Kitchen Supervisor

We work each day to enrich the lives of others, one experience at a time

Support kitchen leadership in maintaining the daily rhythm of BOH operations — running a clean, organized, guest-ready kitchen on every shift. The Kitchen Supervisor is a hands-on presence on the line, holding standards, supporting the team, and ensuring that every plate leaving the kitchen reflects our commitment to quality.
They are an ambassador of happiness and hospitality for all guests and associates.

ESSENTIAL RESPONSIBILITIES

• Showcase an inherent desire to take care of others.
• Be a visible, active presence on the line during prep and service, leading by example with precision and care.
• Support the training and development of line cooks and prep associates through hands-on guidance and real-time coaching.
• Execute daily kitchen operations including prep lists, station readiness, and opening and closing duties on assigned shifts.
• Hold recipe, portioning, and presentation standards on every dish, every shift.
• Enforce food safety, sanitation, and cleanliness standards at all times.
• Taste food consistently throughout service to ensure every dish meets quality and consistency standards before it reaches the guest.
• Monitor product levels throughout the shift, flag inventory needs, and actively support waste reduction.
• Support the onboarding of new BOH associates and contribute to a positive team culture from day one.
• Communicate openly with front-of-house leadership to support smooth, coordinated service execution.
• Lead assigned shifts as the kitchen point person — owning opening and closing procedures and holding the team accountable throughout.
• Address team concerns in the moment with professionalism, calm, and follow-through.
• Maintain organization, cleanliness, and safety across all kitchen areas.
• Maintains a friendly, cheerful, and courteous demeanor at all times.
• Exhibits a kind, welcoming, detail-oriented approach with a strong sense of urgency.

OTHER RESPONSIBILITIES

• All other duties as assigned, requested or deemed necessary by management.

SUPERVISORY DUTIES

• 2 – 10 associates (varies by property, outlet, and shift)

BEHAVIORAL FOCUS

At Sage Restaurant Concepts, how we work matters just as much as what we do. We are guided by a shared purpose to enrich lives, one experience at a time, and a vision to redefine how the world experiences hospitality.

Associates are expected to embody our values in every interaction:

• Serve with Purpose by leading with care, pride, and accountability in the kitchen.
• Always Grow by refining culinary skills and developing leadership capabilities.
• Give with Heart by fostering teamwork, respect, and a supportive kitchen culture.
• Earn Trust by acting with integrity, consistency, and reliability.

All associates play an essential role in creating welcoming, inclusive environments where kindness, hospitality, and excellence are felt by guests and teams alike.

Education/Formal Training

• High school diploma or equivalent required.
• ServSafe (or other food safety) certification required.

Qualifications

• Minimum 1 year of kitchen experience, with demonstrated ability to lead a station or shift (e.g., experienced Line Cook, Lead Line Cook).
• Must meet state and federal requirements for food handling.

Knowledge/Skills

• Solid working knowledge of kitchen techniques and station operations (sauté, grill, roasting, etc.).
• Basic understanding of food safety practices, prep yields, and kitchen organization.
• Familiarity with prep lists, product rotation, and basic inventory practices.
• Ability to communicate effectively with staff and leadership.
• Ability to stay organized, lead by example, and support the development of those around them.

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to lift, push, pull, and carry up to 50 lbs. regularly.
• Frequent bending, reaching, and handling throughout the shift.
• Mobility — ability to travel up to 300 feet during the shift.
• Continuous standing and walking throughout prep and service.
• Ability to hear and respond to staff, equipment, and operational needs in a noisy environment.
• Ability to taste and evaluate food to maintain quality standards.
• Ability to perform multiple tasks simultaneously and maintain organization under pressure.

Environment

• Physically demanding role requiring prolonged standing, walking, lifting, and carrying in an indoor kitchen environment, with exposure to high heat and cold storage areas.

This position description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the associated with the position. May perform other duties as assigned.