Kitchen Supervisors will be responsible for preparing, seasoning, and cooking soups, meats, vegetables, desserts, and other food items in a restaurant. Kitchen Supervisors will oversee day-to-day operation of the kitchen and staff, ensure meals are prepared and served on time, assist with supervising sanitation and hygiene, ensure proper storage protocols are being followed in accordance with company and state regulations, assist with training new kitchen team members on station procedures and Club standards, and assist with daily prep work as needed. May supervise up to thirty-three (33) Line Cooks. Schedule: 40 hours per week. Work schedule can vary and can include evening, weekend, and holiday hours. Work may be performed on any day of the week from Monday through Sunday. Example shifts: 7:00AM to 3:00PM, 10:00AM to 6:00PM, or 2:00PM to 10:00PM. Shift hours may vary. Please see the attached job description for additional details.
Employment period: Oct 1, 2026 – May 31, 2027
