The Shift Supervisor supports the culinary leadership team by overseeing day-to-day kitchen operations. In the absence of the Sous Chef, the Shift Supervisor assumes full operational leadership of the kitchen, including direct oversight of all BOH staff. Responsibilities include supervising prep and line staff, ensuring food quality and consistency, enforcing cleanliness and safety standards, monitoring inventory and waste, and communicating issues, needs, or maintenance concerns to management. The Shift Supervisor helps create a productive, organized, and respectful kitchen environment focused on excellence and teamwork.

• Support and act in alignment with the company mission, vision, and values
• Oversee day-to-day operations of the kitchen and prep areas
• Maintain exceptional standards of food quality, consistency, cleanliness, and organization
• Coordinate with FOH and BOH leadership to ensure smooth service, timing, and communication
• Cook and prepare food for consumption by the customer
• Support and assist fellow team members whenever possible
• Ensure all company recipes, specs, plating, and portion standards are followed at all times
• Enforce sanitation standards, health regulations, and food safety procedures, including labeling, storage, temperature logs, and cross-contamination prevention
• Conduct BOH walkthroughs to ensure DOH readiness; address issues immediately
• Identify and resolve potential safety hazards; communicate accidents or injuries following established procedures
• Notify management of equipment or facility repair and maintenance needs
• Minimize waste and monitor product rotation using FIFO standards
• Assist with washing dishes and cleaning as necessary

• Assume full supervisory responsibility for all kitchen staff during prep and service when the Sous Chef is not present
• Assign and verify completion of daily prep lists and side work
• Provide direction to the Delivery Packer/Prep Cook Assistant throughout the shift, including task prioritization and workflow management
• Lead by example with a hands-on, collaborative approach on the line
• Train new cooks and reinforce culinary standards and systems
• Maintain a calm, professional environment, even during high-volume service
• Support conflict resolution and escalate performance concerns to management as needed
• Partner with leadership to ensure accountability, teamwork, and respect across the kitchen

• Strong culinary knowledge, food safety understanding, and kitchen workflow awareness
• Ability to lead and motivate a team, inspiring performance and pride in craftsmanship
• Self-starter with an ownership mentality and high personal standards
• Excellent communication skills with the ability to give clear direction
• Strong organizational skills and attention to detail
• Effective time management; able to prioritize in fast-paced environments
• Ability to problem-solve and delegate appropriately
• Team-oriented; willing to step in wherever needed to support operations
• Proficient with kitchen documentation and basic technology platforms, including inventory tools, temperature logs, and POS support
• Compliance with all company policies and procedures, as well as applicable city, state, and federal laws
• Adherence to all HR policies and guidelines
• Able to lift at least 30 pounds on a regular basis
• Able to bend, stoop, stand, and perform extensive walking for 8–10 hours a day
• Able to work nights, weekends, holidays, and a variable schedule per the needs of the business