Kitchen Supervisor

Responsibilities

• Support kitchen management team in executing kitchen functions
• Train team members in food preparation, cooking methods, plate presentation, cost controls, sanitation practices
• Foster a positive team environment
• Maintain a professional, safe work environment in compliance with health department and food code
• Manage kitchen staff and coordinate food orders
• Supervise food prep, monitor food plating and temperature, ensure appropriate and consistent portion sizes, assign kitchen staff duties
• Ensure food products are stored in compliance with safety practices and code
• Monitor kitchen equipment and utensils, recommend repairs or replacements as needed
• Manage staff performance by setting expectations and providing consistent feedback
• Maintain sanitation and safety standards in the kitchen area
• Perform other related duties as assigned

  Qualifications

  • Preferred: 5 years Restaurant or Institutional experience OR 2-3 years of same experience plus Culinary Certification (10 months minimum)
  • Excellent time management and organizational skills
  • Proven leadership and problem-solving abilities
  • Able to stay calm and professional in stressful situations

    Physical Requirements/Working Conditions

    • Light to moderate physical effort 90% of the time
    • Must be able to stand and walk 90% of the workday; ability to stand, stoop, bend and stretch frequently
    • Must be able to lift up to 50 pounds frequently
    • Must be able to see, hear, and speak