KITCHEN SUPERVISOR

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KITCHEN SUPERVISOR

Obvious as it may seem, a successful Kitchen Supervisor needs an exceptional level of cooking prowess. You are agile and ready to jump in on any part of the line to cover for a missing cook or speed up the process during a busy restaurant service.

You are able to execute a wide range of dishes, from simple salads to complex entrees, and demonstrating a variety of culinary techniques in quick succession.

You have a keen eye for detail with strong organizational skills and the ability to think on your feet.

Does this sound like you, our KITCHEN SUPERVISOR?

Here’s what the job would look like:

While reporting to the Executive Chef, as the Kitchen Supervisor, you will ensure proper service from the front line through quality control, training of line cooks and ensures proper sanitation levels. Coordinate, plan and supervise the production, plating and presentation of the food in a cost effective, safe manner to meet/exceed customer expectations and attract future business.

Here are your responsibilities:

• Supervise the daily production of food; control food and labor costs, ensure preparation, plating and presentation standards are maintained, the appropriate quantity of food is prepared and safety standards and regulations are followed to provide top quality food.
• Supervise kitchen associates and servers: train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend and conduct performance and salary reviews, recommend discipline, as appropriate.
• Supervise the cooks and cold prep person's food production on the front line; check all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner.
• Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods.
• Monitor and control the maintenance/sanitation of the kitchen, restaurant and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
• Assist in the creation and planning of menus and implement changes to continue to attract business.
• Monitors to ensure proper receiving, storage (including temperature-setting) and rotation of food products so as to comply with Health Department regulations, including coverage, labeling, dating, and placing items in proper containers to ensure product freshness.
• Checks to see that all equipment in the kitchen is clean and in proper working condition and write work tickets for any equipment in need of repair.
• Execute and promote the Safety Program to minimize liabilities and related expenses.

You may be assigned the following:

• Perform special projects and other responsibilities as assigned.
• Participate in hotel committees, MOD program and task force assignments.

These are what the job requires:

• Abide by payroll policies, procedures (punch in/punch out), Meals and Rest Periods policy and OLS Rules of Conduct.
• Demonstrate a working knowledge of all hotel safety and security procedures as required maintaining a secure and safe environment for employees as well as guests.
• Report any unusual occurrences and/or request to the E
• Read and abide by all the regulations and rules of conduct stated in the OLS Associate Manual.

Education: More than two years of post-high school education; culinary, sales and service background required. College degree in related field preferred.

Experience: Experience required by position is five to ten years of employment in a related position with this company or other organization(s).

Skills and Abilities:

• Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.
• Requires oral and written communication skills; ability to communicate information and hotel services to management and guests
• Ability to operate a computer, calculator, phone, printer, radio
• Ability to compile facts and figures
• Must maintain a warm and friendly demeanor; maintains composure and objectivity when needed

No. of associates supervised: 15-25

Travel required: Limited local travel may be required

Hours Required: 40-50 Hours/Week; Scheduled days and times may vary based on need