responsibilities are: Support GMs goal of ensuring team meets or exceeds turn over times Assist with ride audits if needed. Retrain/coach as needed Update standup meeting info. Communicate to other operations managers if something is added or changed Ensure facility is well maintained. Notify GM is something needs to be fixed. Assist with weekly inventory counts. Maintain food quality and presentation. Ensure all kitchen staff stay current on training and certifications. Supervisory Responsibility This position assists Operations Managers and General Manager in managing all employees of the department and is responsible for leadership, performance management and retention of crew members within its department. Physical Demands The physical demands described here are representative of those that must be met by a crew member to successfully perform the essential functions of this job. While performing the duties of this job, the crew member is regularly required to talk or hear. The employee frequently is required to stand; walk; bend; use hands to handle, or feel; and reach with hands and arms. Could lift at times up to 50lbs. Education: High School diploma or GED equivalent required Position Type/Expected Hours of Work This is a part-time position and hours of work and days are determined by the General Manager. Evenings, weekends and some holidays are required as job duties demand. Notice of E-Verify Participation: Five Star Parks & Attractions participates in the E-Verify program. Five Star Park & Attractions is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. We do not discriminate on the basis of race, color, religion, sex (including pregnancy and gender identity), national origin, political affiliation, sexual orientation, marital status, disability, genetic information, age, membership in an employee organization, retaliation, parental status, military service, or other non-merit factors. We actively promote diversity and inclusion within our workplace and encourage candidates of all backgrounds to apply. APPLY NOW!

Starting Hourly Pay Range: $23.00 - $24.00 per hour Kitchen Supervisor Oversee daily culinary kitchen operations and back/heart of house areas. Supervises, trains, and coordinates activities of kitchen team members. Responsibilities Has responsibility for all kitchen-related tasks, including opening and closing, turning equipment on and off, checking for equipment operability, conducting food safety walkthroughs, monitoring team member check-ins, and maintaining a clean and safe work area. Assists Kitchen Management with inventory, preparation, presentation, safety, and sanitation in a theater/restaurant kitchen. Ensures quality expectations are met in food preparation and presentation; focuses on motivating cooks to prepare menu items in a consistent manner. Supervises daily operations, including cleanliness, R&M, organization, and side work, and ensures team members meet kitchen goals and objectives daily. Trains kitchen staff and demonstrate safety techniques to prevent damage and injury. Ensures timely reporting of equipment repairs and team member injuries or issues to Kitchen Management. Performs other duties as assigned or requested.

Oversee daily culinary kitchen operations and back/heart of house areas. Supervises, trains, and coordinates activities of kitchen team members. Responsibilities Has responsibility for all kitchen-related tasks, including opening and closing, turning equipment on and off, checking for equipment operability, conducting food safety walkthroughs, monitoring team member check-ins, and maintaining a clean and safe work area. Assists Kitchen Management with inventory, preparation, presentation, safety, and sanitation in a theater/restaurant kitchen. Ensures quality expectations are met in food preparation and presentation; focuses on motivating cooks to prepare menu items in a consistent manner. Supervises daily operations, including cleanliness, R&M, organization, and side work, and ensures team members meet kitchen goals and objectives daily. Trains kitchen staff and demonstrate safety techniques to prevent damage and injury. Ensures timely reporting of equipment repairs and team member injuries or issues to Kitchen Management. Performs other duties as assigned or requested.

Stars and Strikes Family Entertainment Center is seeking an experienced Kitchen Supervisor who is ready to be part of a high volume, a fast-paced restaurant in a growing company. Look at our menu offerings ************************************ What we're looking for: Minimum of one-year restaurant experience Management and/or hospitality experience a plus ServSafe certified or able to complete certification Must be willing to work a flexible schedule based on the needs of the business, including weekends & holidays Knowledge of food safety and sanitation Responsibilities: Work closely with the Kitchen Manager to lead and manage the back of house team Assist in the day-to-day operations of all areas of the kitchen including production, prep, purchasing, and receiving Foster team mentality and collaboration among team members Why join our team? With our continued expansion throughout the Southeast, there are many opportunities for advancement within the company We are a family-owned business and consider our team members part of our family We encourage team members to continue their training by providing online resources We provide opportunities for all team members to give back to the community We encourage team members to have fun while they work We work together as a team and succeed as a team Perks we offer: Free bowling, laser tag & gameplay! Company-wide contests Health & 401k Benefits Paid-time off Be sure to follow us on Facebook, Instagram, Twitter, and LinkedIn to be informed of the dates for our upcoming hiring events. Stars and Strikes is an Equal Opportunity Employer.

Job Description Kitchen Supervisor Stars and Strikes Family Entertainment Center is seeking an experienced Kitchen Supervisor who is ready to be part of a high volume, a fast-paced restaurant in a growing company. Look at our menu offerings ************************************ What we're looking for: Minimum of one-year restaurant experience Management and/or hospitality experience a plus ServSafe certified or able to complete certification Must be willing to work a flexible schedule based on the needs of the business, including weekends & holidays Knowledge of food safety and sanitation Responsibilities: Work closely with the Kitchen Manager to lead and manage the back of house team Assist in the day-to-day operations of all areas of the kitchen including production, prep, purchasing, and receiving Foster team mentality and collaboration among team members Why join our team? With our continued expansion throughout the Southeast, there are many opportunities for advancement within the company We are a family-owned business and consider our team members part of our family We encourage team members to continue their training by providing online resources We provide opportunities for all team members to give back to the community We encourage team members to have fun while they work We work together as a team and succeed as a team Perks we offer: Free bowling, laser tag & gameplay! Company-wide contests Health & 401k Benefits Paid-time off Be sure to follow us on Facebook, Instagram, Twitter, and LinkedIn to be informed of the dates for our upcoming hiring events. Stars and Strikes is an Equal Opportunity Employer. Powered by JazzHR ic T424QZEu

Oversee daily culinary kitchen operations and back/heart of house areas. Supervises, trains, and coordinates activities of kitchen team members. Responsibilities Has responsibility for all kitchen-related tasks, including opening and closing, turning equipment on and off, checking for equipment operability, conducting food safety walkthroughs, monitoring team member check-ins, and maintaining a clean and safe work area. Assists Kitchen Management with inventory, preparation, presentation, safety, and sanitation in a theater/restaurant kitchen. Ensures quality expectations are met in food preparation and presentation; focuses on motivating cooks to prepare menu items in a consistent manner. Supervises daily operations, including cleanliness, R&M, organization, and side work, and ensures team members meet kitchen goals and objectives daily. Trains kitchen staff and demonstrate safety techniques to prevent damage and injury. Ensures timely reporting of equipment repairs and team member injuries or issues to Kitchen Management. Performs other duties as assigned or requested.

Kitchen Supervisor Oversee daily culinary kitchen operations and back/heart of house areas. Supervises, trains, and coordinates activities of kitchen team members. Responsibilities Has responsibility for all kitchen-related tasks, including opening and closing, turning equipment on and off, checking for equipment operability, conducting food safety walkthroughs, monitoring team member check-ins, and maintaining a clean and safe work area. Assists Kitchen Management with inventory, preparation, presentation, safety, and sanitation in a theater/restaurant kitchen. Ensures quality expectations are met in food preparation and presentation; focuses on motivating cooks to prepare menu items in a consistent manner. Supervises daily operations, including cleanliness, R&M, organization, and side work, and ensures team members meet kitchen goals and objectives daily. Trains kitchen staff and demonstrate safety techniques to prevent damage and injury. Ensures timely reporting of equipment repairs and team member injuries or issues to Kitchen Management. Performs other duties as assigned or requested.

Support the kitchen manager. Inforce kitchen managers and Stars and strikes standards. Be the kitchen manager when she is not there. Uphold all standards. Know all health and food standards. Go by all check list in place. hold the team accountable. Managing inventory so that all necessary ingredients are stocked for service Hiring new staff and providing training to facilitate quick acclimation Streamlining the kitchen processes to maintain prompt service times Working with the Head Chef to develop and maintain the restaurant menu Setting regular cleaning standards for the kitchen and verifying that staff is maintaining sanitation levels Creating schedules for all kitchen staff Tracking kitchen finances to identify areas of potential waste Along with any other duties that may change by company standards

Job Description Support the kitchen manager. Inforce kitchen managers and Stars and strikes standards. Be the kitchen manager when she is not there. Uphold all standards. Know all health and food standards. Go by all check list in place. hold the team accountable. Managing inventory so that all necessary ingredients are stocked for service Hiring new staff and providing training to facilitate quick acclimation Streamlining the kitchen processes to maintain prompt service times Working with the Head Chef to develop and maintain the restaurant menu Setting regular cleaning standards for the kitchen and verifying that staff is maintaining sanitation levels Creating schedules for all kitchen staff Tracking kitchen finances to identify areas of potential waste Along with any other duties that may change by company standards Powered by JazzHR HitAYRs5rk

Oversee daily culinary kitchen operations and back/heart of house areas. Supervises, trains, and coordinates activities of kitchen team members. Responsibilities Has responsibility for all kitchen-related tasks, including opening and closing, turning equipment on and off, checking for equipment operability, conducting food safety walkthroughs, monitoring team member check-ins, and maintaining a clean and safe work area. Assists Kitchen Management with inventory, preparation, presentation, safety, and sanitation in a theater/restaurant kitchen. Ensures quality expectations are met in food preparation and presentation; focuses on motivating cooks to prepare menu items in a consistent manner. Supervises daily operations, including cleanliness, R&M, organization, and side work, and ensures team members meet kitchen goals and objectives daily. Trains kitchen staff and demonstrate safety techniques to prevent damage and injury. Ensures timely reporting of equipment repairs and team member injuries or issues to Kitchen Management. Performs other duties as assigned or requested.

Oversee daily culinary kitchen operations and back/heart of house areas. Supervises, trains, and coordinates activities of kitchen team members. Responsibilities Has responsibility for all kitchen-related tasks, including opening and closing, turning equipment on and off, checking for equipment operability, conducting food safety walkthroughs, monitoring team member check-ins, and maintaining a clean and safe work area. Assists Kitchen Management with inventory, preparation, presentation, safety, and sanitation in a theater/restaurant kitchen. Ensures quality expectations are met in food preparation and presentation; focuses on motivating cooks to prepare menu items in a consistent manner. Supervises daily operations, including cleanliness, R&M, organization, and side work, and ensures team members meet kitchen goals and objectives daily. Trains kitchen staff and demonstrate safety techniques to prevent damage and injury. Ensures timely reporting of equipment repairs and team member injuries or issues to Kitchen Management. Performs other duties as assigned or requested.