Remote First-Line Supervisor of Food Preparation Workers – Remote Position for U.S. Based Candidates

A dynamic opportunity awaits experienced culinary leaders who thrive in fast‑paced kitchen environments. Join a nationally recognized food service organization that values innovation, teamwork, and operational excellence. This role blends hands‑on supervision with strategic oversight, offering a competitive compensation package and flexible remote work arrangements.

About the Role

We are seeking a seasoned First‑Line Supervisor of Food Preparation Workers to lead daily kitchen operations for a multi‑site catering company headquartered in Chicago. The successful candidate will oversee staff scheduling, quality control, inventory management, and compliance with health‑safety standards across all remote locations. While the position is fully remote, you will act as the on‑site liaison, ensuring seamless execution of menus, cost controls, and staff development. Collaboration with executive chefs, nutritionists, and logistics teams is essential to maintain consistent food quality and service standards nationwide.

Key Responsibilities

• Supervise, train, and evaluate a team of 30+ food preparation staff across multiple remote sites.
• Develop and enforce standard operating procedures for food safety, sanitation, and equipment maintenance.
• Monitor labor costs, food waste, and inventory levels to meet budgetary targets.
• Coordinate daily production schedules to align with client demand and seasonal menu changes.
• Conduct performance reviews, provide constructive feedback, and facilitate professional development.
• Collaborate with procurement and logistics teams to ensure timely delivery of raw materials.
• Prepare weekly operational reports for senior management, highlighting key performance metrics.

Requirements

• At least 5 years of progressive experience in food service management, with a minimum of 2 years in a supervisory capacity.
• Proven track record of leading large‑scale kitchen teams in high‑volume environments.
• Strong knowledge of HACCP, FDA, and local health‑department regulations.
• Excellent communication skills and the ability to influence remote teams effectively.
• Proficiency with kitchen management software and inventory control systems.
• Bachelor’s degree in Hospitality Management, Culinary Arts, or a related field is preferred.
• Eligibility to work in the United States and willingness to travel occasionally for site audits.

Compensation & Benefits

Salary Range: $55,000 – $75,000 USD per year, commensurate with experience and performance.

• Comprehensive health, dental, and vision insurance plans.
• 401(k) with employer match and retirement savings options.
• Paid time off, holidays, and paid parental leave.
• Professional development stipend for certifications and continuing education.
• Flexible remote work schedule with occasional on‑site meetings.
• Employee assistance program and wellness resources.
• Performance‑based bonuses and recognition programs.

Work Environment

Our remote‑first culture empowers supervisors to manage teams from anywhere while maintaining strong connections through virtual collaboration tools. You will enjoy a supportive leadership structure, access to cutting‑edge culinary resources, and a commitment to fostering an inclusive workplace. The role offers the freedom to innovate in food preparation processes while being part of a larger mission to deliver exceptional dining experiences across the country.

How to Contribute

If you are a results‑driven leader with a passion for culinary excellence and a talent for motivating diverse teams, we invite you to bring your expertise to our organization. Your strategic insight will help shape the future of food service operations, driving efficiency, quality, and employee satisfaction on a national scale.