Kitchen Supervisor

Essential Functions:

• Prepares daily check list and starts all required kitchen preparation
• Prepares food of consistent quality following the designed recipes.
• Labels all food containers as per safety standards.
• Prepares inventories for pars, prep, line and storage.
• Conducts month-end inventory counts.
• Ensures kitchen is clean and free of any potential safety hazards according to standards
• Makes required log entries
• Properly handles all kitchen equipment such as grills, oven, fryers, and etc.

• Ensures the highest quality product reaches our guest and meets specifications
• Conducts daily shift meetings
• Assists in training new staff members within their department
• Assists management with motivating, developing, coaching and counseling staff members to ensure the proper level of service is being provided
• Assists with labor controls and assigning duties to Staff Members
• Responsible for reporting any Staff Member issues to management
• Ensures a high standard of service efficiency, sanitation and training
• Assists with opening and closing responsibilities and assigning duties to Staff Members

Supervisory Responsibility:

Supervises work of line cooks

Work Environment:

This role operates in a professional kitchen, with exposure to potential hazards including kitchen equipment, extreme heat, various food items.

Other Duties:

Please note that this description is not designed to cover or contain a comprehensive listing of all activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time, with or without notice.

Requirements:

• High School Diploma, Certification or degree in Food & Beverage Service or similar area.
• Must speak, read, write and understand English.
• Minimum one year of kitchen experience.
• 1 or more years of hotel experience required.
• Knowledge of food preparation and presentation.
• Ability to perform large volume cooking.

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:

• Frequent standing, walking. reaching, pushing, pulling, use of fine and gross motor skills; occasional bending or lifting up to 25 lbs. Exposure to extreme temperatures, various food items.

Core Competencies:

All North Point Hospitality employees are expected to exhibit the following behaviors in performing their job duties:

• Professionalism
• Ability to delight guests by anticipating needs and responding in a friendly, helpful manner
• Consistently caring and respectful attitude toward internal and external customers
• Act as gracious host to all guests