Kitchen Supervisor

Position TitleAM Kitchen Supervisor Position SummaryThe AM Kitchen Supervisor is responsible for overseeing all morning kitchen operations in a high-volume, full-service steakhouse environment. This role provides hands-on leadership and direction to all kitchen staff during prep and lunch service while ensuring the highest standards of food quality, cleanliness, organization, consistency, and execution are maintained at all times. The AM Kitchen Supervisor works closely with kitchen management to uphold company standards, maintain operational efficiency, and ensure the kitchen is properly prepared for both lunch and dinner service transitions. This position requires strong culinary knowledge, leadership skills, attention to detail, urgency, and the ability to lead by example in a fast-paced environment. Typical scheduled shifts are from 8:00 AM to 3:00 PM, with flexibility based on business needs. Essential Duties and Responsibilities Kitchen Operations & Prep OversightSupervise and direct all morning kitchen prep operations. Ensure all prep lists and production schedules are completed accurately and on time. Verify product quality, freshness, labeling, dating, rotation, and storage standards. Monitor prep levels and communicate shortages or production concerns to management. Maintain proper pars for all stations and assist with inventory awareness. Ensure all recipes, preparation techniques, and portion standards are consistently followed. Service Oversight & ExecutionLead and coordinate kitchen operations during lunch and early service periods. Oversee ticket flow, pacing, communication, and station readiness during service. Provide real-time direction and support to cooks and prep staff. Ensure food is prepared and plated according to restaurant standards. Address service issues immediately to maintain quality and guest satisfaction. Assist stations directly during peak periods and operational needs. Station Leadership & Hands-On ManagementMaintain working knowledge and operational proficiency of all kitchen stations. Train, support, and coach cooks on proper techniques, execution, organization, and cleanliness. Step into any station as needed to support service and operational continuity. Demonstrate proper cooking methods, steak temperatures, seasoning standards, and plating procedures. Cleaning, Sanitation & OrganizationOversee daily deep cleaning tasks and ensure completion to company standards. Maintain organization of walk-ins, dry storage, prep areas, shelves, speed racks, and kitchen equipment. Ensure all products are properly labeled, dated, rotated, and stored safely. Enforce all food safety, sanitation, and health department regulations. Identify and correct cleanliness or organizational deficiencies immediately. Team Accountability & StandardsUphold all kitchen policies, standards, and procedures consistently. Monitor employee performance, professionalism, urgency, and adherence to standards. Provide coaching and corrective direction in the moment when appropriate. Report performance concerns, repeated deficiencies, policy violations, or disciplinary matters to kitchen management promptly. Support a culture of accountability, teamwork, professionalism, and continuous improvement. Administrative & Operational SupportAssist with opening procedures and daily kitchen readiness. Communicate operational needs, maintenance concerns, equipment issues, and product shortages to management. Support inventory practices, waste reduction, and cost-control initiatives. Participate in training and onboarding of new kitchen employees. Perform additional duties as assigned by management. QualificationsMinimum 2–3 years of kitchen leadership or supervisory experience in a full-service restaurant or steakhouse preferred. Strong knowledge of kitchen operations, food safety, sanitation, and culinary techniques. Ability to lead and motivate a team in a fast-paced environment. Excellent communication, organizational, and time-management skills. Strong attention to detail and commitment to consistency and quality. Ability to work efficiently under pressure while maintaining professionalism. Availability to work mornings, weekends, and holidays as needed. Physical RequirementsAbility to stand and walk for extended periods. Ability to lift and carry up to 50 pounds. Ability to work in hot, fast-paced kitchen environments. Frequent bending, reaching, lifting, and repetitive motions. Schedule ExpectationsTypical shifts are scheduled from 8:00 AM to 3:00 PM, with flexibility based on business demands, events, staffing levels, and operational needs. More detail about Lucky's Malibu part of Lucky's Steakhouse, please visit