Kitchen-Closing Supervisor

Summary:     The kitchen supervisor is an assistant to the Sous Chefs and Executive Chef. He/She will be responsible for overseeing kitchen staff and all BOH processes as well as ensures health codes are maintained and up to standard by coaching, delegating and guiding the kitchen staff

Job Duties

• Assists sous chefs and executive chef with overseeing preparation of food in all areas during assigned shift
• Assist Sous Chefs and Executive Chef by overseeing clean and sanitized workstations and equipment
• Leads by example
• Assists with managing kitchen inventory
• Thinks clearly, remaining calm and resolving problems using good judgment
• Ensures compliance with health, safety, sanitation and awareness standards
• Assists with training new staff. 
• Holds team accountable for their performance and provides coaching as needed
• Ensures high standards of sanitation and cleanliness are always maintained throughout the kitchen areas
• Delegates tasks to team and provides follow-up
• Maintains strong lines of communication with entire leadership team and staff
• Follow documented recipes and maintain the high quality of food production, presentation, and taste that has been established in our company
• Monitor and coach staff on maintaining consistency in food quality
• Applying constant educational and corrective measures when managing culinary staff
• Constantly utilize controls to minimize food and supply waste 
• Sets up stations with necessary supplies
• Reports all unsafe working conditions, operational needs and equipment in need of repair

Skills/Qualifications

• Well-developed leadership qualities
• Ability to work well under pressure
• Ability to work a flexible schedule
• Ability to motivate employees to be proficient at their jobs
• Ability to work independently with minimal supervision