What are the responsibilities and job description for the Commissary Supervisor position at SM Restaurants Inc?
Job Description
Job Description
Description : Reports To
Commissary Sous Chef
Job Summary
Lead Commissary Prep Team to ensure consistent and efficient production by providing instruction and feedback on day-to-day performance.
Activities & Responsibilities
Primary
Lead prep cooks from within the team, working alongside them to efficiently complete prep list
As a keyholder, open / close facility as needed
Ensure recipe adherence for all items and utilize quality control practices, including tasting of finished product
Monitor and confirm proper portioning of finished product for accurate delivery and inventory
Monitor prep times compared to expected duration and provide coaching as needed
Coach and hold team accountable for time management opportunities to meet efficiency standards
Champion workplace and food safety and sanitation / HACCP practices
Receive incoming product from vendors, ensuring orders are complete and in acceptable condition, and communicate any errors or other issues with vendor representatives
Ensure proper storage and rotation of food products
Ensure safe and efficient loading and delivery of outgoing product
Communicate with restaurants regarding product or delivery opportunities and solutions
Monitor and ensure proper safety and sanitation of equipment and facility, addressing or reporting areas in need of attention as appropriate
With Commissary Sous Chef, facilitate new hire training and ongoing cross-training and development of all team members, including participating in 30 / 90 / Annual Reviews
Provide timely and consistent feedback to team members
Properly document observations and opportunities via R365
Participate in progressive discipline documentation with Commissary Sous Chef
Supplemental
Coordinate with Commissary Sous Chef to use dedicated systems to generate order sheets and daily prep lists
Understand ordering systems, including adjusting pars based on expected volume, and utilize as needed
Understand outgoing delivery system and procedures, including pulling / labeling product, add-on orders, and invoice creation, and utilize as needed
Tools & Technology (examples in parentheses)
Commercial use :
blenders, choppers, cubers, dicers, grinders, processors, and / or slicers
deep fryers, grills, microwave ovens, ovens, ranges
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