Kitchen Supervisor (Boston)

Kitchen Supervisor (Boston)

25 Jun 2019

Kitchen Supervisor (Boston)

Vacancy expired!


The Kitchen Supervisor is responsible for the entire operation of the kitchen and the food program at the Harpoon Beer Hall (HBH). This Kitchen Supervisor reports to the Beer Hall Programming/Innovation Manager and interacts with the team of HBH Managers. The Kitchen Supervisors duties involve a variety of activities including but not limited to: staff supervision, training, purchasing, administration, quality control, and recipe development.


The candidate must be a team player with demonstrated success as a supervisor. They must able to execute routine, high-volume production (primarily pretzel baking), as well provide culinary creativity for menu specials. Strong organizational skills and a passion for hospitality are essential for this position. As employee-owners, HBH team members wear many hats and do whatever it takes to contribute to the overall success of HBH operations.


Supervision of Staff

-Recruiting, hiring, and onboarding of kitchen staff

-Training back-of-house team members with specific focus on kitchen SOPs, customer service, and food safety

-Kitchen staff scheduling and labor cost control

-Routine meetings with staff (individually and as a team)

-On-going evaluation and periodic performance reviews

-Hands-on coaching and guidance to ensure compliance with all SOPs

-Maintaining the professional appearance of kitchen staff

Culinary Management

-Developing and implementing weekly and seasonal menu specials

-Developing written checklists and SOPs to ensure consistency of operations

-Maintaining professional relationships with all co-workers and ensuring seamless team work between front-of-house and back-of-house staff

-Kitchen equipment cleaning, maintenance, and repair

-Coordinating kitchen operations with third-party caterers and Private Events team

-Managing pretzel orders to-go and special needs for Festivals


-Maintaining the daily production schedule (including private events) and communicating any changes to the General Manager or Manager-on-Duty

-Vendor Management


-Receiving (including recording invoices and credits)

-Quality control

-Inventory management

-Ensuring TOAST POS is updated with new items

-Opening/closing the kitchen as needed

Quality, Health, Safety

-Maintaining ServSafe certification for oneself and all full-time kitchen staff

-Maintaining a safe, clean, and organized kitchen

-Routine quality control checks (daily and spontaneous)

-Compliance with all local and state health & safety requirements


-3-5 years of professional kitchen/restaurant management experience

-Highly reliable, organized and energetic

-Excellent communication skills

-Passion for quality guest experience

-Genuine enthusiasm for craft beer


-Variable work hours that include night, weekend and holiday work

-Prolonged standing, bending, stooping, twisting and lifting of products and supplies weighing up to 65 lbs.

-Working with hot, cold and hazardous equipment


Opportunity to be an integral part of a professional hospitality team working in fast-paced and challenging environment. This position offers great experience and opportunity for growth and development.

TO APPLY- Please apply directly through our Careers page using the link provided below:

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