Back of House Supervisor

ISS•Poway, CA

3d•$23 - $25•Onsite

About The Position

As the Back of House Supervisor, you are the brand representative of Guckenheimer for your team and for your client. You are leading a team and responsible for efficiently overseeing culinary and operation functions within the guidelines established by the client organization, health department, state regulations as well as Guckenheimer’ s standards and expectations.

Requirements

Culinary experience in a similar volume food service establishment
Food service training with experience in food preparation techniques according to HACCP processes and recommendations
Understands restaurant merchandising and marketing for service preparation and presentation
Effectively communicate and present information to customers, clients, and employees
ServSafe certified or the ability to become ServSafe certified
Work up to 8 hours a day on your feet, excluding breaks
Must be able to lift a minimum of 25lbs
Come to work properly dressed according to the dress code
Employee must be able to work under pressure and time deadlines during peak periods
All employees must adhere to Health, Safety, Environment, and Quality (HSEQ) policies and procedures to ensure a safe and compliant work environment. This includes following safety protocols, maintaining environmental responsibility, and upholding quality standards in all tasks. Employees are expected to actively participate in HSEQ training and report any potential hazards or compliance concerns.

Nice To Haves

Culinary Arts degree preferred

Responsibilities

Oversee the procurement, preparation, and delivery of high-quality, cost-effective food services while maintaining operational excellence
Recruit, train, schedule, and supervise team members to ensure adequate staffing and performance standards are met
Support employee growth and development by participating in corporate training initiatives and staff development programs
Maintain accurate financial, inventory, and operational records while managing expenses within established budget guidelines
Ensure compliance with all federal, state, and local health and safety regulations, including HACCP standards and food safety best practices
Build positive relationships with clients and customers by providing exceptional service, responding to feedback, and implementing continuous improvements
Coordinate the preparation, production, delivery, and setup of catered events across multiple campus locations
Oversee daily food preparation activities and ensure adequate production levels for upcoming operations
Apply and enforce proper food handling, cooking, cooling, storage, sanitation, and workplace safety procedures
Provide leadership and direction to prep kitchen staff, including overseeing and coaching assigned team members
Manage daily closing procedures and ensure the kitchen and food preparation areas are cleaned and maintained according to established sanitation standards
Perform additional duties and responsibilities as assigned to support business and operational needs