Kitchen Supervisor

The Kitchen Supervisor is responsible for the quality of all food coming out of the restaurant, including banquet/event service. Coordinates, plans and supervises the production, preparation, and presentation of food in the kitchen in a safe, sanitary work environment. Also responsible for ensuring food is prepared in a timely manner.

The main duties of the Kitchen Supervisor are monitoring the quality of the food, following all food safety regulations, creating new food entrees, ordering food and food service products, conducting regular inventory, assisting in managing food and labor costs, and coordinating the food service of the entire kitchen. The Kitchen Supervisor leads the kitchen team, including assisting in hiring and ensuring training of all new kitchen staff.

The Kitchen Supervisor should have a minimum of five (5) years' experience in the culinary field and restaurant experience as well as a degree in the Culinary Arts.

QUALIFICATIONS

• Must hold or be willing to obtain current Minnesota Certified Food Protection Manager (CFPM) and ServSafe certification.
• Customer service: Must be able to interact with customers in a friendly and courteous manner.
• Business management: Creating work schedules, inventory, waste management, process standardization/improvement and assist in food costing and menu pricing.
• Team leadership: Must be able to gain confidence of and lead the kitchen staff, interacting with serving staff and guests, and communicating effectively and coordinating with other departments.
• Demonstrated understanding and knowledge of safety, sanitation and food handling procedures.
• Monitor and control the maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets and/or exceeds federal, state and property standards and regulations.
• Ability to work calmly and effectively under pressure.
• Self-motivated and organized with demonstrated problem-solving skills.
• Commitment to quality product and service.
• Extensive food and beverage knowledge, including knowledge of fine dining, banquet service, catering, and wine & liquor.
• Comfortable using a computer and basic programs for managing communication (email), process and planning (inventory, scheduling), and online ordering.

EDUCATION and/or EXPERIENCE

• At least 1 year of cooking experience in a full-service restaurant.
• At least 1 year of leadership experience.
• Knowledge of food preparation, sanitation standards and inventory and control systems.

COMMUNICATION SKILLS

• Excellent verbal communication skills to interact effectively with guests, owners and coworkers.
• Ability to accurately and easily communicate standards and cooking methods and provide direction to staff.
• Ability to speak, read, and understand basic cooking directions.

PHYSICAL DEMANDS

The physical demands 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 the essential job functions.

• Ability to speak and hear
• Constant standing with some walking
• Ability to work in a standing position for long periods of time (up to 8 hours).
• Ability to reach, bend, stoop, and frequently lift.
• Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.

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 the essential job functions.

• Generally, in an indoor setting but can include occasional outdoor work.
• Varying schedule to include weekends, weekdays, evenings, holidays and extended hours as business dictates.
• While performing the duties of this job, the employee is regularly exposed to heat/cold
• from the natural environment, as well as from mechanical equipment.
• Noise level in the work environment is usually moderate but may occasionally be loud.

SAMPLING OF DUTIES AND RESPONSIBILITIES

• Monitor quality of food
• Follow all food safety regulations
• Create new menu items
• Coordinate the entire kitchen team
• Schedule and train kitchen staff members
• Manage inventory
• Order food and supplies
• Assist Food & Beverage Manager as point of contact with vendor relationships
• Develop menus and features in coordination with Food & Beverage Manager
• Plan and prepare food for special events
• Lead the kitchen team in food preparation
• Assist the Food & Beverage Manager in managing food costs as well as recommending and implementing procedural/production changes
• Responsible for the cleanliness, sanitation, and organization of the kitchen, walk-in coolers, freezers, and all storage areas
• Additional duties as requested

Pay Range: $17-19 per hour