Kitchen Supervisor in Oxford

Northgate Resorts owns and manages the most awarded Camp‑Resort portfolio in the nation. Our passion is creating family camping memories for our guests – memories that will last a lifetime! We don’t do this as individuals but as a passionate team that cares about making a difference in our guests’ lives. We endeavor to be a highly effective, lean, and fast‑moving organization.

The Kitchen Supervisor (age 18+) is responsible for overseeing all back‑of‑house operations, including recruiting, purchasing, receiving, preparation, onsite management, training, menu development across three shifts a day, with oversight of banquets and off‑site catering. This position reports to the restaurant Kitchen Manager.

• Ensure promptness, freshness, and quality of all meals/food preparation
• Monitor team member performance and conduct regular evaluations with kitchen manager to help improve customer satisfaction
• Coordinate responsibilities and tasks of cooks
• Assist kitchen manager with new recipes, planning menus, and selecting plate presentation
• Provide leadership and direction to all team members
• Assist with training kitchen staff
• Participate in the recruitment process and selection of talent for the department
• Assist with enforcement of quality and safety controls
• Administrative tasks include but not limited to the inventory of food, equipment, supplies, and completing purchase orders
• Monitor and uphold performance standards for the culinary team
• Obtain feedback on food and service quality
• Assist in resolving guest concerns and complaints
• Ensure venue is adequately stocked with all product and supplies needed for service
• Collaborate with manager concerning operational deficiencies and areas in need of attention
• Ensure compliance with all departmental and organizational policies and procedures
• Participate in other projects and activities as assigned

• 2+ years of Culinary education and 5+ years equivalent experience
• Advanced knowledge of food professional principles and practices
• State‑required Manager Food Safety certification, required
• Knowledge of BOH systems, ordering, and inventory

• Basic computer skills
• Strong organizational, motivational, and leadership skills
• Excellent communication, customer service, and problem‑solving skills
• Strong attention to detail, speed, and accuracy
• Ability to multi‑task and work in a fast‑paced environment
• Strong work ethic and a positive attitude
• Required to work nights, weekends, and holidays
• Work with minimal supervision
• Maintain a positive work environment by acting and communicating in a manner so that you get along with customers, clients, vendors, coworkers, and management

• Able to lift up to 50 lbs
• Must be able to remain in a stationary position, occasionally in warm temperatures
• Continuously climb, balance, stoop, kneel, bend, crouch, and crawl
• Able to manipulate fingers, hands, and arms to reach, carry, serve, etc.

Northgate provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Northgate is also a proud participant of the E-Verify Program. Employment with Northgate Resorts is contingent upon a successful completion of any background or reference checks requested by the company.