Job Summary: The Kitchen Supervisor prepares food in accordance with applicable federal, state and corporate standards, guidelines and regulations with established policies and procedures. Ensure quality food service is provided at all times. Supervisory Responsibilities: All cooks and prep personnel will be managed by this role with the direction of the Food and Beverage Manager. Primary Job Responsibilities: Prepares high-quality food items according to standardized recipes and instructions to meet production, delivery and service schedules. Serves meals or prepares for delivery by using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature and is attractive and tasty. Tastes all prepared food items. Cleans kitchen after preparation and serving, maintaining high standards of cleanliness. Stores or discards excess food in accordance with safe food-handling procedures. Keeps refrigerators and storerooms clean and neat. Ensures food and supply items are stored per standards. Operates and maintains kitchen equipment as instructed. Assists in production planning, record keeping and reporting as required. Assists in the ordering and receiving of all food and supplies as required. Reports needed maintenance, faulty equipment or accidents to the supervisor immediately. Attends in-service and safety meetings. Maintains good working relationships with coworkers, customers, administrators and managers. Performs job safely while maintaining a clean, safe work environment. Performs other duties as assigned. Ensures proper presentation, portion control and maintenance of serving temperatures; follows HACCP standards. Personal commitment to your own safety and that of others. Abides by all Company policies and procedures including but not limited to: o The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer. o The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables. o The use of slip-resistant shoes and proper lifting techniques. Required Qualifications & Skills: Minimum two years' experience as a Line Cook, Lead Line Cook, or Kitchen Supervisor Ability to effectively communicate with others in a leadership capacity Attentive and detailed oriented with basic math skills to understand, calculate and follow recipe measurements Capacity to work in a fast-paced environment Serve Safe Certified/ Will provide if not current Education & Experience: Culinary Arts degree a plus. Minimum of 3 years’ supervisory experience leading a team; private club or upscale restaurant background preferred. Physical Requirements Must be able to carry up to 50 lbs, as well as reaching up to 7 feet Standing, walking, bending for the duration of the shift, occasionally pushing and pulling to move equipment, mops, and brooms Manual dexterity is sufficient to chop, mix, blend, whip a variety of foods and liquids
Job Type: Part-time
Pay: $19.00 - $21.00 per hour
Work Location: In person
