Kitchen Supervisor

The role:

As a Kitchen Operations Supervisor, you will play a vital role in overseeing the culinary operations within our establishment. This position requires a blend of culinary expertise and leadership skills. You will collaborate with kitchen team members, promote recipe accuracy, and ensure compliance with health and safety regulations.

Additionally, you will oversee trims and yields, as well as oversee the family meal program. The ideal candidate will possess strong culinary skills, effective communication abilities, and the capacity to motivate and guide a team towards culinary excellence.

Responsibilities:

• Trims and Yields Management:
  • Manage trims and yields to minimize waste and maximize profitability.
  • Monitor portion control and food usage to optimize cost efficiency.
  • Implement strategies to reduce food waste and enhance overall kitchen sustainability.
• Family Meal Oversight:
  • Supervise the family meal program, ensuring that staff meals are prepared and served efficiently.
  • Coordinate menu planning and rotation for family meals, taking into account dietary preferences and nutritional balance, as well as cost and sustainability.
  • Maintain high standards of quality and food safety for family meal service.
• Quality Assurance:
  • Conduct regular inspections of food preparation areas, equipment, and storage facilities to ensure cleanliness and compliance with sanitation standards.
  • Review poor-performing meals for opportunities to improve.
  • Sample new and existing ingredients to continuously improve ingredient quality
• Health and Safety Compliance:
  • Enforce adherence to health and safety regulations and food handling procedures.
  • Implement proper sanitation practices and hygiene protocols in the kitchen.
  • Ensure compliance with all relevant health department regulations and requirements.

Qualifications:

• Proficiency with Google apps (Gmail, drive, spreadsheets, etc.)
• 1-3 years of experience in a culinary leadership role, preferably in a high-volume restaurant or hospitality environment.
• Ability to lead a team in a fast-paced environment with a high level of ambiguity and change.
• Culinary degree or certification from a recognized culinary institution is desirable.
• Strong knowledge of culinary techniques, food preparation methods, and kitchen management principles.
• Excellent organizational and multitasking abilities, with the capacity to prioritize tasks effectively.
• Exceptional communication and interpersonal skills, with the ability to motivate and inspire a team.
• Attention to detail and a commitment to upholding high standards of food quality and service.
• Flexibility to work evenings, weekends, and holidays as required.

Benefits

• Competitive hourly rates
• Paid Weekly
• Healthcare
• 401k
• Opportunities for advancement

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