Memory Lanes — Kitchen Supervisor

Employment Opportunity Summary

The Kitchen Supervisor is responsible for the daily operation and oversight of the Memory Lanes kitchen. This position ensures high-quality food preparation and service, maintains cleanliness and safety standards, oversees food ordering and inventory, and supervises kitchen staff. The Supervisor plays a key role in delivering an exceptional guest experience by providing consistent, well-prepared menu items in a safe and efficient environment.

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Questions and resumes can be submitted via email at jobs@sedalia.com.

Employment Opportunity Additional Details

Job Scope:

The Kitchen Supervisor reports directly to the Bowling Center Manager and oversees all kitchen operations, including menu execution, equipment upkeep, health and safety compliance, and supervision of part-time kitchen employees. The position is accountable for ordering and managing food and supplies within an approved budget or in consultation with the Bowling Center Manager, as determined by departmental policy. The Supervisor is the primary contact for all kitchen-related inspections, certifications, and vendor relationships. Work hours include mornings, evenings, weekends, and holidays to meet operational needs.

Essential Duties and Responsibilities:

• Supervise, train, schedule, and evaluate part-time kitchen staff.
• Prepare and manage schedules for kitchen staff, review and approve time-sheets to ensure accurate payroll processing.
• Ensure compliance with health and safety regulations, including ServSafe standards.
• Maintain cleanliness and sanitation of kitchen, food preparation, and storage areas.
• Oversee food preparation, cooking, and service to ensure quality, portion control, and consistency.
• Order and manage inventory of food, supplies, and equipment, monitor stock levels to avoid shortages or waste.
• Serve as point of contact for vendors, inspections, and food-related contracts.
• Coordinate with Bowling Center Manager and operations staff to fulfill food orders for parties, events, and rentals.
• Monitor kitchen equipment, coordinate maintenance and repairs as needed.
• Assist with menu planning, pricing, and food specials in collaboration with management.
• Ensure accurate record-keeping of food costs, waste, and sales.
• Deliver strong customer service through timely, efficient food preparations and delivery.

The duties listed above are intended only as illustrations of the various types of work that may be performed. The omission of specific statements does not exclude them from the position if the work is similar or related to the position.

Minimum Qualifications:

Education & Experience:

• High school diploma or equivalent required; associate degree or coursework in culinary arts, hospitality, or related field preferred.
• Minimum 2 years of experience in food service operations, with at least 1 year in a supervisory role.

Knowledge, Skills & Abilities:

• Knowledge of food service operations, safety, and sanitation procedures.
• Strong leadership, training, and staff supervision skills.
• Ability to manage food inventory, ordering, and vendor relationships.
• Strong customer service, communication, and problem-solving skills.
• Ability to work in a fast-paced environment and manage multiple priorities.
• Basic financial skills, including monitoring food costs and reducing waste.
• Proficiency with point-of-sale systems and basic computer software.

Condition of Employment:

• Must successfully complete a pre-employment drug screen and agree to be subject to random drug screen throughout employment.
• Must pass a Background Criminal Investigation check.
• Must be willing and available to work early morning, morning, afternoon, evening, weekend, and holiday shifts as needed or scheduled by the Bowling Manager.
• CPR/AED and standard First Aid certification required within 60 days of employment.
• ServSafe Certification (required).
• Valid Driver’s License.

Guidelines:

• City and department policies and procedures.
• Supervisory instructions, building codes, and special event guidelines.
• Independent judgment is required in supervising staff, maintaining compliance, and resolving customer or operational issues.
• Guidance is provided by the Bowling Center Manager, Assistant Director of Parks, and Director of Sedalia Parks and Recreation, and applicable regulations.

Complexity:

The position requires balancing supervision, food preparation, health and safety compliance, and customer service. The Supervisor must adapt to fluctuating business levels, manage multiple priorities under time constraints, and address both staff and customer needs while maintaining consistent food quality.

Principal Working Relationships:

• Internal: Assistant Director of Parks, Director of Sedalia Parks & Recreation, Sedalia Parks & Recreation staff, kitchen staff, bowling center employees (full-time and part-time).
• External: Vendors, inspectors, contractors, general public, party and rental clients.

Purpose of Contacts:

Contacts are made to supervise staff, manage vendors, ensure compliance with inspections, coordinate with other facility staff, and deliver quality service to customers.

Supervisory and Management Responsibility:

Directly supervises kitchen employees. Responsible for training, scheduling, evaluating, and maintaining performance standards of staff. Provides leadership in food safety, service quality, and staff development.

Tools and Equipment:

• Commercial kitchen equipment including grills, fryers, ovens, microwaves, and toasters.
• Food preparation tools such as knives, cutting boards, mixers, and utensils.
• Dishwashing equipment, sinks, and sanitizing stations.
• Cash register/point-of-sale (POS) system.
• Cleaning equipment including mops, brooms, buckets, and chemical cleaning supplies.
• Personal protective equipment (PPE) such as gloves and aprons.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Work involves frequent standing, walking, bending, and reaching. Must be able to lift and carry items weighing up to 40 pounds. Requires use of commercial kitchen equipment, including grills, fryers, and ovens.

Work Environment:

Work is performed in a commercial kitchen and food service environment that is fast-paced and may be noisy, hot, or crowded during peak hours. Exposure to cleaning chemicals, sharp utensils, and kitchen equipment is common. Schedule requires availability during mornings, afternoons, evenings, weekends, and holidays.

Performance Metrics (Success Factors):

• Compliance with all health and safety regulations; passing inspections without deficiencies.
• Effective food cost management and inventory control.
• High levels of guest satisfaction with food quality and service.
• Staff performance, retention, and adherence to safety/cleanliness standards.
• Positive financial performance of kitchen operations (revenue vs. expenses).