Banquet Kitchen Supervisor

POSITION SUMMARY

The Kitchen Supervisor is a hands-on, hourly leadership position that reports directly to the Kitchen Manager and serves as the second-in-command of the Culinary Department.

This position is primarily responsible for overseeing banquet and private event food preparation, ensuring all events are executed efficiently, on time, and in accordance with Andretti Indoor Karting & Games (AIKG) food quality and presentation standards.

The Kitchen Supervisor will take an active role in preparing food, coordinating banquet production, organizing prep schedules, and directing culinary team members to ensure successful event execution. A secondary focus of the position will be supporting daily kitchen line operations, including food preparation, service execution, quality control, and overall kitchen efficiency.

Working closely with the Kitchen Manager, the Kitchen Supervisor will assist with staff training, scheduling, food and labor cost controls, sanitation, inventory management, and compliance with health department regulations.

The ideal candidate will have a strong background in high-volume banquet preparation and execution, excellent organizational skills, and the ability to lead a team while remaining actively involved in daily food production.

KEY RESPONSIBILITIES

Banquet & Event Culinary Operations – Primary Focus

• Take primary responsibility for coordinating and overseeing banquet and private event food preparation and production.

• Work hands-on alongside Culinary Team Members to ensure banquet food is prepared, cooked, and presented according to AIKG standards.

• Organize and execute banquet preparation schedules based on upcoming events, guest counts, menus, and event timelines.

• Review banquet event orders (BEOs) and coordinate with the Kitchen Manager and Sales Department to ensure proper planning and execution.

• Oversee banquet food quality, portioning, presentation, timing, and consistency.

• Ensure banquet food is ready for service at scheduled event times while maintaining appropriate food temperatures and safety standards.

• Coordinate culinary staffing and task assignments for banquet preparation and execution.

• Anticipate high-volume event needs and ensure adequate food preparation, supplies, and staffing.

• Support the execution of multiple simultaneous events while maintaining food quality and operational efficiency.

• Assist with banquet menu preparation, recipe execution, and production planning.

• Minimize food waste and maintain appropriate portion controls during banquet production.

Kitchen Line & Daily Operations – Secondary Focus

• Support the Kitchen Manager in overseeing daily kitchen operations and overall culinary execution.

• Provide hands-on assistance with line cooking, food preparation, and service during high-volume periods.

• Assist in maintaining food quality, ticket times, proper portioning, and presentation standards.

• Help coordinate kitchen team members between banquet production and regular restaurant service based on business needs.

• Step into kitchen line positions as necessary to maintain service standards.

• Support opening and closing procedures, including station readiness, cleaning, and proper food storage.

• Assist with food ordering, inventory management, product rotation, and stock organization.

Leadership & Team Development

• Serve as the Kitchen Manager's second-in-command, providing supervisory leadership and operational support.

• Lead Culinary Team Members with integrity, professionalism, and a commitment to excellence.

• Always support the Andretti Indoor Karting & Games motto, "Striving for Perfection; Achieving Excellence."

• Assist with the training, coaching, and development of Culinary Team Members.

• Provide clear direction and task assignments to ensure productive and efficient kitchen operations.

• Promote teamwork, accountability, and positive employee morale.

• Assist the Kitchen Manager with employee scheduling and labor allocation based on business and event volume.

• Support the recruitment, onboarding, and retention of Culinary Team Members.

• Provide operational leadership in the Kitchen Manager's absence within established company guidelines.

Food Safety, Cost Control & Compliance

• Ensure compliance with all local health department regulations, food safety guidelines, and company sanitation standards.

• Maintain cleanliness and organization throughout all kitchen, preparation, storage, and food service areas.

• Monitor food storage, labeling, dating, temperature controls, and proper product rotation.

• Assist the Kitchen Manager in controlling food and labor costs and minimizing waste.

• Support inventory counts, ordering, receiving, and proper storage of culinary products.

• Ensure culinary equipment is properly maintained, cleaned, and operated safely.

• Identify maintenance or equipment concerns and communicate them promptly to the Kitchen Manager.

• Assist with internal inspections and ensure the kitchen consistently meets AIKG operational standards.

ANDRETTI INDOOR KARTING & GAMES

Speed out of the pits and let AIKG be the racetrack for your winning culinary career!

Andretti Indoor Karting & Games (AIKG) is a rapidly growing Family Entertainment company. Our locations feature high-speed, high-tech indoor karting on multilevel tracks, immersive multiplayer Virtual Reality Simulators, arcade fun, and amazing restaurants and event spaces featuring scratch cocktails and culinary creations crafted in our kitchens.

BENEFITS INCLUDE

• Competitive hourly pay

• Opportunities for career growth and advancement

• Work alongside a talented and motivated Culinary Team

• Personal/Family Medical, Dental & Vision Insurance Coverage

• $1,200 company-paid Health Savings Account

• Vacation and Sick time accrued during the first year

• 401(k) retirement program with generous company match

• $25K Company-provided Life Insurance

• Company-provided Short-Term and Long-Term Disability Insurance

• Accident, Critical Illness, and Voluntary Life Insurance

Benefits are subject to applicable eligibility requirements and plan terms.

KITCHEN SUPERVISOR QUALIFICATIONS

Required:

• Previous experience in a high-volume commercial kitchen environment.

• Hands-on experience preparing and executing banquet, catering, or large-scale private event food service.

• Ability to organize banquet preparation and execute multiple events within established timelines.

• Experience providing direction, training, or supervision to culinary team members.

• Working knowledge of kitchen line operations, cooking techniques, and food preparation.

• Strong organizational, time management, and multitasking skills.

• Strong written and verbal communication skills.

• Ability and willingness to work hands-on in both banquet production and kitchen line operations.

• High School Diploma or equivalent.

• Availability to work varying days, nights, weekends, and holidays.

• Eligible to work in the United States.

• At least 18 years of age.

Preferred and Great to Have:

• 2+ years of experience in banquet, catering, or high-volume event culinary operations.

• Previous experience as a Banquet Chef, Banquet Supervisor, Sous Chef, Kitchen Lead, or Kitchen Supervisor.

• Experience executing multiple private events or large-scale banquet functions simultaneously.

• Experience reviewing banquet event orders (BEOs) and coordinating with event sales teams.

• Experience with food preparation planning, production schedules, and banquet portion controls.

• ServSafe certification or HACCP food safety training.

• Bilingual communication skills.

• Strong team leadership, coaching, and development experience.

• Knowledge of food costs, inventory management, and waste reduction.

PHYSICAL REQUIREMENTS

The physical demands described are representative of those that must be met by an Andretti Associate to successfully perform the essential functions of the job. Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions.

• Walk or stand for extended periods of time.

• Communicate quickly, clearly, and accurately.

• Lift up to 15 lbs. on a regular basis.

• Perform functions requiring bending, reaching, turning, lifting, climbing, and occasional stocking of items weighing up to 50 lbs.

• Work in an environment that may include bright, dim, or flashing lights and loud sounds.

• Work in a commercial kitchen environment with exposure to heat, steam, cold storage areas, and cooking equipment.

• Possess the manual dexterity necessary to safely use kitchen equipment, tools, and utensils.

• Understand, follow, and maintain all applicable safety and sanitation standards.