My Healthy Penguin is hiring a Kitchen Production Supervisor to help lead our day-to-day kitchen
production operations.
This role is responsible for keeping the kitchen floor organized, productive, clean, and on standard during
assigned shifts. The Kitchen Production Supervisor will support the Head Chef / Director of Culinary
Operations by supervising cooks, helping execute the daily production plan, enforcing recipe and
portioning standards, maintaining food safety procedures, and stepping into a floor leadership role when
the Head Chef is not present.
This is a hands-on leadership position. The right person is comfortable cooking, directing a team, holding
standards, solving problems in real time, and keeping production moving in a fast-paced commercial
kitchen.
Key Responsibilities
Lead cooks and kitchen production staff during assigned shifts
Execute the daily production plan and help keep the team on schedule
Ensure recipes, portioning standards, quality standards, and plating expectations are followed
Monitor food quality, consistency, and presentation throughout production
Train, coach, and support new and existing kitchen employees
Enforce food safety, sanitation, HACCP, PFR, and company kitchen procedures
Conduct line checks, quality checks, and end-of-shift kitchen inspections
Help maintain FIFO, product rotation, labeling, storage, and organization standards
Support receiving, storage, and inventory organization as needed
Communicate production issues, staffing concerns, shortages, equipment problems, or quality
concerns to leadership
Maintain a clean, organized, safe, and efficient work environment
Participate in prep and cooking as needed to support production
Step into floor leadership when the Head Chef / Director of Culinary Operations is not present
Qualifications
Previous experience in a commercial kitchen, commissary kitchen, catering kitchen, meal prep
kitchen, or high-volume food production environment
Prior experience leading, training, or supervising kitchen staff preferred
Strong understanding of food safety, sanitation, labeling, storage, and production standards
Ability to follow and enforce recipes, portioning standards, and written procedures
Strong communication and problem-solving skills
Ability to stay calm, organized, and productive in a fast-paced kitchen
Reliable, punctual, hands-on, and comfortable holding others accountable
ServSafe Food Manager certification preferred
Physical Requirements
Ability to stand for extended periods of time
Ability to lift and carry up to 50 pounds
Ability to work in hot, cold, refrigerated, and fast-paced kitchen environments
Ability to bend, reach, push, pull, and move throughout the kitchen as needed
Reports To
Head Chef / Director of Culinary Operations