Kitchen Supervisor at FFC and Foods Limited

FFC Eatery is a fast-growing Quick Service Restaurant (QSR) brand with multiple locations, specializing in delivering delicious, quality meals through dine-in, takeaway, and delivery services. We are passionate about great food, exceptional customer experience, and building a team that grows with us.

We are recruiting to fill the position below:

Job Title: Kitchen Supervisor

Location: Ikole, Ekiti
Employment Type: Full-time [12hrs daily, Monday-Sunday]
Department: Kitchen Operations
Reports to: Kitchen Manager
Supervises: Chefs, Kitchen Assistants, Sanitation Staff (assigned to branch)
Collaborates with: Branch Sales Supervisor, Procurement Officer (at branch level)

 Job Summary

• We are seeking an experienced, hands-on, and highly organized Kitchen Supervisor to lead the daily kitchen operations at our [Branch Name] location.
• You will be responsible for ensuring that every meal leaving your kitchen meets FFC's exacting standards forquality, taste, portion control, and presentation—every time, during every shift.
• You are theon-ground leaderof the kitchen—the person who ensures that during the busiest rushes, food continues to flow, quality remains high, and the team stays motivated.
• You will oversee food preparation, manage kitchen staff, control food costs at your branch, maintain safety standards, and ensure your kitchen is always ready to serve.
• You are not just a cook; you are aleader, trainer, quality controller, and systems enforcer.
• Your leadership directly determines customer satisfaction, food cost efficiency, and the reputation of your branch.

Key Responsibilities
Daily Kitchen Operations & Production Management:

• Shift Management: Oversee all kitchen activities during your assigned shifts, ensuring meals are prepared, cooked, and presented according to FFC's standardized recipes and specifications.
• Production Planning: Ensure adequate food preparation for forecasted sales, coordinating with the morning and evening teams to maintain smooth production flow.
• Rush Hour Leadership: Be physically present on the line during all peak periods (9–11am, 1–3pm, 6–9pm) to:
  • Monitor food quality and portion control
  • Ensure timely order fulfillment
  • Support the team during high-volume periods
  • Troubleshoot issues in real-time.

Kitchen Arrangement: Ensure all stations are properly set up before service begins and broken down correctly after service.

• Line Checks: Conduct regular line checks throughout service to monitor:

  • Food temperatures
  • Portion sizes and plating consistency
  • Station cleanliness and organization
  • Stock levels at each station.

Quality Assurance & Consistency:

• Recipe Adherence: Enforce strict adherence to FFC's standardized recipes—no deviations, no shortcuts.
• Taste Testing: Regularly taste food throughout service to ensure flavor consistency and identify any issues early.
• Visual Standards: Ensure every plate leaving the kitchen meets FFC's plating and presentation standards.
• Temperature Control: Monitor and enforce proper food temperatures during cooking, holding, and serving.
• Quality Feedback: Communicate any recurring quality issues to the Kitchen Manager and work on solutions.
• Customer Complaint Investigation: Investigate any food quality complaints from your branch, identify root causes, and implement corrective actions.

Team Leadership & Training:

• Staff Supervision: Supervise, schedule, and motivate kitchen staff (Chefs, Kitchen Assistants, Sanitation Staff) assigned to your branch.
• Daily Briefings: Conduct daily pre-shift briefings to communicate:
  • Daily specials and menu changes
  • Sales targets and promotional focus
  • Quality and safety reminders
  • Station assignments.
• On-Floor Training: Provide real-time coaching and training to kitchen staff during service—correcting techniques, demonstrating proper portioning, and reinforcing standards.
• New Hire Training: Train new kitchen staff on:
  • FFC recipes and cooking techniques
  • Portion control and plating
  • Food safety and hygiene protocols
  • Equipment usage and safety.
• Performance Monitoring: Monitor individual staff performance and provide daily feedback. Document any performance issues and report to Kitchen Manager.
• Team Motivation: Keep the team energized and positive, especially during long or stressful shifts. Recognize good performance immediately.

Food Safety & Hygiene:

• Sanitation Standards: Enforce impeccable cleanliness and sanitation standards for all kitchen equipment, surfaces, and work areas.
• Personal Hygiene: Ensure all kitchen staff adhere to strict personal hygiene protocols:
  • Proper uniform (chef coat, apron, hairnet, gloves)
  • Regular handwashing
  • No eating or phone use in food prep areas
• Food Storage: Ensure proper storage of all food items at correct temperatures, following FIFO (First In, First Out) principles.
• Temperature Logs: Maintain accurate temperature logs for refrigerators, freezers, and cooked foods.
• Cleaning Schedules: Ensure daily, weekly, and monthly cleaning schedules are followed and documented.
• Pest Control: Report any signs of pest activity to the Kitchen Manager immediately.
• Compliance: Ensure your branch kitchen is always ready for health inspections, maintaining 100% compliance.

Food Cost & Waste Management:

• Portion Control: Enforce strict portion control measures—using measuring tools, portion scales, and visual checks.
• Waste Tracking: Monitor and record all food waste accurately on daily waste logs, categorizing waste by type (prep waste, spoilage, returned food).
• Waste Reduction: Implement strategies to minimize waste:
  • Proper prep planning
  • Creative use of trim and leftovers (within quality standards)
  • Staff training on waste prevention.
• Inventory Support: Assist with daily, weekly, and monthly inventory counts, ensuring accuracy.
• Stock Rotation: Ensure FIFO is strictly followed to minimize spoilage.
• Cost Awareness: Maintain awareness of food cost targets and contribute to achieving them.

Equipment & Maintenance:

• Equipment Care: Ensure all kitchen equipment is used properly and treated with care.
• Maintenance Reporting: Identify and report any equipment faults, maintenance needs, or safety hazards promptly to the Kitchen Manager.
• Daily Checks: Perform basic daily equipment checks (temperature, functionality) and report issues.

Coordination & Communication:

Sales Coordination: Work closely with the Branch Sales Supervisor to:

• Communicate sold-out items promptly
• Coordinate during rush periods for smooth order flow
• Share customer feedback on food quality.

• Kitchen Manager Communication: Report daily to the Kitchen Manager on:

  • Production issues
  • Staff performance
  • Equipment needs
  • Quality concerns.

• Shift Handover: Conduct thorough handovers between shifts, communicating:

  • Outstanding prep needs
  • Equipment issues
  • Quality concerns
  • Special instructions for next shift.

Reporting & Documentation:
Daily Reports: Complete and submit daily kitchen reports, including:

• Waste logs
• Temperature logs
• Incident reports (if any)
• Equipment issues
• Staff attendance and performance notes.
• Incident Documentation: Document any kitchen incidents (accidents, safety violations, quality failures) and report to Kitchen Manager.

Requirements & Skills
Experience & Education:

• Education: Minimum of OND in Culinary Arts, Food Technology, Hospitality Management, or related field. Professional culinary certification is an advantage.

Experience:

• Minimum of 1 – 2 years of kitchen experience in a fast-paced QSR, fast-food, or high-volume restaurant environment.
• At least 1 year in a supervisory or team lead role.
• Proven experience managing kitchen staff and ensuring quality during peak periods.
• Experience with food cost control and waste reduction.
• Deep knowledge of Nigerian cuisine (Jollof rice, fried rice, asun, stews, beans, plantain, proteins).

Technical Skills:

• Mastery of high-volume cooking techniques (grilling, frying, boiling, stewing, sauce preparation).
• Strong understanding of portion control, plating, and quality assurance.
• Working knowledge of food safety standards(HACCP principles, NAFDAC requirements).
• Basicnumeracy skills for inventory, waste tracking, and reporting.
• Familiarity withkitchen equipment(industrial ovens, fryers, grills, refrigeration).
• Basic computer skills for reporting (Google Sheets/Excel is a plus).

Soft Skills:

• Leadership: Ability to direct, motivate, and hold a team accountable during high-pressure situations.
• Hands-On: Willing to work the line alongside the team, not just supervise from afar.
• Problem-Solver: Quick thinker who resolves kitchen issues (quality problems, equipment malfunctions, staffing gaps) on the spot.
• Attention to Detail: Notices when portion sizes drift, when cleanliness slips, or when food isn't up to standard.
• Communication: Clear communicator who can give instructions, provide feedback, and coordinate with sales team.
• Resilience & Stamina: Ability to stand for long hours, work in a hot environment, and maintain focus during peak periods.
• Calm Under Pressure: Maintains composure when tickets are piling up and the kitchen is in full rush.
• Integrity: Honest and trustworthy, especially regarding food cost and waste tracking.

What We Offer

• Salary: N70,000 - N100,000 / month
• Free Accommodation (optional)
• Staff Free Meal Benefits
• Performance bonuses.

Application Closing Date
30th March, 2026.