Kitchen Supervisor

Kitchen Supervisor

Job Description

Position Title: Kitchen Supervisor

Job Summary:

Responsible for all food and beverage related costs, procedures, quality, and back of house labor percentage, team members and budgets.

Essential Functions:

I. Financial Performance of Departments

Meets or exceeds budgetary expectation

Food & Beverage Cost

Labor Cost

Operating Accounts

Inventory is controlled, monitored and maintained weekly

Develop menu engineering program to project and monitor trend and predict cost Write weekly reports to General Manager to reflect weekly operations and financial results (pre-cost, perpetual inventory, weekly report, schedule, special planner, and variance report)

II. Supervision of the Department

Assist and support kitchen team members in any of their job functions, as needed Ensure positive and creative team environment within department

Facilitate open communication with the team Perform timely staff evaluations (training, 90-day, annual). Set written development and performance goals for all team members, and monitor progress

Assure complete and satisfactory on-going staff training per corporate training program

Ensure appropriate staffing levels. Recruitment and hiring staff/supervisors, ensure that hiring/disciplinary/termination standards follow all Larks guidelines Maintains open door policy/one on one with staff

Decisions are information based and follow up on efficiently

Information is gathered, shared, and used appropriately

Ensure adherence to safety guidelines

Ensure proper execution of all corporate mandates, SOPs and Specs

III. Sale Building

Development, with General Manager food and Beverage, cost effective specials and menu changes to achieve maximum sales

Create menu contest with General Manager to increase particular sales in designated areas

Ensure food is considered excellent value for money and increases guest frequency Assist and support kitchen staff in any of their job functions, as needed Participate in outside appearances and fund raising events to increase awareness

IV. Maintain Operation Supplies

All staff has supplies needed to facilitate job

All staff is trained (and signed off) on equipment upon hiring

All equipment is maintained in operable condition

All events are organized and planned

All housekeeping standards are maintained in compliance with inspection guidelines Forms are updated and used to insure consistency

V. Maintenance and Update of Toast and Labor Systems

All employees input prior to work

All employees are job classed and current wages are inputted

All menu item counts are current and maintained weekly

VI. Food

All food standards are met per Specs and not deviated from without approval from General Manager

Food portions are monitored and revisions are recommended to General Manager

Recipe adherence is 100%

Job Qualifications:

Minimum Requirements:

Minimum 1 year kitchen management experience and experience in management Skilled in cooking, cost controls, management, crew training and development Working knowledge of Kitchen and dishwashing procedures

Knowledge of Food and Beverage costs, labor costs, and product cost Computer knowledge: Excel worksheets, databases, word processing Ability to run all kitchen operations

Preferred:

Knowledge of operations and procedures of a multi-faceted entertainment facility

Physical Demands/Working Environment:

Able to lift at least 40 lbs.

Able to stand for long periods of time

Able to work in a fast paced environment

This job description is a summary of duties which you as an employee are expected to perform in your assignment. It is by no means an all-inclusive list, rather a broad guide to expected duties. As an employee you must understand that a job description is neither complete nor permanent and may be modified at any time. At the request of management, any employee may be asked to perform additional duties, responsibilities, or projects without notice.