Kitchen Supervisor

Title: BOH Supervisor
REPORTS TO: Executive Chef
FLSA STATUS: Non-Exempt

Position Summary:

The BOH Supervisor is responsible for limited BOH general oversight and operational tasks, as well as the daily preparation of all food items that are served to the customers of Gibsons Restaurant Group.

Essential Duties and Responsibilities:

• Creates Prep lists
• Maintains temperature and cooling logs
• As scheduled, completes AM production walk through
• Completes BOH inventory as needed daily
• Performs line check
• Completes live shellfish tag procedure daily
• Completes meat reconciliation daily
• Completes Oyster count inventory daily
• Is responsible for the accurate receiving of Bread/Chemicals/Dairy/Dry Goods/Produce/Proteins
• Ensures uniform standards are upheld by all hourly staff, as well as reporting attendance, injuries and/or policy violation issues to a Chef
• Responsible to ensure staff is practicing good safety, sanitation, organizational skills
• Must address maintenance issues, Health inspections, and Building inspections in the absence of a Chef
• Set up station(s) according to restaurant guidelines
• Prepare all food items for the daily menu and specials in a sanitary and timely manner
• Follow recipes, portion controls, and presentation specifications as set by the restaurant
• Ability to read and interpret abbreviations on food order tickets
• Responsible for the correct food presentation of each plated item
• Ensures that items are restocked as needed throughout shift.
• Assist with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
• By location, will be responsible for Recipe of the Week and/or Weekly Menu Tastings
• By location, may perform opening, mid and/or closing Chef responsibilities
May perform other duties as assigned.

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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, skills and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Graduate of a recognized culinary school and one to two years related experience is preferred; or equivalent combination of education and experience.

Must possess thorough knowledge of all food preparation techniques, styles, sanitation and food handling procedures. Commitment to excellence, high standards, and good judgment with the ability to make timely and sound decisions. Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm. Must possess acute attention to detail.

Certifications required:

Food Service Sanitation Manager
First Aid/CPR AED
Allergen (IL)

Job Demands and Conditions Analysis

O = Occasional, less than 1 time per week
F = Frequent, from 1/3 to 2/3rds of the time
S = Some, less than 1/3 of the time
C = Consistent, more than 2/3rds of the time
Blank = not required