Supervisor, Kitchen

Summary

As a Kitchen Supervisor, you will be responsible for directing and participating in the preparation, seasoning, and cooking of a variety of dishes including salads, soups, fish, meats, vegetables, and desserts. You will additionally plan and price menu items, order supplies, and maintain records and accounts.

Responsibilities

• • Develop and maintain creative and exciting menus, ensuring a diverse variety of dishes and maintaining seasonality.
• • Supervise and participate in the preparation, cooking, and presentation of dishes to ensure consistency and high quality.
• • Maintain a high level of food safety and hygiene standards, adhering to relevant guidelines and regulations.
• • Plan and price menu items, working within budgetary limitations and considering cost-effectiveness.
• • Order supplies and manage inventory, keeping stock levels accurate and minimizing waste.
• • Train and mentor junior culinary team members, sharing your knowledge and expertise.
• • Collaborate effectively with front-of-house staff and management to ensure a harmonious and efficient operation.
• • Continuously strive to improve and enhance the guest dining experience through creativity, innovation, and attention to detail.
• • Implement and maintain food portion control and presentation standards.
• • Regularly review and update menu offerings, taking into account guest feedback, industry trends, and seasonal availability.
• • Complete additional tasks or responsibilities as assigned.

Required Skills

• • Business Expertise
• • Championing Guest Needs
• • Developing Self
• • Impact
• • Interpersonal Skills
• • Job Functional Knowledge
• • Leadership
• • Problem Solving
• • Teamwork and Collaboration
• • Accountability

Qualifications

• Education:

  • • Associate's Degree or Bachelor's Degree in Culinary Arts or a related field is preferred.
  • • Equivalent combination of education and experience will be considered.

• Certifications:

  • • ServSafe Food Handler
  • • American Culinary Federation (ACF)
  • • Certified Executive Chef (CEC)
  • • Certified Sous Chef (CSC)
  • • Additional certifications may be required or preferred

• Work Experience:

  • • Requires expertise in a variety of work processes through a combination of job-related training and considerable on-the-job experience
  • • Typically acts as a lead, coordinating the work of others but not a supervisor
  • • Works autonomously within established procedures and practices
  • • Has 4 to 5 years of work experience

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