Kitchen Supervisor

SUMMARY:

The Kitchen Supervisor oversees daily kitchen operations, ensuring that food preparation, cooking, and presentation adhere to company standards. This position is responsible for supervising kitchen staff, maintaining inventory levels, ensuring cleanliness and safety standards are met, and assisting in menu planning and recipe execution. The Kitchen Supervisor works closely with the Executive Chef to maintain a high standard of service and quality in the kitchen.

RESPONSIBILITIES:

• Supervise and coordinate activities of kitchen staff, ensuring that work is completed efficiently and to high standards.
• Ensure that food preparation, cooking, and presentation meet company specifications and quality standards.
• Monitor inventory levels of food and kitchen supplies, placing orders as necessary, and ensuring proper storage and rotation of products.
• Maintain cleanliness and organization in the kitchen, ensuring compliance with health and safety regulations.
• Train, mentor, and evaluate kitchen staff, ensuring proper technique, hygiene, and safety procedures are followed.
• Assist in the development and implementation of new recipes, menus, and food presentation techniques.
• Ensure all kitchen equipment is properly maintained and report any issues to the appropriate personnel.
• Manage food waste and portion control to ensure cost efficiency.
• Support and assist in the execution of large events, catering, or special menu items when needed.
• Collaborate with front-of-house staff to ensure timely and quality service to customers.
• Perform additional duties as required to ensure smooth kitchen operations.

QUALIFICATIONS:

• Proven experience in a kitchen environment, with at least 2-3 years of supervisory experience.
• Strong leadership and team management skills.
• Excellent knowledge of food preparation, cooking techniques, and kitchen equipment.
• Ability to maintain high standards of cleanliness and food safety practices.
• Strong communication skills and ability to work in a fast-paced environment.
• Ability to troubleshoot and solve problems quickly and efficiently.
• Flexible and adaptable to changing priorities or demands.

EDUCATION:

• High school diploma or equivalent required.
• Culinary degree or relevant certifications preferred.
• Food Safety Certification (e.g., ServSafe) or equivalent required.

LANGUAGE SKILLS:

• Excellent verbal communication skills in English and Spanish (preferred).

REASONING ABILITY:

• Excellent verbal communication skills, with the ability to interact effectively with guests, associates, and external partners.
• Ability to work well under pressure and respond quickly and effectively to emergency situations.

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 accommodations may be made to enable individuals with disabilities to perform essential functions.

• Ability to be mobile for a minimum of 6 hours.
• Use their hands, fingers, arms, stand, walk, and be on their feet for periods.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. While performing the duties of this job, the employee is required to frequently inspect inside and outside areas of the property location and may be exposed to ongoing construction and various weather conditions. The noise level in the work environment may range from moderate to loud.

The above job description describes the primary duties and qualifications for this position. The company reserves the right to modify, add, or remove duties and other duties as necessary.