Question
2-5

Kitchen Supervisor

4/2/2025

Support the Executive Chef and Sous Chef in daily kitchen operations while supervising and guiding line and prep cooks during service. Lead by example to maintain high standards for cleanliness, prep, and execution.

Working Hours

40 hours/week

Company Size

1,001-5,000 employees

Language

English

Visa Sponsorship

No

About The Company
Tavistock Restaurant Collection is a privately held company operating iconic and unique dining concepts across the United States. Since its founding, TRC has been recognized for its creativity and dedication to excellence in food, drink, service, and atmosphere with each and every dining experience. TRC strives to consistently create innovative hospitality experiences that enrich the lives of its guests, its teams, and the communities they serve. TRC's reputation is built on modern ambiance, superior service, culinary artistry, and drinks of the highest caliber. Our portfolio includes: - Abe & Louie's (Boca Raton & Boston) - Atlantic Fish Company (Boston) - Atlas (Atlanta) - Boxi Park (Lake Nona, Orlando) - Cañonita (Las Vegas) - Canvas Restaurant & Market (Lake Nona, Orlando) - Chroma Modern Bar + Kitchen (Lake Nona, Orlando) - Coach Grill (Wayland, MA) - Joe's on Newbury (Boston) - Joe's Waterfront (Boston) -Nami (Lake Nona, Orlando) - Park Pizza & Brewing Co. (Lake Nona, Orlando) - The Garden Room (Atlanta) - Timpano Hyde Park (Tampa) - Timpano Las Olas (Fort Lauderdale) People Focused | Operations Driven Sales Obsessed
About the Role

Description

Why Boxi Park:

Boxi Park is not your average kitchen. We’re a vibrant, outdoor venue powered by local flavor and fueled by passionate people. If you’re looking to grow your leadership skills in a unique culinary environment, this is the opportunity for you.


Kitchen Supervisor – Boxi Park | Lake Nona, FL
Competitive hourly pay based on experience

Boxi Park is looking for an experienced and motivated Kitchen Supervisor to join our culinary leadership team. This is a key hourly position designed for someone ready to take the next step in their culinary career, working in a high-energy, high-volume environment that celebrates fresh food, teamwork, and creativity.


What You’ll Do:

  • Support the Executive Chef and Sous Chef in daily kitchen operations
  • Supervise and guide line and prep cooks during service
  • Open and close the kitchen independently once fully trained
  • Assist with kitchen organization, food quality control, and inventory
  • Lead by example, maintaining high standards for cleanliness, prep, and execution
  • Be a positive force in the kitchen—coaching, mentoring, and building team morale

Requirements

What We’re Looking For:

  • Minimum of 3 years of experience in a high-volume kitchen  
  • At least 1 year in a supervisory or team lead role 
  • Strong understanding of kitchen operations, food safety, and team management  
  • A hands-on leader who thrives in a fast-paced, guest-focused environment  
  • Someone dependable, organized, and ready to jump in wherever needed
Key Skills
Kitchen OperationsFood SafetyTeam ManagementLeadershipOrganizationMentoringTeamworkCreativity
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