What are the responsibilities and job description for the PDR Supervisor position at Trillium?
Trillium is looking for an experienced PDR Supervisor to join our team at our Canton location! In this position, you will be responsible for preparing, cooking, and garnishing various foods efficiently within the established standards in every aspect for dinner service and private dining. You will proactively prepare, delegate and organize PDR’s and manage a prep list for yourself and others. You will lead by example, setting time marks for yourself and delegating to team members. This position will report directly to Back of House management.
Job Duties & Responsibilities
Food Production
Maintain food quality and nutritional standards
Perform technical culinary food production, portion control, and service standards
Follow production schedule
Food preparation of meats / poultry / game / fish, vegetables, and fruits
Lifting and moving equipment to and from work stations, stove, and refrigerator
Stocks and maintains sufficient levels of food products at work station to ensure a smooth service period
Follows proper plate presentation and garnish setup for all dishes
Work with chef team at the end of the shift to help create prep list
Check quality of mise en place before every shift and communicate issues to chef team
Maintain stock level of product and communicate shorts with chef team
Plan out weekly cleaning tasks
Ensure proper cleanliness of line stations after each shift.
Private Dining
Anticipate, organize and prepare needed platters, passed appetizers and other items on BEOs
Delegate needed production items to available staff or management
Ensure all items for parties are prepared and ready 15 minutes before service time
Communicate with chefs PDR needs, plans and locations for items
Leadership
Delegate prep projects to available staff
Teach techniques and cooking methods
Monitor food consistency and quality being produced
Monitor sanitation and delegate cleaning tasks to team members
Communicate with chefs needed notes for staff accountability
Food Safety
Maintain food storage and handling procedures
Maintain a clean and sanitary work station and equipment
Maintain cooking temperature, product cooling, and labeling
Properly store, rotate, and manage all food products following local, state, federal, and company guidelines and procedures
Additional duties may be assigned as necessary.
Desired Qualifications & Abilities
Qualifications & Experience
Minimum 2 years’ culinary training and experience or equivalent combination of education and experience
Previous line cook experience in a modern dining restaurant preferred
Knowledge, Skills, and Abilities
Ability to delegate to staff and communicate effectively to chefs
Excellent understanding of various cooking methods, ingredients, equipment and procedures
Excellent knowledge of food preparation and modern dining cooking
Must be able to perform in a fast-paced kitchen environment
Ability to read and comprehend simple instructions, short correspondence, and memos
Ability to effectively present information in one on one and small group situations to other employees of the organization
Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions
Ability to deal with problems involving a few concrete variables in standardized situations
Strong team-minded approach to fellow workers
Primary food quality work ethic
Proficient knife skills and use of equipment
Willing to work a flexible weekend schedule (Friday-Sunday) including nights and holidays
Move lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and objects weighing in excess of 50 pounds with assistance
Benefits
Medical, dental and vision benefits with no wait period
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