Kitchen Supervisor - Koko's
Avocet Hospitality Group, Columbia, SC, United States
POSITION SUMMARY
The Culinary Team is seeking an experienced and hands‑on Kitchen Supervisor to support the daily operations of a fast‑paced back‑of‑house environment. This role partners closely with the Kitchen Manager to ensure food quality, consistency, and timely execution while upholding all safety and sanitation standards. The Kitchen Supervisor plays a key role in leading by example—actively working the line, monitoring team performance, and maintaining an efficient, high‑functioning kitchen. This position requires strong leadership, attention to detail, and the ability to thrive in a high‑volume setting while delivering an exceptional guest experience.
LOCATION
1 Center Street, Folly Beach, SC
SALARY
$24/hour + $500 sign‑on bonus ($250 after 3 months of service & $250 after 6 months!)
BENEFITS
Company Provided Life Insurance
Short & Long Term Disability
Accident and Critical Illness Insurance
401(k) Retirement Savings Plan with Employer Matching up to 3.5%
Traditional 401(k) & Roth 401(k)
Paid Time Off (PTO)
Paid holidays
Affordable medical, dental, & vision insurance plans
Tuition Assistance
Referral program
MAIN DUTIES AND RESPONSIBILITIES
Support the Kitchen Manager in overseeing inventory levels to ensure all ingredients and supplies are adequately stocked for service
Assist in onboarding and training new team members to promote efficient integration and adherence to standards
Help streamline kitchen processes to maintain efficiency and meet service time expectations
Collaborate with the Kitchen Manager and restaurant leadership to develop, update, and execute menu offerings
Establish and uphold cleanliness and sanitation standards, ensuring full compliance with health and safety regulations
Monitor kitchen costs and financial performance, identifying opportunities to reduce waste and improve profitability
Prepare and cook food as needed to maintain product levels and ensure a high‑quality guest experience
Conduct ongoing training on kitchen procedures, safety protocols, and performance expectations
Assist in creating and managing staff schedules to ensure proper coverage and operational efficiency
Coordinate with restaurant management to align kitchen operations with overall service goals
Place orders for food, equipment, and supplies as needed to support daily operations
Ensure all food is prepared accurately, consistently, and in a timely manner
Maintain a flexible schedule, including availability for weekends, holidays, and late evenings
SUPERVISORY RESPONSIBILITIES
Lead line Cooks, Line Cooks, Prep Cooks, Stewards
JOB REQUIREMENTS
Education: Graduation from a culinary institute or 4+ years of prior Kitchen Management experience. Individuals earning a promotion from within may not have an applicable degree, as their experience can prove worthiness for the responsibility.
Experience: 3+ years line cook experience. 4+ years of management experience in fast paced high volume restaurants. Valid ServSafe certification.
SKILLS
Strong communication skills with the ability to effectively engage and direct kitchen staff
Exceptional attention to detail and commitment to quality standards
Proficiency in budgeting, cost control, and resource management
Proven ability to delegate tasks, prioritize responsibilities, and manage team performance
Skilled in negotiation with vendors and internal stakeholders
Demonstrated expertise in recruiting, hiring, and onboarding staff in a fast‑paced, high‑volume kitchen environment
Excellent customer service mindset with an understanding of front‑of‑house impact
Solid foundation of culinary knowledge, including food preparation, safety, and kitchen operations
Strong leadership and team‑building capabilities
Effective interpersonal skills with the ability to build positive working relationships
Ability to manage and resolve conflict in a professional and timely manner
WORKING CONDITIONS
The working conditions described below are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Equipment to Be Used: Ovens, Griddle, Grill, Stove, Fryer, Mixers, Food Processors, Blender, Knives, Mandolins, Dishwashers, Refrigerators, Freezers, etc as needed.
PHYSICAL REQUIREMENTS
Ability to stand and move throughout the entirety of a shift, including frequent reaching, bending, and stooping
Ability to lift, carry, and push items weighing up to 50 pounds
Frequent use of hands to handle, operate, and control kitchen tools and equipment
Ability to make quick, precise adjustments to equipment and controls
Strong coordination and motor skills to manage multiple movements simultaneously in a fast‑paced environment
Regular use of sharp tools and kitchen equipment
Frequent exposure to open flames, hot surfaces, and high‑temperature equipment
Working in areas with fluctuating temperatures, including hot cooking zones and cooler storage spaces
Navigating potentially wet or slippery floors
Operating in close quarters with team members in a high‑energy setting
Exposure to elevated noise levels from kitchen equipment and team activity
#J-18808-Ljbffr
The Culinary Team is seeking an experienced and hands‑on Kitchen Supervisor to support the daily operations of a fast‑paced back‑of‑house environment. This role partners closely with the Kitchen Manager to ensure food quality, consistency, and timely execution while upholding all safety and sanitation standards. The Kitchen Supervisor plays a key role in leading by example—actively working the line, monitoring team performance, and maintaining an efficient, high‑functioning kitchen. This position requires strong leadership, attention to detail, and the ability to thrive in a high‑volume setting while delivering an exceptional guest experience.
LOCATION
1 Center Street, Folly Beach, SC
SALARY
$24/hour + $500 sign‑on bonus ($250 after 3 months of service & $250 after 6 months!)
BENEFITS
Company Provided Life Insurance
Short & Long Term Disability
Accident and Critical Illness Insurance
401(k) Retirement Savings Plan with Employer Matching up to 3.5%
Traditional 401(k) & Roth 401(k)
Paid Time Off (PTO)
Paid holidays
Affordable medical, dental, & vision insurance plans
Tuition Assistance
Referral program
MAIN DUTIES AND RESPONSIBILITIES
Support the Kitchen Manager in overseeing inventory levels to ensure all ingredients and supplies are adequately stocked for service
Assist in onboarding and training new team members to promote efficient integration and adherence to standards
Help streamline kitchen processes to maintain efficiency and meet service time expectations
Collaborate with the Kitchen Manager and restaurant leadership to develop, update, and execute menu offerings
Establish and uphold cleanliness and sanitation standards, ensuring full compliance with health and safety regulations
Monitor kitchen costs and financial performance, identifying opportunities to reduce waste and improve profitability
Prepare and cook food as needed to maintain product levels and ensure a high‑quality guest experience
Conduct ongoing training on kitchen procedures, safety protocols, and performance expectations
Assist in creating and managing staff schedules to ensure proper coverage and operational efficiency
Coordinate with restaurant management to align kitchen operations with overall service goals
Place orders for food, equipment, and supplies as needed to support daily operations
Ensure all food is prepared accurately, consistently, and in a timely manner
Maintain a flexible schedule, including availability for weekends, holidays, and late evenings
SUPERVISORY RESPONSIBILITIES
Lead line Cooks, Line Cooks, Prep Cooks, Stewards
JOB REQUIREMENTS
Education: Graduation from a culinary institute or 4+ years of prior Kitchen Management experience. Individuals earning a promotion from within may not have an applicable degree, as their experience can prove worthiness for the responsibility.
Experience: 3+ years line cook experience. 4+ years of management experience in fast paced high volume restaurants. Valid ServSafe certification.
SKILLS
Strong communication skills with the ability to effectively engage and direct kitchen staff
Exceptional attention to detail and commitment to quality standards
Proficiency in budgeting, cost control, and resource management
Proven ability to delegate tasks, prioritize responsibilities, and manage team performance
Skilled in negotiation with vendors and internal stakeholders
Demonstrated expertise in recruiting, hiring, and onboarding staff in a fast‑paced, high‑volume kitchen environment
Excellent customer service mindset with an understanding of front‑of‑house impact
Solid foundation of culinary knowledge, including food preparation, safety, and kitchen operations
Strong leadership and team‑building capabilities
Effective interpersonal skills with the ability to build positive working relationships
Ability to manage and resolve conflict in a professional and timely manner
WORKING CONDITIONS
The working conditions described below are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Equipment to Be Used: Ovens, Griddle, Grill, Stove, Fryer, Mixers, Food Processors, Blender, Knives, Mandolins, Dishwashers, Refrigerators, Freezers, etc as needed.
PHYSICAL REQUIREMENTS
Ability to stand and move throughout the entirety of a shift, including frequent reaching, bending, and stooping
Ability to lift, carry, and push items weighing up to 50 pounds
Frequent use of hands to handle, operate, and control kitchen tools and equipment
Ability to make quick, precise adjustments to equipment and controls
Strong coordination and motor skills to manage multiple movements simultaneously in a fast‑paced environment
Regular use of sharp tools and kitchen equipment
Frequent exposure to open flames, hot surfaces, and high‑temperature equipment
Working in areas with fluctuating temperatures, including hot cooking zones and cooler storage spaces
Navigating potentially wet or slippery floors
Operating in close quarters with team members in a high‑energy setting
Exposure to elevated noise levels from kitchen equipment and team activity
#J-18808-Ljbffr