Kitchen Supervisor Toyota Arena

About the role

The Toyota-Arena Kitchen Supervisor reports to the Executive Chef and works part-time on a non-exempt basis. The position is covered by a collective bargaining agreement with Unite Here Local 11, requiring union membership.

Responsibilities

• Supervises all kitchen employees in culinary activities while developing knowledge of staff.
• Assists the Executive Chef in all areas of menus and food related operations.
• Oversees and coordinates all kitchen activity.
• Maintains consistent high quality of all kitchen production.
• Organizes department to maximize efficiency.
• Accepts complete responsibility for the kitchen in the absence of the Executive Chef.
• Maintains food and labor costs.
• Develops menus for concession and special functions.
• Maintains all kitchen equipment and conducts proper training of equipment.
• Schedules kitchen staff and administers payroll.
• Maintains sanitation requirements, rules and regulations, and monitors staff punctuality and attendance.
• Develops and oversees regular cleaning routines.
• Liaises between banquet, catering, and concession departments.
• Coordinates staff for banquet and concession functions.
• Monitors plating and carving for banquets.
• Prepares or coordinates specialty items such as ice carving, butter sculptures, and chocolate work.
• Assists with quarterly FFE inventory and monthly food inventory.
• Assists with ordering of goods and produce.
• Completes applicable paperwork.
• Checks storage of food to minimize loss due to spoilage.
• Assists in all areas needing assistance.
• Performs other duties as assigned by the Executive Chef.

Qualifications

• High school diploma or GED and five years related experience and/or training; or equivalent combination of education and experience.
• Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
• Ability to write reports, business correspondence, and procedure manuals.
• Ability to effectively present information and respond to questions from groups or managers, clients, customers, and the general public.
• Ability to calculate food quantities needed, basic math, and grasp of all common units of measure.
• Knowledge of menus.
• Ability to read and comprehend all standard and custom menus.
• Ability to check BEO's for missing information relating to food requirements.
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
• Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
• Ability to stand and walk for long periods, lift up to 40 pounds, and work at a computer.
• Ability to work flexible hours, including nights, weekends, and holidays, in addition to normal business hours.
• Ability to pass a background check.