Culinary Supervisor

Hiring contact

Kitchen Manager

Department

FOH

Exempt/Non-Exempt

Non-Exempt

Job Overview

Responsible for maintaining a high degree of guest and staff member satisfaction while assisting with day-to-day operation of kitchen by performing the following duties:

Position Description

  • Supervises the flow of activity in the kitchen to and from the dining area.
  • Ensures the highest quality product reaches our guest and meets specifications.
  • Conducts daily shift meetings.
  • Assists in training new staff members within their department.
  • Assists management with motivating, developing, coaching, and counseling culinary staff to maintain food quality standards.
  • Notifies management of low inventory and recommends new inventory.
  • Responsible for ensuring expo is managed efficiently.
  • Assists with labor controls and assigning duties to staff members.
  • Responsible for reporting any Staff Member issues to management.
  • Ensures a high standard of service efficiency, sanitation, and safety.
  • Assists management with opening and closing responsibilities and assigning duties to Staff Members.
  • Assists with coordination of catering/banquet functions with the appropriate Department Head.
  • Ensures proper plate presentation and adherence to product specifications and recipe guidelines.
  • Assists with ensuring quality of products and waste prevention.
  • Ensures that all productivity and quality standards are maintained.
  • Maintains high-level of knowledge regarding the company’s products and happenings and communicates properly to guests; establishes rapport with all guests through name recognition.
  • Performs other duties and tasks as assigned or determined by management and moves with a sense of urgency.
  • Understands and utilizes all safety and sanitation practices as defined in the safety program and reports any accidents to management.
  • Adheres to all company policies and procedures as established in the Staff Member Handbook.

Skills and Experience

  • One to two years kitchen experience in a high volume Food and Beverage environment.
  • Supervisory or management experience preferred.
  • Good written and verbal communication skills.
  • Ability to interact professionally with other departments and outside contacts.
  • Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision.
  • Good judgment and decision making abilities.
  • Basic computer skills, Word, Excel, and Outlook preferred.