JOB PURPOSE:
The Kitchen Supervisor provides essential leadership within the culinary department, ensuring daily operations are executed with precision and professionalism. This role serves as a vital link between the culinary vision of the Executive Chef and the operational standards of the General Manager. The Supervisor oversees the line and prep teams to maintain high-volume efficiency while ensuring every dish meets the Bartolotta brand's reputation for quality.
PRIMARY DUTIES AND RESPONSIBILITIES:
- Lead kitchen operations during peak service periods, ensuring all stations are organized and orders are prepared according to established standards.
- Coordinate the flow of food from the kitchen to the dining room, ensuring proper timing, temperature, and presentation to meet guest expectations.
- Serve as the final checkpoint for allergy-related tickets by enforcing strict cross-contamination protocols and clearly communicating allergy requirements to the kitchen team.
- Conduct routine line checks to monitor flavor profiles, food rotation (FIFO), and consistency across all shifts.
- Monitor labor in real time. In partnership with the General Manager and Executive Chef, manage clock-ins and adjust staffing levels during slow periods to maintain labor percentage targets.
- Assist the Executive Chef with inventory management and vendor ordering to support budget and quality standards.
- Oversee delivery intake by inspecting product quality and ensuring proper and timely storage.
- Monitor food waste and returned or discarded plates (“dead plates”), implementing strategies to reduce loss and improve profitability.
- Train and develop line cooks, prep staff, and dishwashers to enhance skill development and operational efficiency.
- Supervise kitchen personnel, ensuring team members maintain punctuality, professionalism, and adherence to company appearance standards.
- Partner with the Executive Chef and General Manager to provide performance feedback and assist with resolving personnel and service-related issues.
- Enforce all Wisconsin state sanitation regulations and food safety standards.
- Oversee cleaning schedules for the kitchen, storage areas, and equipment to maintain a safe and professional work environment.
- Monitor kitchen equipment functionality and coordinate preventative maintenance, repairs, and emergency service with leadership.
All Other Duties as Assigned
