Back of House - Supervisor, Culinary

Position Summary

The Closing Culinary Supervisor is responsible for overseeing all back-of-house operations during evening and closing shifts in a high-volume steakhouse. This role ensures food quality, kitchen efficiency, food safety compliance, staff supervision, and proper closing procedures. The successful candidate leads by example, maintains exceptional culinary standards, and ensures a smooth transition for the next business day.

Key Responsibilities

Leadership & Team Supervision

• Supervise and support line cooks, prep cooks, dishwashers, and other kitchen staff during evening operations.
• Delegate tasks and monitor staff performance to ensure productivity and efficiency.
• Train, coach, and mentor team members on recipes, procedures, and food safety standards.
• Assist in scheduling and staffing coverage as required.
• Promote a positive, professional, and team-oriented work environment.

Food Preparation & Quality Control

• Ensure all menu items are prepared according to steakhouse recipes, presentation standards, and portion specifications.
• Monitor food quality, consistency, and timing throughout service.
• Conduct final quality checks before dishes leave the kitchen.
• Address and resolve food quality concerns promptly.

Operational Management

• Coordinate kitchen activities during service to maintain smooth workflow.
• Monitor inventory levels and communicate shortages or ordering needs to management.
• Minimize food waste through proper storage, rotation, and portion control.
• Ensure all equipment is operated safely and maintained properly.

Closing Procedures

• Lead all kitchen closing duties and verify completion of nightly checklists.
• Ensure proper storage, labeling, dating, and rotation of food products.
• Verify kitchen cleanliness and sanitation standards are met before closing.
• Secure kitchen areas, equipment, and inventory according to company procedures.
• Complete daily reports and communicate relevant information to management.

Health & Safety Compliance

• Ensure compliance with provincial health regulations, food safety standards, and workplace safety legislation.
• Enforce safe food handling practices and sanitation procedures.
• Conduct routine inspections to maintain a clean and organized kitchen environment.
• Respond appropriately to workplace incidents and safety concerns.

Qualifications

• Minimum 2–3 years of supervisory experience in a restaurant, steakhouse, or high-volume kitchen environment.
• Strong knowledge of steak preparation, grilling techniques, and kitchen operations.
• Food Safety Certification (provincially recognized) required.
• Strong leadership, communication, and problem-solving skills.
• Ability to work efficiently under pressure in a fast-paced environment.
• Flexible availability, including evenings, weekends, and holidays.
• Ability to stand for extended periods and lift up to 25 kg (55 lbs).

Preferred Qualifications

• Red Seal Cook certification or culinary diploma.
• Experience with inventory management and cost control.
• Knowledge of Canadian food safety regulations and labour standards.

Compensation & Benefits

• Competitive hourly wage or salary based on experience.
• Employee meal program.
• Opportunities for advancement and professional development.
• Health and dental benefits (where applicable).
• Employee discounts and team recognition programs.

Key Competencies

• Leadership and team development
• Time management and organization
• Attention to detail
• Food quality assurance
• Conflict resolution
• Decision-making under pressure
• Commitment to safety and sanitation

This position plays a critical role in ensuring the steakhouse delivers an exceptional guest experience while maintaining the highest culinary, operational, and safety standards during evening and closing operations.