Kitchen Supervisor

Salary

$15-$20 hour

Role:

Kitchen supervisor are primarily responsible for the overall food and kitchen (back of house) operation of their unit and serve in the General Manager role in his or her absence. Kitchen supervisor, support the General Manager through implementation of business objectives through a strong sales based focus and constant development of their team. Kitchen supervisor assist in building the business strategy for the unit, manage employee development and otherwise assist the General Manager in meeting or exceeding business objectives for the unit. Kitchen supervisor are an exempt position generally working 5 days, 40 hours per week, overtime when needed.

Essential Job Functions:

On a day to day basis, Kitchen supervisor are responsible for assisting in the strategic development of the unit in the areas of sales, costs, quality and people basics and managing the day to day operations of the restaurant. Specific duties include, but are not limited to:

Primary responsibility of all back of house operations including quality, food production, inventory, food ordering, housekeeping, and menu management.

Assist in development of overall strategy for unit to meet business objectives, develop employees and meet sales goals in all applicable sales avenues

Makes business decisions using numeric reasoning understanding the multiple business outcomes affected by each decision

Manages direction of the unit in GMs absence

Manages highest standard of customer service through effective coaching

Communicate and follow-up on unit objectives with all staff through to completion

Maintain a sales based focus, proactively seeking out sales opportunities to establish and maintain business relationships where possible through phone calls, physical interactions and driving where necessary

Manages highest quality standards to ensure a safe working environment including a zero deviation from HAACP, Board of Health

Develop assistant Kitchen supervisor r to effectively manage sales, costs, quality and people basics

Recruit, develop and retain appropriately skilled staff to work in the restaurant and/or handle To-go and banquet events

Develop all staff in unit to prepare them for future positions

Positively impact the unit through demonstrated creativity in assisting in the development and implementation of strategic initiatives in the unit

Appropriately schedule staff for forecasted sales

Audit internal processes and adjust as needed to complete assigned operational goals

Manage employee relations issues to ensure a harmonious work environment for all staff

Support Division General Manager in effectively communicating issues, concerns, and special needs/projects and day to day business of the unit with the Area Director

Fill in wherever necessary to move the line faster, assist in delivering product and serving food to customers

Physical Requirements:

Kitchen Supervisor will regularly stand, walk, talk, carry, bend, stoop, turn and lift in excess of fifty (50) pounds. Kitchen supervisor Team lift required on anything over fifty (50) pounds and/or an awkward lift.

Ability to drive, view a computer monitor and type/write on a regular basis.

Must have upbeat, outgoing and positive attitude

Excellent verbal communication and interpersonal skills

Ability to work effectively within a team

Ability to be on your feet and alert for extended periods of time

Ability to lift up to 50 lbs. as needed

Continuous use of hands and arms

Continuous bending, reaching and twisting

Maintains strong personal image and uniform standards

Required to have a Texas Food Handlers permit