AM Kitchen Supervisor

Position Overview:

Beach Plum Farm is seeking a dedicated and experienced AM Lead Line Cook to support our dynamic culinary team. This role plays a key part in maintaining the farm’s high standards of food quality, hospitality, and seasonal creativity. The AM Lead Line Cook helps drive the daily execution of breakfast, lunch, and dinner service while contributing to menu development, team leadership, and operational excellence.

As part of our unique farm-to-table operation, the AM Lead Line Cook works directly with the farm team to plan weekly harvests and select ingredients at peak ripeness. This collaboration is sometimes hands-on—whether it’s gathering herbs from the garden or walking the rows to assess produce firsthand—ensuring a deep connection between the kitchen and the fields.

The AM Lead Line Cook reports directly to the Chef de Cuisine and collaborates closely with both front- and back-of-house teams to deliver memorable farm-driven experiences.

Key Responsibilities:

• Oversee daily kitchen operations alongside the Management team, ensuring quality, consistency, and timeliness across all services and events.
• Lead and mentor kitchen staff through training, feedback, and ongoing development.
• Execute and uphold all Beach Plum Farm events, dinners, and functions to the highest standard.
• Develop and maintain accurate, seasonal recipe databases.
• Conduct monthly inventories and manage proper food storage, rotation, and labeling.
• Assist in creating thoughtful, ingredient-driven menus for breakfast, lunch, dinner, and special occasions.
• Accurately cost all menus and special event offerings in collaboration with the Management team.
• Participate in departmental meetings, pre-shift huddles, and planning sessions.
• Maintain composure and professionalism under pressure, demonstrating leadership in high-volume or high-pressure settings.
• Promote a culture of cooperation, respect, and excellence across all departments.
• Perform other duties as assigned by the General Manager.

Minimum Qualifications:

• Minimum 5 years of professional kitchen experience, with at least 3 years in a supervisory role.
• Previous experience with seasonal, farm-to-table cuisine strongly preferred.
• Strong organizational skills and attention to detail.
• A collaborative mindset and commitment to excellence in both food and hospitality.