Kitchen Supervisor

Steve’s Hot Dogs requires the Kitchen Supervisor to be responsible and accountable for all kitchen production, activities and inventory. The Kitchen Supervisor assumes complete responsibility for the kitchen organization and kitchen support team, ensuring employees are performing their job responsibilities and meeting or exceeding expectations. The Kitchen Supervisor has full responsibility for all kitchen operations including training, scheduling, production, purchasing, quality control, distribution, financial accountability, and adherence to company standards. Manager must be SERVSAFE certified (or able to become so within 30 days), familiar with Google Drive, and with creation//adherence to budget.

The Kitchen Supervisor is viewed as an integral part of the management team and is expected to contribute to the constant evolution of the company. This is a team-driven environment and all key management personnel work directly with partners on a daily basis.

KM Reports to: Owners, General Manager

External relationships: Vendors, Repair and Maintenance Contractors and other Support Systems.

Internal Relationships: Owners, Marketing, Finance, and all team members.

Responsible for: Kitchen Administration and ALL Kitchen Team Members

Salary: $15.00//hour plus tips

Benefits: 1 Week PTO accrued over time

Expected Work Hours: 40 to 45 hours per week, a mix of days, mid-shifts and weekends

Successful Job Performance Measurement:

1. Kitchen Turn Time is Monitored, Reported (without prompting) and
Continuously Improved Quarter over Quarter.

2. Product quality and consistency is 100%. This will be measured based on
customer feedback and spot checks by GM.

3. Kitchen Staff is performing at 100%. They are well trained, moving up,
being adequately cross-trained and are meeting standards.

4. Kitchen Staff is being trained per agreed upon processes 100% of the
time.

5. Low turnover rate. Kitchen Staff members REMAIN on staff. High turnover
rates are our fault and must be addressed.

6. Kitchen Culture and Morale must be high. KM is responsible for pouring all
knowledge into staff, empowering them to be their best in their roles. The vibe

7. Kitchen Processes are completely efficient and labor is kept on target,
resulting in the ability to run lean and mean with as few staff as possible. This
is achieved through kitchen layout optimization, process optimization,
equipment usage and scheduling//cutting labor to hit targets.

8. Waste is consciously monitored, reported and reduced through
improved processes.

9. Menu is continuously improved through innovative recipes that are
on-brand. This requires monitoring of sales figures, pruning of menu
and development of new and exciting recipes that can be reliably
produced ON budget.

10. Supplies and ingredients are purchased without waste and without
Shortfalls. Menu items are never 86-ed for any reason. Store runs are
limited to true emergencies and are rare. Purchases are kept on budget. This
requires monitoring of prices and negotiations with vendors.

Key Responsibilities and Accountabilities

Safety: Ensuring that prep areas, production, and storage areas are up to standard to ensure that health and safety regulations are adhered to at all times.

• serve safe certified
• safeknife handling
• ensures all kitchen employees adhere to “Safety First” in all areas of the kitchen

Maintenance: Arranges for repairs, contracts, and other services. Communicates equipment repairs and needs with management and facilities team. Follow up until fixes have occurred.

Cleanliness: Supervises cleaning and maintenance of equipment.

• Investigates and resolves food quality and service complaints.
• Complies with Health Department Standards.
• Enforces and signs off on side work for all kitchen staff.

Time Management & Punctuality: Responsible for keeping your staff on track and ensuring they arrive on time and perform at a high level of productivity. Responsible for managing your own time efficiently with the goal of little to no overtime.

Financial Operations: Responsible for producing financial and operational reports on a daily, weekly, monthly, and quarterly basis. Must be brought to monthly Full Leadership Meetings.

• Food Cost

- Sales Numbers - and what actions will be taken as a result.

• Labor//Productivity
• Bring a plan each month for what actions will be taken in the month to follow

Bottom Line//Net Profit: Responsible for the operations financial performance in accordance with all established guidelines and budgets. Responsible for labor costs, food costs, and limiting food waste, and for pricing out each recipes.

People Management: Build and lead an effective and cohesive team

• Responsible for overseeing and executing the training, managing, and development of all team members.
• Responsible for completing Quarterly Performance Reviews and making recommendations for the promotion, hiring, and advancement of all personnel.
• Responsible for overseeing that the scheduling of all personnel meets the operations needs and is in alignment with the labor and predetermined budget, and ensures we maximize labor cost.

Training & Development: Responsible for self development and continuing personal development.

• Make time for regular “heart checks” with your staff, aka one-on-one conversations
• Ensure your team’s reviews are conducted in accordance with company standards with goals being set and achieved

Inventory & Food Costs: Responsible for supervising inventory, estimating food cost, and monitoring purchasing and receiving.

• Affectively order items needed
• Responsible for EOM Inventory of products in storage and walk in. Inputting quantities into Monthly Accounting Google Doc with updated costs//prices.
• Responsible for managing food waste and being aware of product price increases and communicating this to all stakeholders within the company. Negotiating with vendors and suppliers for preferred pricing.
• Storage Areas: FIFO, proper storage, organized, labeled, clean, Use First Stickers
• Walk In: Organized, clean, tidy, proper storage of produce, FIFO practices used, consolidation
• Ordering: Meeting deadlines for orders, ordering appropriate quantities

Quality Control: Responsible for leading a team that can execute great food production and service consistently

• Spot check for flavor
• Using prep recipe card for every item
• Timers used for everything in the kitchen, always to prevent burning and

• Recipe Consistency – always measuring
• Recording//Costing new recipes
• Recording adjustments and updates to recipes

Job Type: Full-time

Pay: $15//hour tips (Average $20-22//hour)

Benefits:

Paid time off

Shift:

• 8 hour shift

  • Day shift

  • Evening shift

  • Morning shift

    Ability to commute//relocate:

    17089 N. Outer Forty Rd. Ste. 140 Chesterfield, MO 63005

    License//Certification:

    ServSafe Food Certification within 30 days of hire

    Shift availability:

    • Day Shift (Required)

      • Night Shift (Required)