Kitchen Supervisor

Essential Duties And Responsibilities

• Report directly to Executive Chef and Sous Chef to assist in managing all kitchen operations
• Supervise, coordinate, and train the activities of cooks during shift
• Ensure all food is prepared, cooked, and presented according to company recipes and quality standards
• Monitor food quality, portion control, and consistency
• Assist Executive Chef and Sous Chef to enforce food safety, sanitation, and hygiene standards in compliance with the local health regulations.
• Assist Executive Chef and Sous Chef with menu preparation, recipe implementation, and special event catering.
• Absorb and resolve operational issues promptly and communicate concerns to the Executive Chef and Sous Chef.
• Support Executive Chef and Sous Chef in achieving departmental goals, cost control, and customer satisfaction.
• Prioritize and delegate tasks in kitchen layout and prep.
• Techniques to ensure speed and quality of menu

Qualifications

• Education and/or Experience: High school diploma or equivalent; culinary certification preferred. Minimum 2 to 3 years of hands-on commercial kitchen and leadership experience. Deep familiarity with food safety regulations, cooking techniques, and kitchen flow.
• Skills And Abilities: Effective interpersonal, oral, and written communication skills. Willingness to be flexible with roles to include interaction with food & beverage customers and other guests at other facilities. Must be punctual, dependable and flexible to work evenings, weekends, and holidays. Ability to work under pressure and take initiative in a fast-paced environment. Positive attitude and a willingness to learn. Supervision and direction of cooks and stewards. Must have a neat appearance and be well groomed. Ability to multitask in a high-volume kitchen.
• Physical Demands: Ability to stand and remain stationary for entire length of shift. Constant walking, bending, reaching and repetitive motions. Ability to perform normal lifting of stock, up to 50 pounds. This position may require work inside or outside of the building, as needed by events.