Supervisor in West Palm Beach, Florida at FUKU WEST PALM BEACH 1 LLC

About Fuku

Fuku® is a quick, chef-driven eatery from David Chang, known for its signature, craveable spicy fried

chicken sandwich. Born in 2015 as part of Chang’s Momofuku family of restaurants, the “OG Sando” started as a secret menu item at Momofuku Noodle Bar in New York City’s East Village and has since

grown into a national foodie favorite. Drawing culinary influences from Asian and Southern American flavors, Fuku embraces a bold, outside-the-box approach to both food and brand culture. Fuku is on a mission to provide quality, hand-crafted food with a twist for everyone to enjoy anywhere. The company currently has 15 locations in major stadiums, arenas, and ballparks across the U.S., with additional dine-in locations in South Florida including Coral Gables and West Palm Beach.

About the role

The Supervisor plays a key role in supporting daily restaurant operations and creating a warm, hospitality-driven experience for every guest who walks through our doors. As a leader on the floor, this role helps guide, train, and support our Team Members while ensuring our food is consistently exceptional and our service reflects the heart of Fuku. Supervisors are fully trained across all FOH and BOH stations and help maintain smooth operations during every shift.

At Fuku, our Supervisors are an essential part of how we bring our mission and hospitality to life every day. They support our teams, uphold our standards, and ensure every guest feels valued from the moment they step in. As a frontline leader, the Supervisor sets the tone for the shift, bringing energy, care, and a genuine commitment to creating memorable moments for every guest. Their leadership helps shape the guest experience, strengthens the team, and reinforces the culture we’re proud to build at Fuku.

This is a full-time, onsite position based in West Palm Beach - Miami, Florida.

Responsibilities:

Operational & Service Leadership

• Supports day-to-day restaurant operations and oversees the flow of service, both with and without the General Manager or Assistant Manager present.
• Leads with hospitality and sets the tone for a positive, guest-focused environment.
• Provides real-time coaching, support, and direction to Team Members across all FOH and BOH stations.
• Resolves guest concerns with empathy, urgency, and a commitment to guest recovery.

Training & Team Development

• Trains and develops Team Members to ensure consistency in service, food quality, and operational standards.
• Serves as a resource during peak periods, stepping in to support the team wherever needed.

Food Quality & Safety

• Ensures accurate portioning of all food items and adherence to recipes, build sheets, and prep standards.
• Conducts daily line checks, uses station-specific checklists, and completes end-of-shift logs.
• Maintains strict sanitation and food safety practices in compliance with the Department of Health.
• Ensures proper food storage, labeling, and rotation using FIFO procedures.

Accuracy & Accountability

• Maintains strong working knowledge of the POS system and ensures all transactions (cash, credit, and online orders) are accurate and accounted for.
• Supervises proper cash handling, reconciliation, and safe practices.
• Helps support cost management through proper portioning, waste control, and labor awareness.

Facilities & Equipment

• Monitors equipment and facility needs, reporting any maintenance issues promptly.
• Supports management by communicating relevant information, updates, and concerns in a timely and thorough manner.

Knowledge, Skills, and Abilities:

• High school diploma or equivalent preferred. Culinary school or equivalent restaurant experience is a plus.
• Ability to communicate clearly and effectively in the language(s) used in the work location.
• Strong understanding of food preparation, kitchen equipment, safety protocols, and sanitation standards.
• Familiarity with food items, spices, ingredients, and recipe execution.
• Ability to read, follow, and teach recipes and standard operating procedures.
• Valid food handler certification (or ability to obtain one)