What are the responsibilities and job description for the Kitchen Supervisor at Titans Press Box position at First Meridian Services?
Job Description
Job Description
The Back of House (BOH) Supervisor works closely with the Executive Chef and management team and is responsible for overseeing kitchen operations and ensuring the efficient and effective preparation of high-quality meals. This role involves supervising kitchen staff, managing food inventory, maintaining cleanliness and organization in the kitchen, and ensuring adherence to food safety and sanitation standards.
AVAILABILITY
Must be available to work an 8.5 hour shift anytime between 3 am - close (typically around 10 pm-midnight).
Availability on both Saturday and Sunday is required.
PRIMARY RESPONSIBILITIES
- Supervise and manage kitchen staff, ensuring efficient and effective operations during meal service.
- Oversee food preparation and cooking processes to ensure high-quality, consistent dishes.
- Monitor kitchen workflow and coordinate tasks to ensure timely and accurate meal delivery.
- Enforce food safety and sanitation guidelines, maintaining a clean and organized kitchen.
- Manage food inventory, including ordering, receiving, and properly storing supplies.
- Address and resolve any issues or conflicts that arise in the kitchen.
- Maintain clear communication with front-of-house staff to ensure seamless service.
- Ensure compliance with health and safety regulations and company policies.
- Support the Executive Chef and management team in achieving overall restaurant goals.
REQUIRED SKILLS / ABILITIES
EDUCATION AND EXPERIENCE :
WORKING ENVIRONMENT
Airport : This position operates in a climate-controlled international airport environment. The temperature, volume of noise, and exposure to the public is outside the control of First Meridian Services, Inc. The position requires use of public spaces as provided by the airport.
Restaurant : This position may require frequent exposure to a restaurant or retail operation environment. Regular exposure to varying temperatures (hot / cold / freezing), fumes, vapors, industrial restaurant equipment, noise, and guests will be a common occurrence.
The nature of restaurant work requires the BOH Supervisor to possess certain physical abilities. Those listed here are representative of those that must be met by the employee to successfully perform this job. Most of the workday is spent standing or walking and working in close proximity to others. Eye-hand coordination, depth perception, finger dexterity, and functional vision and speech perception are required. Some bending, crouching, pushing / pulling and lifting / lowering of 20-50 lbs. Some repetitive motions with hands, wrists, or arms. Must be able to operate all equipment used in the restaurant. Some exposure to skin irritants, electrical equipment, and sharp instruments. Risk to these exposures is minimized by strict adherence to company standards, policies and procedures.
Physical Requirements
Frequency
Mental Requirements
Frequency
Bend
Occasionally
Communicate Orally
Constantly
Climb / Crawl
Occasionally
Evaluating
Frequently
Rarely
Perform Calculations
Occasionally
Kneel
Occasionally
Read / Comprehend
Regularly
Squat
Occasionally
Reason / Analyze
Regularly
Stand / Walk
Constantly
Write
Occasionally
BENEFITS
HIRING PROCESS
Once you have applied, please anticipate communications from the team via text; this is our primary form of initial communication with candidates. We look forward to connecting
Salary : $22 - $25
