Overview

The Culinary Supervisor is responsible for overseeing daily kitchen operations and supporting the culinary leadership team in delivering exceptional dining experiences for members and guests of the Club. This role assists with supervising culinary staff, maintaining food quality and presentation standards, ensuring compliance with food safety regulations, and fostering a positive and professional kitchen culture. The Culinary Supervisor plays a key role in executing the Club's culinary vision while ensuring operational efficiency and consistency.

This role pays an hourly rate of $18.00 - $22.00.

Benefits for Full-Time roles:  Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).

This position will remain open until September 18, 2026.

Responsibilities

• Supervise and support line cooks, prep cooks, stewards, and other culinary team members during assigned shifts.
• Assist with training, coaching, and developing culinary staff to uphold Club standards.
• Monitor employee performance and provide ongoing feedback to improve productivity and quality.
• Lead by example in promoting professionalism, teamwork, and a member-focused service culture.
• Assist with scheduling and labor management to ensure appropriate staffing levels.
• Oversee food preparation and production to ensure consistency, quality, and presentation standards are met.
• Ensure all menu items are prepared according to established recipes and specifications.
• Assist with banquet, private event, and à la carte service execution.
• Monitor kitchen workflow and adjust staffing and production priorities as needed.
• Support menu development and seasonal offerings in collaboration with culinary leadership.
• Ensure compliance with all local, state, and federal health regulations.
• Maintain strict adherence to food safety, sanitation, and HACCP guidelines.
• Conduct regular inspections of food quality, storage practices, and kitchen cleanliness.
• Ensure proper handling, labeling, rotation, and storage of all food products.
• Assist with inventory management, receiving, and product storage.
• Monitor food waste and support initiatives to improve cost efficiency.
• Ensure proper portion control and adherence to recipes to maintain food cost goals.
• Support ordering and inventory processes as assigned.
• Maintain the highest standards of culinary excellence expected in a private members-only environment.
• Collaborate with front-of-house leadership to ensure seamless service and member satisfaction.
• Respond professionally and promptly to member feedback regarding food quality and dining experiences.

Qualifications

• High school diploma or equivalent required; culinary degree or formal culinary training preferred.
• 2-3 years of culinary experience in a high-volume restaurant, hotel, country club, private club, or luxury hospitality environment.
• Previous supervisory or leadership experience preferred.
• Strong knowledge of food preparation techniques, kitchen operations, and food safety standards.
• ServSafe Food Manager certification preferred or required within designated timeframe.
• Ability to work flexible schedules, including evenings, weekends, holidays, and special events.
• Strong leadership and team development skills.
• Excellent organizational and time management abilities.
• Ability to thrive in a fast-paced, service-oriented environment.
• Strong communication and interpersonal skills.
• Knowledge of inventory control, food cost management, and labor management.
• Ability to maintain composure under pressure while delivering exceptional results.
• Ability to stand and walk for extended periods.
• Ability to lift and carry heavy objects.
• Ability to work in hot, cold, and fast-paced kitchen environments.
• Frequent bending, reaching, lifting, and repetitive motions.