kitchen supervisor

The Mob Museum

<div>The Mob Museum, the National Museum of Organized Crime and Law Enforcement, is a nonprofit museum aiming to advance the public understanding of organized crime&rsquo;s history and impact on American society. The Museum is an acclaimed cultural attraction, presenting authentic stories via interactive exhibits, original multi-media, one-of-a-kind artifacts, and dynamic programming. The organization has been recognized as a Top Workplace in Las Vegas. For more information, visit www.themobmuseum.org
Position Overview:
The Kitchen Supervisor participates in the oversight and execution of the Museum&rsquo;s delivery of food service amenities, with a keen focus on establishing the Museum&rsquo;s Speakeasy as a one-of-a-kind, world-class guest experience, offering guests unique, unexpected, and memorable encounters. The Kitchen Supervisor&rsquo;s direct responsibilities will include oversight of the daily operations of those areas involved in providing food services to Museum guests, namely the Speakeasy Kitchen, food service for public programs and private event operations, and Museum concessions items. The Supervisor works in conjunction with F&amp;B management to provide coaching and professional development of line cooks and will collaborate with the Museum&rsquo;s concessions operations. Reporting to the F&amp;B Kitchen Manager, the Kitchen Supervisor is a key member of the F&amp;B team, providing strong leadership in support of the mission, vision, and values of the organization.
Major Tasks and Responsibilities:<ul><li>
Work with the F&amp;B Kitchen Manager to develop and deliver unique and memorable guest interactions, that highlight the Prohibition Era, including era-inspired food recipes, techniques, ingredients, and stories, imparting these to Speakeasy staff for their guest engagement.</li><li>
Supervise the presentation and staffing of the Speakeasy kitchen areas. Establish and maintain standards and expectations for staff conduct.</li><li>
Supervise daily operations including scheduling line cook coverage, daily prep assignments, and special event catering.</li><li>
Lead pre-shift meetings, briefing BOH staff on menu updates and specials, BEO&rsquo;s, 86&rsquo;s etc.</li><li>
Provide operational oversight, training, and participate in performance management for BOH staff.</li><li>
Provide constructive and positive feedback to line cooks on a regular and timely basis.</li><li>
Work closely with the Kitchen Manager to implement programs that incent, recognize, and reward behaviors that are consistent with a world-class guest experience.</li><li>
Actively participate in hiring process, to include reviewing resumes, interviewing and selection of BOH team members.</li><li>
Provide staff development, through general performance management, conducting group meetings, individual coaching, counseling, disciplinary action, writing and delivering performance reviews, in support of the F&amp;B management team.</li><li>
Oversee the kitchen operations, ensuring proper inventory control, food safety, cleaning, and highly efficient, and consistent ordering.</li><li>
Collaborate with management on the ongoing refinement of standard operating procedures, while ensuring the provision of specific training opportunities that elevate the performance of staff members.</li><li>
Work with management to develop, continually evaluate, and improve upon Speakeasy&rsquo;s Food Program, ensuring food recipes are thematically and historically appropriate, well-received, and profitable.</li><li>
Collaborate with the People and Culture Department and others, as necessary, to update and improve the Kitchen Manual, training schedules, and staff testing materials.</li><li>
Work with the F&amp;B Kitchen Manager to ensure the proper purchasing, receiving, and inventory control protocols for all kitchen products including but not limited to produce, dry goods, baked goods, proteins, dairy, paper products, flatware, etc., needed for the operation of the Speakeasy kitchen, including maintaining relationships with distributors, vendors, and other outside parties to ensure reliable supply delivery.</li><li>
Continuously assist with assessing and refining staffing knowledge levels to maximize efficiency and optimize budgetary impact.</li><li>
Serves as a role model for guest service behaviors and adherence to the Museum&rsquo;s Core Values.</li><li>
Collaborate with Kitchen Manager, F&amp;B Director, Sales, and Content Departments in support of Facility Rentals and Public Programs to maximize net revenues while ensuring that such events are executed within the Museum&rsquo;s world-class guest experience expectations.</li><li>
Stay abreast of organizational and community happenings such that staff will be knowledgeable and readily disseminate relevant information to guests.</li><li>
Demonstrate leadership in fostering an organizational culture that values innovation, promotes inclusion, and inspires excellence in the work environment.</li><li>
Other duties as assigned.</li></ul>
Experience / Qualifications / Requirements:<ul><li>
A minimum of 2 years of experience in food and beverage discipline.</li><li>
Proven ability in developing, building, motivating, training, and supervising a strong team of employees.</li><li>
Exceptional leadership skills, with the ability to engage a diverse range of individuals in matters of vision and strategy, as well as day-to-day workplace issues.</li><li>
Demonstrable sensitivity and awareness of issues relating to access and inclusion.</li><li>
Able to take ownership of problematic situations using proper judgment to find possible solutions or alternatives. Leadership skills are necessary for responding authoritatively under stress.</li><li>
Strong interpersonal skills and a proven ability to engage individuals of diverse backgrounds and experiences.</li><li>
Creative, energetic attitude with an aptitude for innovation.</li><li>
Passion for creating a world-class museum that is unrivaled in content and recognized for a truly outstanding guest experience.</li><li>
Enthusiasm for working in an organization where change is frequent, structure is evolving, and flexibility, teamwork, and good humor are absolute necessities.</li><li>
Proficient with restaurant management software, and POS equipment.</li><li>
Able to stand for extended periods and to meet the physical demands of inventory control. Must be able to lift and carry up to 50 lbs.</li><li>
Able to work in confined locations.</li><li>
Able to tolerate and work effectively in areas with varying noise levels, dim lighting, and varying temperatures including within active alcohol production areas and refrigerated spaces.</li><li>
Must obtain an Food Handler&rsquo;s Card prior to start date.</li><li>
Following certifications are preferred: Certified Food Safety Manager Card (SNHD), SERV Safe Food Protection Manager Certification (ANSI), SERV Safe Alcohol (Nevada Restaurant Association)</li></ul>
Education: Culinary school diploma or degree in food service management or related field. Work experience may be considered as a substitute for academic credentials.
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Kitchen Supervisor

Au Bon Franchising Co

Responsible to create exceptional cuisine for the cold kitchen section well as for other food and beverage outlets. Take care of all physical aspects of cold kitchen operation, supervision, preparation and serving of food, equipment maintenance and cleaning, quality control and cleanliness of work area.Duties and Responsibilities:- Oversee the consistency of various preparations within the cold kitchen to ensure quality product and adherence to standard recipes.Prepares all cold food according to recipes, guidelines and standards set by the kitchen.Ensures that assigned work area has proper level of par stocks and supplies according to daily production sheets (based on house count).Always keep all refrigeration, equipment, storage and working areas in clean, working condition in order to comply with health department regulations.Visually inspects, selects and uses only food items of the highest standard in the preparation of food production items.Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product.Delegates and assists in preparing of cold food items like salads, sushi, cold cuts, salad dressings etc.Prepares daily requisitions for supplies and food items for production.Prepare all dishes following recipes and yield guides.Properly label and date all products to ensure safekeeping and sanitation.Effectively communicate with other outlets and manager in order to full fill and address any issues or needs.Plan, prepare and set up to provide quality service and product to all outlets requiring items from kitchen.Collaborate with the manager in development and implementation of new items.Monitors waste and over production, as well as utilizes leftovers, ensures proper rotation and quality control.Maintain complete knowledge of and comply with all departmental policies, procedures and standards.Maintain complete knowledge of correct maintenance and use of equipment.Performs general cleaning tasks using standard hotel cleaning product as assigned to adhere to health standards.Establish and oversee the production of bulk foods for supported outlets.Responsible for assisting staff in maintaining the overall cleanliness and equipment maintenance of their areas.Assist staff in overseeing weekly and monthly inventories, and ordering of food and supplies.Assists in monitoring training of new employees to help them achieve higher status.Assists manager in monitoring and enforcing Company and Departmental safety policies, Health Department Standards and all other applicable.Strong communication, leadership, and conflict resolution skills.Perform all other job related duties as requested by the management.Job Type: Full-timePay: BD220.000 - BD250.000 per monthAbility to commute/relocate:<ul><li>Tubli: Reliably commute or planning to relocate before starting work (Required)</li></ul>

IPIC

<div><div>Kitchen Supervisor
Oversee daily culinary kitchen operations and back/heart of house areas. Supervises, trains, and coordinates activities of kitchen team members.
Responsibilities
<ul>
<li>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.</li>
<li>Assists Kitchen Management with inventory, preparation, presentation, safety, and sanitation in a theater/restaurant kitchen.</li>
<li>Ensures quality expectations are met in food preparation and presentation; focuses on motivating cooks to prepare menu items in a consistent manner.</li>
<li>Supervises daily operations, including cleanliness, R&amp;M, organization, and side work, and ensures team members meet kitchen goals and objectives daily.</li>
<li>Trains kitchen staff and demonstrate safety techniques to prevent damage and injury.</li>
<li>Ensures timely reporting of equipment repairs and team member injuries or issues to Kitchen Management.</li>
<li>Performs other duties as assigned or requested.
</li></ul></div>Requirements:
<div>Experience &amp; Qualifications
<ul>
<li>Culinary Arts or Culinary Certificate preferred.
</li><li>At least two years of experience in large, complex operations with a strong focus on food and beverage programs, hospitality, and brand management.
</li><li>Position will require frequent standing, bending/kneeling, lifting, and carrying up to 50 lbs.</li>
</ul>
Leadership Requirements:
<ul>
<li>Provide leadership to kitchen team members, using interpersonal and communication skills to teach, influence, and encourage others.</li>
<li>Create a strong team by communicating a common purpose, empowering team members to contribute their best, and recruiting candidates with various skills and styles.</li>
<li>Good written and verbal communication skills, self-confidence, and professional maturity.</li>
</ul>
Benefits:
<ul>
<li>Competitive compensations</li>
<li>Medical, Dental and Vision Benefits.</li>
<li>Discount Dining and Free Movie Tickets.</li>
<li>Discounts through Life Mart and Tickets At Work.</li></ul></div></div>

Theater Kitchen Supervisor

Qasr Al farouj ( Arabic cuisine)

We are looking for an experienced and passionate Chef de Partie to join our kitchen team. The ideal candidate will have strong culinary skills, excellent attention to detail, and the ability to work efficiently in a fast-paced environment.Responsibilities:<ul><li>Prepare, cook, and present high-quality dishes within your section.</li><li>Assist the Head Chef and Sous Chef in creating menu items and recipes.</li><li>Ensure all food is prepared according to hygiene and safety standards.</li><li>Monitor stock levels and assist in managing inventory.</li><li>Train and guide junior kitchen staff and commis chefs.</li><li>Maintain cleanliness and organization of the kitchen at all times.</li><li>Work collaboratively with the team to deliver consistent quality and service.</li></ul>Requirements:<ul><li>Proven experience as a Chef de Partie or similar role.</li><li>Strong knowledge of food preparation techniques and kitchen operations.</li><li>Ability to work under pressure and manage multiple tasks.</li><li>Excellent communication and teamwork skills.</li><li>Knowledge of health, safety, and food hygiene standards.</li><li>Culinary school diploma or equivalent qualification is a plus.</li></ul>Benefits:<ul><li>Competitive salary package.</li><li>Staff meals during duty.</li><li>Growth and development opportunities.</li><li>Friendly and supportive working environment.</li></ul>Job Type: Full-timePay: AED3,500.00 - AED4,000.00 per month

Chef de Partie( Kitchen supervisor)

Flare Burger LLC

Job Title: Burger ChefLocation: Flare Burger, Dubai, UAE Salary: AED 2,500 &ndash; 3,000 per month (based on experience) Job Type: Full-time Reports To: Restaurant Supervisor / ManagerJob Summary:The Burger Chef is responsible for overseeing all operations related to burger preparation, cooking, presentation, and quality control. This role involves leading the burger kitchen team, developing new burger recipes, maintaining food safety standards, and ensuring high customer satisfaction.Key Responsibilities:<ul><li>Supervise the burger section staff including cooks and assistants.</li><li>Prepare and cook high-quality burgers as per company recipes and standards.</li><li>Develop new burger concepts, recipes, and seasonal specials.</li><li>Ensure consistency in taste, appearance, and portion control.</li><li>Monitor inventory levels and coordinate with procurement for stock replenishment.</li><li>Maintain cleanliness, hygiene, and sanitation in the burger kitchen area.</li><li>Train kitchen staff on proper food handling, cooking techniques, and presentation.</li><li>Ensure compliance with all food safety regulations and kitchen safety protocols.</li><li>Minimize food waste and manage cost-effective kitchen operations.</li><li>Collaborate with the Head Chef on menu development and improvements.</li></ul>Requirements:<ul><li>Proven experience as a Burger Chef or similar role in a fast-paced kitchen.</li><li>Deep knowledge of various burger styles (classic, gourmet, plant-based, etc.).</li><li>Strong leadership and communication skills.</li><li>Ability to multitask and work efficiently under pressure.</li><li>Knowledge of food safety and hygiene standards.</li><li>Culinary certification or relevant training is an advantage.</li></ul>Working Conditions:<ul><li>Fast-paced kitchen environment.</li><li>Requires standing for long periods and working under heat.</li><li>May require work during weekends, holidays, and peak hours.</li></ul>How to Apply:Send your CV to hr@eatflare.com with the subject line &ldquo;Burger Chef &ndash; Sharjah&rdquo;.Job Type: Full-timePay: From AED2,500.00 per monthAbility to commute/relocate:<ul><li>Sharjah: Reliably commute or willing to relocate with an employer-provided relocation package (Preferred)</li></ul>Experience:<ul><li>3years: 1 year (Required)</li></ul>Language:<ul><li>English (Required)</li><li>Arabic (Required)</li></ul>Location:<ul><li>Sharjah (Required)</li></ul>

Burger Chef

Shepherd Center

<div>
 
 About Shepherd Center
 
 
 
 With five decades of experience, Shepherd Center provides world-class clinical care, research, and family support for people experiencing the most complex conditions, including spinal cord and brain injuries, multi-trauma, traumatic amputations, stroke, multiple sclerosis, and pain. An elite center ranked by
 
 U.S. News
 
 as one of the nation&rsquo;s top hospitals for rehabilitation, Shepherd Center is also recognized as both Spinal Cord Injury and Traumatic Brain Injury Model Systems. Shepherd is the only rehabilitation facility in the nation with an intensive care unit on-site, allowing us to care for the most complex patients and begin the rehabilitation process sooner. Shepherd Center treats thousands of patients annually with unmatched expertise and unwavering compassion to help them begin again.
 
 
 Shepherd Center's culture is one of hope, humor, and hard work. You will enjoy career growth, strong relationships with co-workers, strong support from leadership, and fun activities that have kept over 12% of staff members working at Shepherd for more than 20 years.
 
 
 
 About Side By Side Brain Injury Clubhouse
 
 
 
 <ul>
 <li>
 Located in Stone Mountain, GA.
 
 
 </li>
 </ul>
 Safe, welcoming and purpose driven, Side by Side is a member led day program that offers community, purpose and hope for brain injury survivors in Georgia.
 
 
 Founded with support from Shepherd Center and Emory Healthcare, Side by Side provides a supportive environment for rebuilding social and work-related skills in a meaningful, productive way. Side by Side is an operating partner of Shepherd Center, and all Side by Side employees are considered &ldquo;leased employees&rdquo; of Shepherd Center - receiving many of the same benefits as Shepherd Center employees including generous paid time off, health insurance, and a retirement program.
 
 
 Side by Side is licensed with the Department of Community Health as a Georgia Adult Day Center facility and is accredited by the Commission for the Accreditation of Rehabilitation Facilities in Community Integration Services and is a founding member of the International Brain Injury Clubhouse Alliance (IBICA).
 
 
 What we do
 
 
 As one of the few long-term resources for survivors of brain injury in Georgia, Side by Side provides a &ldquo;soft landing&rdquo; after medical care. We work alongside program participants, or &ldquo;members,&rdquo; guided by the Clubhouse Model of psychosocial rehabilitation. Members direct how they use their time: building skills, pursuing goals, serving their community, and supporting one another in recovery.
 
 
 The
 
 Program Coordinator - Kitchen Unit ( Located in Stone Mountain, GA)
 
 position is an exempt, full-time position and does not qualify for remote work. Salary range: $45-$50k.
 
 
 
 Program Coordinator &ndash; Kitchen Unit
 
 
 
 Program Coordinators are the front line, member facing, leaders of our clubhouse - ensuring members are supported through our work ordered day, outings and social activities that offer community, purpose and hope for brain injury survivors in Georgia.
 
 
 
 Program Coordinator Job Summary
 
 
 
 Daily support of Side by Side Brain Injury Clubhouse and our members. Responsible for the administration of the work ordered day through the unit structure (business, kitchen, and maintenance units). Lead meetings and member groups as needed. Completes all documentation and compliance tasks as assigned.
 
 
 Supports daily operation needs of the clubhouse including member transportation coordination, member record filing, basic care of grounds, equipment and vehicles, and the opening and closing of the clubhouse.
 
 
 Supports special occasions, holiday celebrations, community outings, game nights, and social Saturdays as requested.
 
 
 
 Kitchen Unit
 
 
 
 As the Program Coordinator focused in the Kitchen Unit, responsibilities include maintaining the grocery store and snack bar systems, organizing unit related trips, and facilitating menu planning groups. The coordinator supports members in obtaining their ServSafe certification, develops individualized goals and plans, and prepares monthly progress reports. Additional duties include ensuring the kitchen remains up to code, monitoring compliance with ServSafe standards, managing the kitchen budget, and creating meaningful tasks that promote member ownership, engagement, and skill development within the kitchen unit.
 
 
 
 2025-2026 Priorities
 
 
 
 Work ordered day
 
 
 Each unit performing member driven and mission aligned duties that conform to IBICA standards.
 
 
 Work ordered day tasks &ndash; for members, by members.
 
 
 Members fully engaged by work ordered day.
 
 
 Compliance
 
 
 Documentation completed as required by accrediting agencies and Side by Side policy.
 
 
 Member partnerships and plans updated and relevant.
 
 
 Work with Business Operations to ensure Stone Mountain Clubhouse is safe and well maintained.
 
 
 Workplace Culture
 
 
 Support members by providing a welcoming, friendly and professional environment.
 
 
 Work with Clubhouse Manager and leadership team to communicate vacation, absences, tardiness or other paid time off plans.
</div>

Side by Side Clubhouse - Program Coordinator- Kitchen Unit- Located in Stone Mountain, GA .

komar pot indian restaurent

Job Summary:We are looking for a skilled Arabic Chef with a minimum of 5 years of experience in preparing authentic Arabic cuisine. The candidate must be able to prepare a wide range of traditional Arabic dishes and manage kitchen operations efficiently while maintaining the highest standards of quality, hygiene, and presentation.Key Responsibilities:<ul><li>Prepare and cook authentic Arabic dishes such as grills, mandi, kabsa, shawarma, mezze, salads, and soups.</li><li>Develop and update Arabic menu items based on customer preferences and seasonal ingredients.</li><li>Ensure consistent food quality, portion control, and presentation.</li><li>Supervise kitchen staff and ensure smooth kitchen operations.</li><li>Maintain cleanliness and hygiene according to food safety standards.</li><li>Monitor stock levels and assist in ordering ingredients and inventory control.</li><li>Ensure proper handling and storage of all food items.</li><li>Work closely with management to maintain food cost control and minimize wastage.</li><li>Train and guide junior kitchen staff.</li></ul>Requirements:<ul><li>Male candidates only</li><li>Minimum 5 years of experience as an Arabic Chef in a restaurant or hotel.</li><li>Expertise in Arabic &amp; Middle Eastern cuisine (Lebanese, Gulf, and Mediterranean styles preferred).</li><li>Strong knowledge of food safety and kitchen hygiene standards.</li><li>Ability to manage kitchen operations and work in a fast-paced environment.</li><li>Good communication and leadership skills.</li></ul>Job Type: Full-time

ARABIC CHEF

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Kitchen Supervisor

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Theater Kitchen Supervisor

Chef de Partie( Kitchen supervisor)

Burger Chef

Side by Side Clubhouse - Program Coordinator- Kitchen Unit- Located in Stone Mountain, GA .

ARABIC CHEF