Kitchen Supervisor - Carabelle's

Kitchen Manager Job Description

At Carrabelle’s, we want all of our staff to be happy and satisfied with their work. We believe every employee has the right to be treated with respect and dignity. We encourage creativity and originality as long as it profitable and enhance the quality of our guest’s experience. We encourage our managers to always acknowledge a job well done by their staff, and thank them for their effort.

Equally, we believe that all of your staff needs to work hard and with genuine enthusiasm; you cannot tolerate laziness, carelessness, tardiness or belligerent attitudes towards others. In addition serial complainers or poisonous attitudes cannot be allowed to work at Carrabelle’s.

The following is a list of duties that you will be responsible for making sure they are completed timely and effiecently.

• You set the tone for the atmosphere in the kitchen. It will be your job to establish and maintain good morale in your kitchen.
• Setting the schedule at least a week in advance for your kitchen staff
• Hiring the best person for the job using references, experience and your own best judgment.
• Disciplining staff swiftly and justly and with the respect to do so privately.
• Developing specials that will match our demographics and be profitable.
• Placing orders and keeping control over any excessive inventory while making sure that we never run out of product.
• Maintain the level of cleanliness that is expected of a Carrabelle’s kitchen on a daily basis.
• Making sure your staff meets our dress code and disciplining them for infractions. Uniforms must be spotless and the highest standard of personal hygiene.
• Your staff must conduct themselves at all times with professionalism in or out of the kitchen. They represent Carrabelle’s whether they are at work or not.
• Delegate, delegate, delegate! It is not your job to do everything; it’s your job to make sure everything gets done.
• Schedule and adhere to 6 month reviews for all your staff.
• Make all possible menu items available, and adhering to customer request for ‘special orders’.
• CONSISTENCY! You are the final judge when a plate hits the expo. Make sure every plate that leaves the kitchen is perfectly presentable and at the correct temp. All subpar plates must be recooked and presented to you again.
• Waste control. All product that is thrown out must be logged in waste log with date and time and description of what happened. Be able to convert any perishables into a nightly special or soup before they expire.
• Always remember that profitability is essential to our success. For your particular position that means tracking overtime, controlling inventory, minimizing waste, and keeping the pit from losing flatware and tableware just to name a few.

This is a short description of what will be required of you and will evolve and change over time as we continue to grow.

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