Supervisor, Kitchen

South Coast Botanic Garden’s mission is to connect ALL to the wonders of nature and create offbeat experiences that inspire stewardship and sustainability. The 87-acre destination is an oasis of curated gardens and natural landscapes built atop a reclaimed landfill, serving as a powerful example of environmental renewal.

From the Dorothy and John Bohannon Rose Garden to the Dorothy and Allen Lay Staghorn Fern Collection and immersive seasonal exhibits, the Garden offers guests unique opportunities to engage with nature. With continued growth and exciting new developments ahead, this is an exciting time to join a dynamic and evolving organization.

South Coast Botanic Garden fosters a workplace culture where strategic focus and cultural health go hand in hand. Team members are collaborative, adaptable, and committed to supporting the Garden’s mission and guest experience.

POSITION TITLE:
Supervisor, Kitchen

REPORTING RELATIONSHIP:
Reports to Manager, Kitchen and Chef

JOB SUMMARY

The Kitchen Supervisor oversees kitchen operations during assigned shifts, ensuring food quality, timely service, staff performance, cleanliness, and food-safety compliance. This position directs kitchen staff, assigns workstations, coordinates production and required breaks, and serves as the primary on-shift contact for kitchen operations.

SUCCESS IN THIS ROLE

- Food is prepared safely, consistently, and in accordance with established quality standards.

- Kitchen employees understand their assignments and receive appropriate direction.

- Required meal and rest breaks are coordinated, completed, and documented.

- Food safety, sanitation, and workplace safety procedures are followed consistently.

- Staffing, inventory, equipment, and service concerns are addressed promptly.

RESPONSIBILITIES

SHIFT LEADERSHIP AND TEAM OVERSIGHT

- Direct kitchen and food-preparation staff during assigned shifts.

- Conduct pre-shift briefings and assign workstations based on production and service needs.

- Monitor attendance, performance, workplace conduct, and adherence to established procedures.

- Provide real-time coaching and escalate significant performance or conduct concerns.

- Plan and coordinate legally compliant meal and rest breaks while maintaining appropriate kitchen coverage.

- Monitor break timing and immediately address or escalate any circumstance that may prevent an employee from receiving a timely, uninterrupted break.

- Accurately document and report any late, shortened, interrupted, or missed breaks in accordance with established procedures.

- Ensure employees do not perfor m work before clocking in, after clocking out, or during required off-duty meal periods.

- Maintain a respectful, professional, and collaborative work environment.

KITCHEN OPERATIONS AND FOOD SAFETY

- Oversee food preparation, cooking, portioning, presentation, and service.

- Ensure food is prepared according to approved recipes, quality standards, and service timelines.

- Inspect kitchen workstations and verify opening, production, cleaning, and closing checklists.

- Support food preparation during high-volume service periods.

- Monitor food storage, temperature control, sanitation, allergen procedures, illness reporting, and cross-contamination prevention.

- Maintain required temperature logs, cleaning records, food-safety records, and documentation of corrective measures taken in response to food-safety concerns.

- Serve as the designated Person in Charge during assigned shifts and fulfill all associated food-safety oversight responsibilities when assigned and properly qualified.

- Respond to food quality, safety, inspection, and service concerns, and promptly escalate significant issues.

INVENTORY, EQUIPMENT, AND SERVICE COORDINATION

- Monitor inventory levels, portion control, product usage, spoilage, and food waste.

- Oversee the receiving, labeling, dating, rotation, and safe storage of food and supplies.

- Inspect kitchen equipment and report maintenance, repair, and safety concerns.

- Coordinate with beverage, event, and service staff regarding order timing, product availability, dietary requests, and operational changes.

- Perform other related duties as assigned.

Qualifications

REQUIREMENTS AND QUALIFICATIONS

- Previous experience in a commercial kitchen, restaurant, concessions, catering, or high-volume food-service environment.

- Previous supervisory or team-lead experience preferred.

- Working knowledge of food safety, sanitation, temperature control, allergen awareness, and cross-contamination prevention.

- Strong leadership, communication, organization, and problem-solving skills.

- Ability to direct staff and manage competing priorities in a fast-paced environment.

- Current Certified Food Protection Manager certification or ability to obtain certification within the timeframe established by SCBG. A California Food Handler Card will be required until the employee obtains the Food Protection Manager certification, unless otherwise exempt under applicable requirements.

- Ability to work safely around heat, noise, sharp tools, hot surfaces, cleaning chemicals, and commercial kitchen equipment.

- Ability to work indoors and outdoors in varying weather conditions.

- Ability to stand and move for extended periods; regularly bend, reach, push, and pull; regularly lift and carry food, supplies, and equipment weighing up to 25 pounds; and occasionally lift or move items weighing up to 50 pounds, with or without reasonable accommodation.

- Availability to work days, evenings, weekends, holidays, and special events.

This is a temporary, part-time, non-exempt position at $23–$26 per hour. Day and evening availability, including both Saturdays and Sundays, is required to be considered for this position . Applicants must submit a resume and a completed application for consideration. Incomplete applications will not be reviewed.

EQUAL EMPLOYMENT OPPORTUNITY:

South Coast Botanic Garden is an Equal Opportunity Employer committed to fostering a diverse, equitable, and inclusive workplace. We welcome applicants from all backgrounds and celebrate the unique perspectives, experiences, and talents each employee brings to our organization. Employment decisions are made without regard to race, color, religion, creed, sex (including pregnancy, childbirth, breastfeeding, or related medical conditions), gender, gender identity or expression, sexual orientation, national origin, ancestry, age, physical or mental disability, medical condition, genetic information, marital status, military or veteran status, or any other characteristic protected by applicable federal, state, or local law.