At Chop Steakhouse & Bar, every dish we serve is a reflection of our commitment to excellence, craftsmanship, and pride. As a Culinary Supervisor, you are a leader within the kitchen — supporting daily operations, maintaining our high culinary standards, and helping to build and inspire a passionate, high-performing team.
Chop combines the timeless traditions of a classic steakhouse with a modern, lively energy. We are proud to offer premium quality ingredients, expertly crafted menus, and outstanding service in a stylish, vibrant setting. We invest in our people, developing strong leaders who are passionate about food, hospitality, and growth.
As a Culinary Supervisor, you assist in overseeing kitchen operations during service, ensuring consistency, quality, and efficiency. You lead by example — setting the tone for professionalism, speed, and precision while helping coach and mentor line cooks and prep teams to deliver outstanding results.
Qualifications and Key Attributes:
- Professional, polished, and leadership-oriented demeanor.
- Strong culinary skills with the ability to execute and teach Chop’s menu to standard.
- Organized, efficient, and calm under pressure in a fast-paced environment.
- Strong communication skills and ability to delegate and prioritize tasks.
- Committed to maintaining a clean, safe, and organized kitchen environment.
- Ability to mentor, motivate, and develop team members.
- High attention to detail in food preparation, plating, and overall kitchen performance.
- Open to feedback with a commitment to ongoing personal and team growth.
Key Responsibilities:
- Support the daily operations of the kitchen, assisting with the preparation, execution, and delivery of high-quality dishes.
- Lead and coach line cooks and prep team members to uphold Chop’s culinary and service standards.
- Assist with training new team members, reinforcing consistency, safety, and efficiency.
- Monitor food quality, preparation times, and station readiness throughout service.
- Communicate effectively with the culinary leadership team, front-of-house, and fellow kitchen staff to ensure smooth service.
- Assist with inventory management, waste control, and proper food storage procedures.
- Maintain a clean, safe, and organized work environment in accordance with health and safety standards.
- Step onto the line as needed during peak periods to support operational success.
Work schedule
- Weekend availability
- Monday to Friday
- Day shift
- Night shift
- Overtime
Benefits
- Flexible schedule
- Employee discount
- Paid training