Assistant Kitchen Supervisor

JOB SUMMARY:

To assist the Executive Chef & Sous Chef with the management, supervision and education of the kitchen and kitchen personnel and to attempt to provide the best food service possible while maintaining labor and food cost percentages. This position reports to the Chef/Sous Chef or Food and Beverage Manager. The Kitchen Supervisor position also involves irregular work schedules.

Typical Work Routine Includes But Not Limited To:

· Provide leadership and direction in the development, training, execution and measurement of performance standards within kitchen operations.

· Maintains knowledge of kitchen operating equipment and shares food preparation and cooking knowledge with coworkers in efforts to provide continuous learning experiences.

· Assist Chef/Sous Chef with organization of and maintaining of systems which provide for the communication of work duties to subordinates.

· Be aware of all food and food-related events contracted and assist in the obtaining the product, labor and equipment necessary to fulfill those contracts.

· Assist the Chef/Sous Chef with the training, discipline, and supervision of the kitchen personnel.

· Responsible for learning and participating in purchasing and inventory system of all food items with quantities and specification determined by the Chef/Sous Chef and serve as their back-up.

· Responsible for the proper sanitation and safety regulations of running a food service facility and mentoring and training staff in same.

· Responsible for the safe use of all kitchen equipment within your area.

· Responsible for the proper breakdown and storage or returned foods as designated by supervisor.

· Responsible for the cleanliness of all equipment: tables, stoves, floors, coolers, etc. designated by your supervisor to be your area. Also, that these said areas will be cleaned, sanitized, and organized and ready for use prior to dismissal.

· Responsible to obtain a complete working knowledge of all recipes and menu items for the Horizon Convention Center and assist in composing daily prep lists.

· Responsible for cleaning up all spills immediately to avoid accidents.

· Responsible for labeling all food items being stored in storage areas and dating those items.

· Responsible to report any food temperature issues or suspicion of food spoilage to management immediately.

· Assist in the plate assembly and delivery to event space of all meals.

· Breakdown and washing of dishes, when necessary.

· Support staff during service to ensure all standards are met.

· Ability to learn and effectively use EventPro Software.

· Work closely with other departments and managers to ensure successful events.

· Willingness to work in other departments during slow times in catering.

QUALIFICATIONS

• High School or Equivalency Diploma
• Two (2) year college degree in Culinary Arts of Food, related subject or equivalent of four (4) year’s work experience.
• ServSafe Certification

SKILLS REQUIRED

· Customer Service: Being friendly and courteous to coworkers and guests

· Attention to Detail: Keeping a close eye on many elements (standards, safety, etc.)

· Leadership: Being a leader in the back of the house, rallying the team during heavy shifts, resolving conflict

· Management: Dealing not only with food, but with costs, creating work schedules, etc.

· Organizational: Keeping work schedules, shipments, cleaning schedules organized

· Problem Solving: Dealing with employee conflict, guest complaints, incorrect orders and the ability to come up with solutions quickly

LANGUAGE SKILLS

· Ability to read and interpret documents such as sales contracts, advertising agreements, bid proposals, and procedure manuals.

· Ability to write reports and correspondence.

· Ability to speak effectively before customers and employees of the Convention Center.

· Excellent written, verbal communication skills.

MATHEMATICAL SKILLS

· Ability to calculate figures and amounts such as discounts, interest commissions, proportions, percentages, area, circumferences, and volume.

· Ability to apply concepts of basic algebra and geometry.

COMPUTER SKILLS

· Ability to understand and use the basic office software including, but not limited to, Microsoft Word & Excel and the facility booking software Event Pro.

REASONING ABILITY

· Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.

· Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

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.

· While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; and talk or hear.

· The employee is required to reach with hands and arms and taste or smell.

· The employee is occasionally required to sit; climb or balance; and stoop; kneel; crouch; or crawl.

· The employee must frequently lift and/or move up to 50 pounds.

· Specific vision abilities required by this job include close vision, distance vision, color vision, and ability to adjust focus.

Job Type: Full-time

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Retirement plan
• Vision insurance

Shift:

• Day shift
• Evening shift
• Morning shift
• Night shift

Work Location: In person