What are the responsibilities and job description for the Kitchen Supervisor Westport Plaza position at So Hospitality Group?
Responsibilities
- Assist all activities for the CM (Culinary Manager)
- Food preparation and recipe adherence
- Hiring, training and scheduling of kitchen staff and back of house
- Maintenance of kitchen organization, appliances and sanitation standards
- Responsible for purchasing, inventory and cost control
- Maintain a profitable operation
- Work closely with General Manager in developing
- Assist in coordinating event scheduling, set up and breakdown
- Monitor proper use of POS system and updating menu items
- Support and implement the Company local store marketing programs
- Promote high service standards
- Leads and contributes to local BOH meetings with influential and pertinent agenda topics
- Utilize the shop reports, staff evaluations and DM site evaluations to develop guest oriented quality of service and delivering the WOW and cleanliness action plans to enhance guest total satisfaction
- Ensure that the restaurant operates efficiently and effectively within the Company’s fiscal and operational guidelines
- Ensures all operations are in line with company standards, with exceptional scores including:
- P&L Statements, Shop Reports, Health Inspections and DM Site Evaluations
- Conducts all evaluations with GM and utilizes team to implement any changes necessary to maintain an exceptional score
Food Preparation and Production
- Ensure that all menu items are made according to recipe and presented in a manner consistent with all drunken fish locations
- Maintain a working knowledge of all recipes, products and production procedures
- Ensure established standards of food safety and sanitation are maintained
- Purchase food products within established guidelines and protocols
- Oversee correct receipt, storage and handling of food products to ensure quality and freshness at all times
Preferred Skills
- Experience in all stations on the line, Knowledge of correct portions and recipe costing
- Creative presentation a must for individual plates
- Proactive, punctual and ability to be a good leader
- Train serving staff to understand menu items through tastings and regular updates
- Outgoing personality/ enhance guest experience
Flexibility in schedule - Able to work the line with your team to develop relationships and maintain labor cost
Preferred Qualifications
- Must have at least 3 years’ experience working as a Chef/Sous Chef/Kitchen Manager, in an upscale or fine dining restaurant
- Hospitality background a must
- Knowledge of computers
- Microsoft word, Excel, Outlook, PowerPoint, OneNote
- Must be internally motivated and detail oriented and have a passion for teaching others
- Good people management skills, communication and listening skills. Must be flexible and adaptable to change
- Must be able to work a flexible schedule including days, nights, weekends and holidays
- Culinary Training Degree
- Serv Safe a plus or willing to attain
Salary : $18 - $23
