What are the responsibilities and job description for the Culinary - Kitchen Supervisor position at HospitalityCareersSite?
Summary: Responsible for all food planning, preparation, production, and control for all food outlets and banquet facilities to meet standards of quality.
Essential Duties and Responsibilities: include the following. Other duties may be assigned.
Help train, supervise, schedule, and participate in activities of cooks, and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls, and forecast needs.
Listen actively and communicate clearly while interacting with customers to promote food products and directing of staff activities. Analyze feedback from team members, make judgments and take action to implement suggestions for improvement. Maintain working rapport with staff for efficient operation and service to the customer.
Organize and conduct shift meetings with culinary staff.
Monitor team performance in conjunction with the Executive Chef for product quality and production flow, foster continuous improvement when necessary.
Assist with creating and implementing new menus and individual menu items based on current food trends and regional tastes.
Audit food storeroom items, ensure proper rotation and direct items to maintain consistent quality products that ensure adherence to all health code requirements.
Enforce safety procedures and cleanliness standards throughout the kitchen including walk-in and reach-in boxes.
Manage monthly inventory as directed by Executive Chef.
Assist with budgeting process for all areas of kitchen.
Supervisory Responsibilities:
Supervise employees in the kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include training employees; planning, assigning, and directing work; appraising performance; addressing complaints and resolving problems.
Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
Education and/or Experience:
2 to 3 years related experience and/or training; or equivalent combination of education and experience within the culinary industry.
Computer Skills:
To perform this job successfully, an individual should have knowledge of Inventory software; Squirrel Order processing systems; Excel Spreadsheet software and Word Processing software.
Certificates, Licenses, Registrations:
Food Safety Certificate such as Servsafe Manager certification required.
Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
Salary : $23
