Position Summary
The Closing Supervisor is responsible for leading the Back of House team through the evening service and ensuring the kitchen is properly closed, cleaned, stocked, and prepared for the following day.
The Closing Supervisor acts as a key leader on the floor, supporting the Chef and Sous Chefs by maintaining food quality, service standards, food safety, cleanliness, and team accountability throughout the shift.
Key Responsibilities
Leadership & Shift Management
-
Lead the BOH team during evening service and closing.
-
Set clear expectations for cooks and support staff throughout the shift.
-
Assign stations, closing duties, cleaning responsibilities, and restocking tasks.
-
Monitor team performance and provide direction, coaching, and feedback.
-
Ensure team members remain productive and focused throughout the shift.
-
Support the team during high-volume periods and help prioritize tasks.
-
Communicate operational concerns, staffing issues, and performance concerns to the Chef or Sous Chef.
-
Ensure proper handover between the evening and closing teams.
Service Execution
-
Oversee the line during evening service and ensure stations are properly staffed and supported.
-
Monitor food quality, presentation, and consistency.
-
Monitor ticket times and take action when service begins to fall behind.
-
Ensure cooks are following recipes, portions, cooking procedures, and plating standards.
-
Assist with service when required.
-
Ensure stations remain stocked and organized throughout service.
-
Identify and communicate product shortages before they impact service.
-
Ensure all food leaving the kitchen meets Chop standards.
Station & Product Management
-
Check all stations throughout the shift to ensure they are properly stocked, organized, and maintained.
-
Ensure seafood and other required products are pulled and prepared for service.
-
Monitor product levels and ensure appropriate prep is completed before the end of the shift.
-
Ensure products are properly labelled, dated, stored, and rotated.
-
Verify that closing product is stored correctly and that the appropriate pars are maintained for the next day.
-
Complete or delegate required meat counts and product counts.
-
Ensure prime rib and other key products are properly handled and stored.
Food Safety & HACCP
-
Maintain full compliance with food safety and HACCP standards.
-
Ensure required temperature and food safety checks are completed.
-
Verify the 5 PM, 8 PM, and closing HACCP/Zenput requirements are completed accurately.
-
Ensure all food is stored at appropriate temperatures.
-
Monitor proper cooling, reheating, labelling, and storage procedures.
-
Prevent cross-contamination and ensure allergen procedures are followed.
-
Immediately address food safety concerns and communicate serious issues to the Chef or Sous Chef.
Closing & Cleaning
-
Ensure the kitchen is fully cleaned and sanitized at the end of every shift.
-
Inspect all stations before staff are released.
-
Verify that cooking equipment, prep areas, sinks, floors, shelves, and other assigned areas are properly cleaned.
-
Ensure dishes and equipment are properly cleaned, sanitized, and stored.
-
Ensure garbage, recycling, and waste are handled appropriately.
-
Verify that food products are wrapped, labelled, dated, and stored correctly.
-
Ensure walk-ins, coolers, freezers, and dry storage areas are organized.
-
Complete required closing checklists and ensure all tasks are signed off.
-
Conduct a final walkthrough of the BOH before closing.
Waste & Cost Control
-
Monitor food waste throughout the shift.
-
Ensure waste is properly recorded in CrunchTime.
-
Identify unnecessary waste and coach team members on proper product handling.
-
Ensure proper portioning and product usage.
-
Follow inventory and product control procedures.
-
Communicate significant waste or product issues to the Chef or Sous Chef.
People Development & Accountability
-
Hold team members accountable to Chop standards.
-
Provide real-time coaching when standards are not being met.
-
Recognize strong performance and encourage teamwork.
-
Support the development of newer cooks and help them build station confidence.
-
Ensure team members understand their responsibilities before leaving.
-
Document and communicate significant performance or conduct concerns to management.
-
Lead by example in professionalism, work ethic, cleanliness, and communication.
Closing Checklist Expectations
Before the BOH team is released, the Closing Supervisor is responsible for verifying:
-
All stations are properly cleaned and sanitized.
-
Equipment is cleaned and shut down appropriately.
-
Floors and drains are cleaned.
-
Food is properly wrapped, labelled, dated, and stored.
-
Products are rotated using FIFO.
-
Prep and restocking requirements are completed.
-
Walk-ins and storage areas are organized.
-
Waste is properly recorded.
-
HACCP/Zenput requirements are completed.
-
Dishes and smallwares are properly stored.
-
Required closing paperwork/checklists are complete.
-
Kitchen is left fully prepared for the opening team.
Communication & Handover
The Closing Supervisor must provide an effective handover to the Chef/Sous Chef and opening team by communicating:
-
Product shortages or items requiring immediate prep.
-
Equipment or maintenance issues.
-
Food quality or safety concerns.
-
Significant waste or inventory discrepancies.
-
Staffing or performance concerns.
-
Outstanding cleaning or maintenance tasks.
-
Any operational issues that may affect the following day's service.
Performance Expectations
The Closing Supervisor is expected to consistently demonstrate:
-
Leadership: Provides clear direction and maintains control of the BOH during the evening.
-
Food Quality: Ensures Chop standards are maintained throughout service.
-
Food Safety: Ensures HACCP and food safety procedures are consistently followed.
-
Cleanliness: Ensures the kitchen is properly cleaned and ready for the next day.
-
Accountability: Holds the team responsible for completing assigned duties.
-
Communication: Communicates clearly with the team and management.
-
Efficiency: Keeps the team productive while maintaining service and closing standards.
-
Cost Awareness: Controls waste and protects product.
-
Team Development: Coaches and supports team members to improve their skills.
-
Ownership: Takes responsibility for the overall condition of the BOH at the end of the shift.
Required Qualifications
-
Previous restaurant or commercial kitchen experience.
-
Previous leadership or supervisory experience preferred.
-
Strong knowledge of food preparation and kitchen operations.
-
Strong understanding of food safety and sanitation procedures.
-
Ability to lead a team in a fast-paced, high-volume environment.
-
Strong communication and organizational skills.
-
Ability to make decisions and prioritize tasks during service.
-
Food Handler certification is an asset.
Physical Requirements
-
Ability to stand and walk for extended periods.
-
Frequent bending, reaching, lifting, and carrying.
-
Ability to safely work around hot surfaces, cooking equipment, sharp tools, and wet floors.
-
Ability to safely lift and move food products, equipment, and supplies.
Reporting Structure
Reports to: Chef / Sous Chef
Directly Leads: BOH team members assigned to the evening and closing shift.
The Closing Supervisor may be assigned additional responsibilities based on business needs and operational requirements.
