Kitchen Supervisor

Responsibilities

• Oversee and supervises 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.
• Responsible for ordering of food for the following days.
• Maintain banquet event orders and food delivery requests per daily guidelines.
• Attendance in conformance with policy standards.
• Perform other duties as required, e.g., special orders/modifications, food orders by ticket.
• Maintain proper cleaning and sanitization of equipment in work area.

Requirements

• Minimum of two years’ experience in a supervisory and/or management position in a similar size operation.
• Two to three 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.

Qualifications

Not specified

Skills

Not specified

Benefits

Not specified

Pay

Not specified

Schedule

Not specified