Kitchen Supervisor

About the role

We are looking for an enthusiastic and skilled Kitchen Supervisor to enhance our fun, fast-paced theatre environment by providing an excellent dining experience for our guests. A successful candidate will oversee and ensure proper standards of cleanliness and order, prepare food items for banquet and restaurant use, and train, supervise, and actively support hot/cold food production to maintain high operational standards of quality and care.

Responsibilities

• Oversee and supervise daily line operation.
• Prepare all food items for banquet and restaurant use according to standard recipes.
• Visually inspect and sample all food for proper taste, color combination, and overall presentation to maintain appeal.
• Schedule appropriate number of staff according to daily needs for banquet functions, theatre show times, and weekly forecasts.
• Supervise all assigned staff including training, counseling, and discipline.
• Ensure proper ordering, receiving, and storage of all food items in refrigerators, freezers, and dry food storage to maintain product freshness.
• Perform daily duties and special projects, including ordering food for the following days.
• Properly rotate food products to keep spoilage and waste to a minimum.
• Ensure all equipment in the work area is properly cleaned and sanitized.
• Perform other duties as required, such as special orders/modifications and food orders by ticket.
• Maintain banquet event orders and food delivery requests per daily guidelines.
• Ensure attendance in conformance with policy standards.

Requirements

• Minimum of two years’ experience in a supervisory and/or management position in a similar size operation.
• 2-3 years as a lead cook required prior to management.
• Thorough working knowledge of specific food preparation.
• Above average working knowledge of accepted safety and sanitation standards.
• Extensive experience with slicers, mixers, grinders, food processors, etc.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts, and portion sizes.