Kitchen Supervisor Rockville

Silver Branch is synonymous with Gemütlichkeit—a sense of warmth and camaraderie that lifts spirits and provides a welcoming atmosphere. The cuisine is a major component of the taproom experience. We are looking for a Kitchen Supervisor with a “can do!” attitude to work with the Food & Beverage Director to pair excellent food with our award-winning beer.

Kitchen Supervisor Job Description

As Kitchen Supervisor at Silver Branch, you will have a variety of responsibilities in different facets of kitchen operations, menu execution, and product management. You will contribute to delivering world-class cuisine to our guests and make Silver Branch a premier brewery and taproom in the DMV and beyond. Ensuring timely delivery of food to our guests, training kitchen staff, and overseeing the total quality of food coming out of our kitchen, is key to being successful as the Kitchen Supervisor. The Kitchen Supervisor will work directly with the Food and Beverage Director, General Manager, and Executive Management Team to execute various tasks needed to move the kitchen forward in a successful manner. Through your leadership and example, you will continue to elevate standards of organization and cleanliness for the kitchen at Silver Branch. You will foster a culture of efficiency while ensuring the output of high-quality dishes that please our guests and cover a wide range of dietary needs. The Kitchen Supervisor will identify and execute various tasks needed to move the kitchen forward in an efficient and flexible manner. In this role at Silver Branch, you have a responsibility to constructively mentor Silver Branch employees while aiding in the process of building a cohesive team. You also serve as a representative for Silver Branch and agree to conduct yourself in a professional manner representative of our expectations and in accordance with being a leader at a world class organization.

Key Responsibilities

• Prioritize and delegate tasks as needed based on business volume to meet company standards
• Perform opening kitchen responsibilities
• Operate, clean, and maintain kitchen equipment, such as turbo chef and pizza oven, communicate maintenance and repair needs
• Conduct daily reporting and documentation such as temperature logs, receiving logs, and performance logs
• Prep, execute service as lead cook, and expedite orders
• Provide additional options and/or a catering menu for private events; increase total private event sales with the addition of a catering menu
• Organize all perishable and non-perishable product storage, maintaining inventories, and managing all goods in a cost-effective manner
• Set standards for organization, safety observance, and cleanliness across all kitchen team members in Rockville, MD
• Effectively train and lead a team of kitchen personnel to execute all kitchen operations
• Manage labor costs and improve bottom line through effective staffing and weekly schedule writing
• Occasionally participate in culinary events off property, brewery dinners, etc.

Knowledge, Skills & Qualifications

• Strong skills with Microsoft Office products including Excel and Word, familiarity with MarginEdge, GoTab, and 7Shifts is a plus
• Minimum 1 year of experience in a leadership role in a fast paced, high volume professional kitchen
• High degree of familiarity with kitchen operations and the value it brings
• Administrative experience in writing schedules, ordering product, and conducting inventory
• Minimum 2 years working in a medium to high-volume craft kitchen
• Determines flexibility and an understanding of evolving systems, experience in team building, working with start-ups or new businesses is a plus
• Demonstrates confident knife skills and knowledge of basic, craft and scratch cooking techniques: Preparing sauces and dressings, proper heat application, pizza or other dough work, knowledge of various kitchen equipment
• Proves willingness to learn, understands the value of progress through making mistakes and is willing to learn from them: certifications or continued education efforts are a plus
• Must have current ServSafe manager certification, or be able to pass the test within 30 days of employment
• Fluent in English
• Bonus points for being a pizza dough master

Physical Requirements

• Able to lift at least 50lbs and willing to work in a very fast-paced environment
• Minimum full-time requirement of 40 hours per week
• Able to work long hours with flexibility and the ability to work beyond normal working hours
• Willing to work events during nights and weekends
• Must be able to bend, kneel, stoop, reach and squat on a frequent basis to receive and store stock, supplies and equipment as well as to work the line during service periods
• Can meet physical demands of position including pulling, pushing, carrying, lifting, standing for extended periods of time
• Must be able to lift, handle, carry food, smallware’s, equipment, supplies and paper goods at a minimum of 50 pounds constantly and up to 100 pounds occasionally
• Must be able to work in an environment subject to extreme cold 30 degrees, heat temperatures above 100 degrees, loud noises from restaurant equipment and machinery, and fumes, odors, dust and smoke