Back of House Supervisor

Midtown Athletic Clubs•Weston, FL

5d•$24•Onsite

About The Position

Midtown is looking for a talented Back of House Supervisor to enhance our stellar restaurant experience. What You’ll Do Our Back of House Supervisors are the artists and heart of our restaurants. They are motivated and passionate about helping others eat delicious and clean, convenient food. As an integral part of our F&B team, you’ll be preparing and artfully plating delicious meal options, and doing so, while maintaining a safe & sanitary workspace. Why You’ll Love It You’ll be joining a team that takes “collaboration” to another level. We work together to support all aspects of the food & beverage experience and we don’t hesitate to step outside our comfort zones to help one another be successful. This is a unique learning opportunity for you to become familiar with multiple areas of the business, including fitness, racquet sports, and spa. What Your Days Will Look Like / Back of House Supervisor Responsibilities: · Reporting directly to the F&B Manager · Quickly and efficiently preparing food orders with pride · Follow established recipes and presentation standards · Maintain clean and sanitary kitchen areas to promote a safe and enjoyable member experience · Assisting with periodic catering events throughout the club and event spaces · Assist with daily food prep work · Assisting in ordering all products based on par systems and inventory management. Overseeing all ordering and inventory to ensure low food costs · Assisting in the management of BOH staff including recruiting, hiring, scheduling, reviewing and terminating · Managing staff schedules and ensure cuts are being made whenever possible · Overseeing quality control of all food production and execution · Creating new menu items upon guest requests and seasonally. Recording the recipes of these menu items for consistent replication · Continually working through R&D process with the F&B Manager to further dishes on the menu · Addressing all kitchen-related problems and incidences in a timely and effective manner · Daily maintenance of BOH systems - Continually follow and tweak all BOH systems from AM walkthrough, temp logs, line checks, prep lists, order guides, etc.

Requirements

2-3 years of experience in a Kitchen leadership role
Patient and empathetic toward others
Practices high standards of cleanliness
Strong leadership skills
Highly organized
Efficient at multi-tasking
Experience in mass-volume production
Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds
Safely and effectively use all necessary tools, equipment, & cleaning chemicals
Stand and walk for an entire shift, including moving safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces
Ability to bear exposure to hot and cold environments
Are passionate about preparing and cooking delicious meals for others
Have excellent professional references
Have a passion for helping others
Display Kindness
Bring optimism to work each day
Are relentless about showing pride in your work, every day
A willingness to listen to constructive feedback and apply it moving forward
Understand the importance of complying with Department of Health-sanitary guidelines
Have the ability to work gracefully and quickly under pressure

Nice To Haves

At least two years of food preparation and cooking experience
Teamwork and collaboration as part of your DNA
Current ServSafe Food Protection Manager Certification
An insatiable desire to deliver exceptionally consistent and meticulously prepared food & beverages as their language of hospitality

Responsibilities

Reporting directly to the F&B Manager
Quickly and efficiently preparing food orders with pride
Follow established recipes and presentation standards
Maintain clean and sanitary kitchen areas to promote a safe and enjoyable member experience
Assisting with periodic catering events throughout the club and event spaces
Assist with daily food prep work
Assisting in ordering all products based on par systems and inventory management. Overseeing all ordering and inventory to ensure low food costs
Assisting in the management of BOH staff including recruiting, hiring, scheduling, reviewing and terminating
Managing staff schedules and ensure cuts are being made whenever possible
Overseeing quality control of all food production and execution
Creating new menu items upon guest requests and seasonally. Recording the recipes of these menu items for consistent replication
Continually working through R&D process with the F&B Manager to further dishes on the menu
Addressing all kitchen-related problems and incidences in a timely and effective manner
Daily maintenance of BOH systems - Continually follow and tweak all BOH systems from AM walkthrough, temp logs, line checks, prep lists, order guides, etc.