Culinary Test Kitchen Supervisor

Serve as the primary point of contact for the day-to-day operation and upkeep of the 2nd-floor Test Kitchen and the 12th-floor Beverage Kitchen at 3 Glenlake. This individual-contributor role coordinates general maintenance, equipment monitoring, culinary project support, inventory management, shipping and receiving, scheduling, kitchen logistics, and event support in both kitchens. The Analyst also manages invoice processing and the assigned G&A budget, oversees the day-to-day work of two contract employees, and supports compliance with safety, sanitation, and cleanliness standards.

• →Coordinate the repair and maintenance process for all kitchen equipment and verify that equipment remains in good working order and meets Inspire Brands standards.
• →Schedule and track monthly, quarterly, and annual preventive maintenance services for all test kitchen equipment.
• →Coordinate shipping, receiving, and inventory control for deliveries supporting all Inspire Brands culinary teams.
• →Maintain the test kitchen schedule and coordinate the allocation of time and space for product development, photo shoots, and video shoots.
• →Serve as the primary point of contact for culinary and event requests, resolving routine issues and escalating matters when needed.
• →Administer workflow and work-order processes and develop, implement, and monitor tools such as checklists and work-order databases to improve test kitchen service.
• →Maintain the inventory, cleanliness, and organization of dry goods, smallwares, refrigerators, and freezers.
• →Coordinate and communicate dry-storage, refrigerator, and freezer cleanouts with culinary team members and execute quarterly cleanouts of test kitchen pantries, walk-in coolers, and freezers.
• →Procure cooking equipment and supplies required for kitchen operations in accordance with approved processes.
• →Process invoices and prepare expense reports for the 2nd-floor Test Kitchen, the 12th-floor Beverage Kitchen, related events, and second-floor amenity purchases.
• →Manage the assigned G&A budget, including tracking commitments and actual spending, reconciling expenses, identifying variances, and providing routine budget updates to the appropriate leader.
• →Maintain the event calendar and coordinate event requests, spaces, vendors, porters, equipment, and other logistical needs for the 2nd-floor Test Kitchen and the 12th-floor Beverage Kitchen at 3 Glenlake.
• →Coordinate setup, on-site support, and breakdown for showings, events, demonstrations, dinners, and other activities in the 2nd-floor Test Kitchen and the 12th-floor Beverage Kitchen at 3 Glenlake.
• →Support after-hours events in these kitchens on an as-needed basis.
• →Provide day-to-day work direction and operational oversight for two contract employees, including coordinating schedules and priorities, monitoring service delivery, and addressing or escalating performance and staffing issues through the appropriate contract partner.
• →Communicate and administer established test kitchen rules and procedures with culinary teams, addressing routine compliance issues and escalating exceptions as needed.
• →Support compliance with EcoSure audits and microbiological testing requirements so the test kitchen meets or exceeds Inspire Brands operational standards.
• →Coordinate and verify completion of daily, weekly, and monthly test kitchen cleaning to maintain Inspire Brands standards.
• →Coordinate porter requests for test kitchen operations and large events.
• →Coordinate vendor and supplier equipment setup, breakdown, removal, and exit plans.
• →Serve as the day-to-day vendor liaison for equipment, amenity, and test kitchen service repairs and maintenance; maintain vendor records, track service schedules, and proactively coordinate completion.

• Min/Preferred High School Degree or Technical Certifications

• 4 years food service or hospitality environment

• Strong operational coordination, organization, communication, and problem-solving skills.
• Ability to build effective working relationships with stakeholders at all levels, from IET members to hourly team members.
• Attentive, self-motivated, dependable, and able to manage multiple priorities.
• Technically inclined and comfortable using tools and troubleshooting equipment.
• Strong understanding of restaurant operations and back-of-house workflows.
• Strong event coordination and logistical support skills across multiple spaces and stakeholder groups.
• Ability to process invoices and manage an assigned G&A budget accurately.
• Ability to provide clear day-to-day work direction and operational oversight to contract employees without formal direct-report authority.
• Strong written and verbal communication skills.
• Ability to work independently, take initiative, and escalate issues appropriately.
• Ability to maintain accurate schedules, inventories, work orders, service records, and budget documentation.
• Must be able to lift 50 pounds and stand for extended periods of time.
• Valid driver’s license.
• ServSafe certification

• Must have reliable vehicle for local business usage