Kitchen Supervisor

Responsibilities

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Always maintain positive guest relations.
• Resolve guest complaints, ensuring guest satisfaction.
• Maintain organization, cleanliness and sanitation of work areas and equipment.
• Meet with chefs to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Open Shift - Turn on specified equipment (i.e., ovens, deep fryers), fill steam table and unlock secured areas (i.e., reach-ins, walk-ins), secure keys.
• Complete opening duties: Check production schedule and pars. Establish priority items for the day. Inform chefs of any supplies that need to be requisitioned for the day's tasks. Transport supplies from the Storeroom and stock in designated areas. Start prep work on items needed for the menu of the day.
• Continue prep work after the meal period for the next meal service.
• Check POS printer at the workstations; ensure that it is in working order and ready for service.
• Prepare all menu items following recipes and yield guide.
• Inform front of house service staff of 86'd items and amount of available menu specials throughout the meal period.
• Communicate any assistance needed during busy periods to the Chef on Duty to ensure optimum service to guests.
• Maintain proper storage procedures as specified by Health Department and Hotel requirements.
• Minimize waste and maintain controls to attain forecasted food cost.
• Transport empty, dirty pots and pans to the pot wash station.
• Direct and assist Stewards in order to make clean-up a more efficient process.
• Breakdown workstation and complete closing duties: Return all food items to the proper storage areas. Wrap, cover, label and date all stored items. Organize all storage areas. Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves. Return all unused and clean utensils/equipment to the specified locations. Turn off all equipment not needed for the next shift. Restock items that were depleted during the shift.
• Review status of work and follow-up actions required with the chefs before leaving.

Qualifications

• Three years experience required as a Line Cook at a quality Hotel or Restaurant.
• Food handlers’ certificate required.
• Ability to work all stations on the line.
• A minimum of three years of supervisory experience.
• Fluency in English in verbal and non-verbal.
• Compute basic arithmetic.
• Comprehend and ability to follow recipes.
• Working knowledge to Expand/Condense recipes.
• Ability to: Perform job functions with attention to detail, speed and accuracy.
• Be a clear thinker, remaining calm and resolving problems using good judgment.
• Follow directions thoroughly.
• Understand guest’s service needs.
• Work cohesively with co-workers as part of a team.
• Work with minimal supervision.
• Exert physical effort in transporting 50 pounds.
• Endure various physical movements throughout the work areas.
• Remain in stationary position for 4 to 6 hours throughout work shift.