Kitchen Supervisor

BASIC FUNCTION

Oversee the production of all foods on the property. Supervise the kitchen activities in the absence of the Kitchen Manager.

ORGANIZATIONAL RELATIONSHIPS

Reports to: Executive Chef
Supervises: Cooks
Dishwashers

Specific Duties And Responsibilities

• Supervises food production and buffet set-up.
• Tests prepared foods by tasting and smelling items.
• Controls food waste by utilization of leftovers.
• Supervises sanitation procedures by kitchen staff.
• Aids Executive Chef with menu planning.
• Aids with scheduling of employees.
• Maintains all kitchen equipment to avoid breakdowns.
• Aids Executive Chef with weekly staff meetings.
• Participates in weekly sales and management meetings.
• Aids with interviewing, hiring, and training of new staff members.

Education, Training And Experience

• 2 years culinary arts/hospitality certificate.
• 2-4 years previous experience.
• 1-2 years management/supervisory experience.
• Sanitation certificate required.

STANDARDS OF PERFORMANCE

• Good oral communications skills.
• Good written communication skills.
• Decision making ability to properly supervise department.
• Knowledge of kitchen equipment operation.

Mental And Physical Requirements

• Ability to lift/move up to 20 lbs.
• Ability to stand and walk for long periods of time.
• Ability to use kitchen equipment in a repetitive motion.

WORKING ENVIRONMENT AND CONDITIONS

• Inside kitchen environment.
• Loud noise levels present due to equipment.
• Work around kitchen equipment such as ovens and cutlery utensils.
• Working conditions are exposed to cigarette smoke.

EQUIPMENT AND TOOLS

• General office equipment
• Other
• Knives
• Ovens
• Meat slicer
• Grill
• Fryers
• Steamers