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Culinary Operations Supervisor

2 months ago

Phoenix, Arizona, United States Episcope Hospitality - Phoenix Full time

Episcope Hospitality is seeking a Culinary Operations Supervisor:

Episcope Hospitality stands out as one of the most rapidly expanding and innovative hospitality firms in the United States. Established by entrepreneur David Morton, associated with the Morton's Steakhouse lineage, Episcope boasts a remarkable culture defined by creativity, enthusiasm, quality, and dedication. The company has a presence in major cities and is poised for further growth.

We are in search of a skilled and enthusiastic Culinary Operations Supervisor to spearhead our exciting new venture. If you have a track record of managing operations in a high-volume, full-service dining establishment and share our commitment to exceptional food, ambiance, and service, we would love to connect with you.

This role requires a professional, systematic Culinary Operations Supervisor with a guest-centric approach to lead one of our most dynamic kitchens. Operating Monday through Friday, this project is dedicated to offering a thoughtfully curated menu focused on vegetables and seafood.

Compensation and Benefits:

Competitive salary based on experience.

  • Health, Vision, and Dental insurance with 50% employer contribution.
  • Complimentary meals during shifts.
  • Free meals off duty at any Episcope establishment.
  • Paid vacation.
  • Performance-based bonuses tied to unit and company success.

The ideal candidate will demonstrate the following qualifications:

  • Hands-on leadership in daily kitchen operations.
  • Strong emotional intelligence and self-awareness.
  • Proven ability to streamline kitchen processes, including sanitation, training, and inventory management.
  • Expertise in selecting, mentoring, and retaining top culinary talent.
  • Financial acumen in managing P&L, labor, and food costs.
  • Knowledge of food safety and sanitation standards.
  • Effective communication skills, fostering teamwork between back-of-house and front-of-house staff.
  • Meticulous attention to detail in sanitation, training, service, and food quality.
  • Excellent time management and organizational skills.
  • Ability to develop and implement a comprehensive culinary education and sanitation plan for staff.


Salary Range: $55-65K based on experience



For more information about Episcope Hospitality - Phoenix, please visit our website.