Jr. Kitchen Supervisor

NYC | $40,000–$45,000

We are seeking a Jr. Kitchen Supervisor to support daily back-of-house operations within a growing, multi-unit QSR environment. This is a hands-on leadership role supporting the Kitchen Supervisor with shift execution, team direction, food quality, kitchen organization, and food safety.

The ideal candidate has experience in a high-volume restaurant, QSR, fast-casual, or full-service kitchen and is ready to take the next step into a supervisory role. This position is well suited for someone who is dependable, hands-on, organized, and comfortable working in a fast-paced kitchen environment.

Key Responsibilities

• Support the Kitchen Supervisor with daily back-of-house operations, including receiving, prep, production, kitchen line, dish, catering, and dispatch.
• Help ensure food is prepared consistently, safely, and according to company standards.
• Assist with opening, closing, and daily kitchen procedures.
• Help organize team assignments and support smooth execution throughout the shift.
• Provide direction and support to kitchen team members as needed.
• Assist with training and onboarding new team members.
• Monitor kitchen operations throughout the shift and communicate staffing, production, equipment, or quality concerns to the Kitchen Supervisor.
• Help maintain a clean, organized, and efficient kitchen.
• Assist with inventory counts, receiving, stocking, product rotation, and proper storage.
• Help monitor product levels and communicate shortages or ordering needs.
• Ensure proper portioning, prep procedures, food handling, and product specifications are followed.
• Maintain compliance with DOH regulations, food safety, sanitation, and workplace safety standards.
• Support consistent execution of company policies and operational procedures.
• Assist the Kitchen Supervisor with maintaining team accountability for productivity, quality, and food safety.
• Work collaboratively with the front of house and leadership teams to support daily restaurant operations.

Qualifications

• Previous experience in a high-volume restaurant, QSR, fast-casual, or full-service kitchen.
• Previous shift lead, team lead, or supervisory experience preferred.
• Experience supporting back-of-house teams and daily kitchen operations.
• Working knowledge of food safety, sanitation, prep, and kitchen procedures.
• Basic understanding of inventory management and product control.
• Strong organizational, communication, and problem-solving skills.
• Ability to prioritize multiple tasks in a fast-paced environment.
• Comfortable coaching and providing direction to team members.
• Dependable, hands-on, and willing to work alongside the kitchen team.
• Ability to identify operational issues and communicate them appropriately to management.
• Comfortable learning and using restaurant management and inventory systems.
• Bilingual English/Spanish is a plus.
• Flexibility to work varying schedules, including evenings and weekends as operationally needed.

Compensation: $40,000–$45,000 annually, based on experience.