Kitchen Supervisor
*Tribal preference will apply to qualified applicants in accordance with the Lac Courte Oreilles Policies & Procedures Manual, consistent with federal Indian preference requirements.
The Kitchen Supervisor provides leadership and oversight for kitchen operations within the Buffet and Wigwam Restaurant. This position is responsible for maintaining high standards of food quality, presentation, sanitation, and guest satisfaction while supervising kitchen staff in a productive and professional work environment. The Kitchen Supervisor helps ensure efficient daily operations, proper inventory management, and consistent execution of all menu offerings, including special events and promotions.
- Lead and support kitchen staff in the preparation and execution of menu items, including banquet and special event meals
- Ensure compliance with recipes, food preparation standards, sanitation requirements, and storage procedures
- Monitor food quality, presentation, inventory levels, food costs, and waste control measures
- Train, schedule, coach, evaluate, and hold staff accountable to departmental standards and expectations
- Maintain clean, organized, and safe kitchen operations through effective supervision and follow-up
- Assist with inventory management, food ordering, and reconciliation of food and produce orders
- Handle guest concerns and support front of house operations when needed
- Follow and enforce all policies, procedures, food safety standards, and operational requirements
- High school diploma or equivalent
- Prior supervisory experience with demonstrated leadership skills
- Minimum of 18 years of age
- Strong guest service experience
- Knowledge of Microsoft Office, Excel, and Outlook
- Basic math and money handling skills
- Strong organizational, communication, and problem-solving abilities
- Ability to stand for extended periods and lift 50 pounds or more
- Ability to work a flexible schedule, including evenings, weekends, and holidays
- Must complete Title 31 training
