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.
