Culinary III

• Summary of the main function/purpose of the position:

The kitchen supervisor serves an important role by ensuring the food served always exceeds the expectations of our guests and homeowners. The kitchen supervisor should set an example of our standards at all times, whether it is cleanliness, organization, or food quality. They are responsible for the speed and accuracy of the team. He/she must be able to work effectively with limited supervision and demonstrate leadership by following our premier culture and motivating others.

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  Key Principal duties/responsibilities:

• Responsible for the development and operation of the team to provide one of the most critical factors of our success, food quality, and presentation
• Train all team members
• Ensure all team members are following the non-negotiables and maintain a sense of urgency
• Assign team members to their workstations
• Ensure preparation is complete for special events
• Be fully aware of all food safety regulations and requirements
• Ensure employees are practicing safe and correct usage of all kitchen equipment
• Ensure employees maintain a high standard of company policies in terms of personal appearance and hygiene
• Hold team members accountable
• Enforce core values
• Improve work performance
• Understand all key business standards related to food, service, and cleanliness
• Develop mutual respect among all team members to allow a successful work environment and high-performance level
• Delegate daily task and hold team members accountable for said task
• Maintain a thorough knowledge of recipes and food preparation procedures to manage the expected standards of kitchen team members

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  Accountability: Areas in which the position is accountable/responsible:

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  Work with coworkers as a team, front, and back of the house
• Follow all of the company’s non-negotiables and Mission, vision, and values

Line cooks are to have passion, respect, excellence, motivation, enthusiasm, and reliability

V. Educational and/or equivalence in experience requirements: (Example Only)

Specialized or technical educational requirements: (Examples Only)

Certification or licensing requirements: (Example Only)

VI. Specialized equipment or machines used in the course of the duties of the position.

• grill
• oven
• dishwasher
• slicers
• knife
• pizza oven

VII. Physical demands: (specifics to the job itself)

• Constant standing over a long period of time.
• Be able to lift 40-50lb

VIII. Work Environment:

• Hot working areas
• Kitchen