Kitchen Supervisor

KITCHEN SUPERVISOR

JOB SUMMARY

• Responsible for all food and beverage related costs, procedures, quality, and back of house labor percentage, team members and budgets.

PRIMARY JOB RESPONSIBILITIES

• Financial Performance of Food and beverage department


• Meets or exceeds budgetary expectation


• Food Cost


• Labor Cost


• Inventory is controlled, monitored and maintained weekly


• Develop menu engineering program to project and monitor trend and predict cost


• Supervision of the Department


• Assist and support kitchen team members in any of their job functions, as needed


• Ensure positive and creative team environment within department


• Facilitate open communication with the team


• Assure complete and satisfactory on-going staff training


• Ensure appropriate staffing levels


• Maintains open door policy/one on one with staff


• Decisions are information based and follow up on efficiently


• Information is gathered, shared, and used appropriately


• Ensure adherence to safety guidelines


• Ensure proper execution of all corporate mandates, SOP's and Specs


• Development, with General Manager food and Beverage, cost effective specials and menu changes to achieve maximum sales


• Collaborate with GM create incentives and promotions to increase sales in designated areas


• Ensure food and bar menu is considered excellent value for money and increases guest frequency


• Assist and support kitchen staff in any of their job functions, as needed


• Participate in outside appearances and fund raising events to increase awareness


• Maintain Operation Supplies


• All staff has supplies needed to facilitate job


• All staff is trained (and signed off) on equipment upon hiring


• All equipment is maintained in operable condition


• All events are organized and planned


• All housekeeping standards are maintained in compliance with inspection guidelines


• All menu item counts are current and maintained weekly


• Food


• All food and bar standards are met per specs and not deviated from without approval from General Manager


• Food and bar portions are monitored and revisions are recommended to General Manager


• Recipe adherence is 100%

JOB QUALIFICATIONS

• Minimum 2 years kitchen supervisor experience


• Skilled in cooking, cost controls, management, crew training, inventory and development


• Working knowledge of Kitchen and bar and dishwashing procedures


• Knowledge of Food and Beverage costs, labor costs, and product cost


• Ability to run all kitchen operations

SKILLS AND KNOWLEDGE

• Inventory Management system knowledge (Xtra Chef with Toast is preferred)


• Knowledge of operations and procedures of a multi-faceted entertainment facility


• Physical Demands/Working Environment:


• Able to lift at least 40 lbs.


• Able to stand for long periods of time


• Bilingual preferred


• Able to work in a fast paced environment