Kitchen Supervisor Responsibilities & Duties

• Provide Leadership and model a positive work environment at all times
• Assist the Executive Chef in all facets of Kitchen operations
• Work with the F&B Team to implement new menu items
• Work with other F&B managers and keep them informed of issues as they arise.
• Keep the immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Monitor the quality of all food products and presentations.
• Oversee all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen and bakery, and cold food from the pantry.
• Make kitchen staff aware of daily forecasts concerning reservations, events, and staff issues.
• Ensure that all kitchen employees are in compliance with daily SOPs
• Ensure compliance with requisition procedures.
• Ensure accurate time records for all employees
• Enforce controlled food portion size, visual appeal, taste and temperature of items served.
• Check all stations at the end of every shift for proper food storage and sanitation.
• Oversee daily activities such as preparation of all food items,receiving daily inventories, log-on report and food cost report.
• Oversee and supervise all kitchen staff, including training and assisting in hiring new employees.
• Monitor and ensure the use of safe sanitation practices, following all current federal and local Food Code guidelines.
• Offers suggestions and creative ideas that can improve upon the kitchen’s performance
• Complete and submit Food orders, check food purchases for proper ordering, quality and price structure.
• Check orders as they are delivered and ensure accuracy of items and quantities
• Maintain inventory and equipment by cleaning and performing light maintenance according to company standards.
• Perform other duties and tasks as assigned or determined by management or leadership.

Reports To: Executive Chef

Required Training, Education, & Experience:

• High School Diploma or equivalent
• Culinary Management/Arts Associate's degree recommended
• Servsafe Certified (required/provided)
• 2-5 years of previous kitchen experience.
• Previous supervisory experience preferred.

Minimum Qualifications:

• Must have command of the English language, written and verbal.
• Basic mathematical skills for report/forecast preparation and other calculations.
• Must be able to work flexible days and hours, including weekends and holidays.
• Good hearing and vision with or without corrective lenses.
• The ability to work on your feet for most of the day and able to lift at least 60 pounds.
• Acute sense of taste is required
• Knowledge of various cooking methods, ingredients, and procedures
• Leadership and decision making skills
• Handles pressure and deals with uncertainty
• Time-management skills, able to perform several tasks simultaneously.

Language Skills

Ability to read and comprehend simple instructions, short correspondence and memos, ability to write simple correspondence, ability to effectively present one-on-one and small group situations to customers, clients, and other staff members of the organization and restaurant community.

Mathematical Skills

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, and percentages and ability to apply concepts of basic algebra.

Reasoning Ability

Ability to apply common sense understanding to carry out instructions furnished written, oral, or diagram form, ability to deal with problems involving several concrete variables in standardized situations and ability to address customer personalities in various business situations.

Physical Demands

The physical demands described here are representative of those that must be met by a staff member to successfully perform the essential functions of the job. While performing the duties of this job, the staff member is regularly required to stand, walk, and verbally interact with other employees and guests. The staff member must occasionally lift and/or move up to 50 pounds.

Work Environment

The work environment characteristics described here are representative of those a staff member encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate. The staff member will work in a high traffic/high volume restaurant environment and will be required to spend a majority of their time on their feet.

Schedule Requirements

Availability to work must include evenings, weekends, and some holidays during the restaurant’s hours of operation.