Commissary Kitchen Supervisor

Bear s Restaurant Group•Windsor Locks, CT

17h•Onsite

About The Position

The Commissary Kitchen Lead oversees, along with the Commissary Kitchen Manager, daily commissary kitchen operations ensuring food safety, quality, consistency, portioning, and cleanliness standards are upheld at all times. This role supports production, training, inventory, and logistics to ensure efficient operations and accurate fulfillment for all location’s Commissary deliveries and catering orders.

Requirements

High School Diploma or equivalent.
2+ years experience in a food production or restaurant environment preferred.
Strong knowledge of federal, state, and local health and labor regulations.
Strong communication and interpersonal skills, with the ability to foster strong relationships with employees and managers at all levels.
Proven ability to train, develop, and supervise staff, and collaborate with managers to ensure smooth daily operations.
Strong analytical and problem-solving skills, with attention to detail and accuracy and the ability to address issues effectively and efficiently.
Ability to work independently, prioritize multiple tasks, and thrive in a fast-paced, dynamic environment.
Excellent organizational and time management skills.
Ability to troubleshoot and resolve maintenance and equipment issues.
Successful completion of company training program.
ServSafe certification - must have or obtain within 8 weeks of start date and maintain certification throughout the course of employment.
Onboarding and retraining is required for re-hires with a lapse in employment of four months or more.

Responsibilities

Practice and enforce safe food handling, sanitation, and cleanliness standards at all times.
Ensure strict adherence to recipes, portioning, and production processes.
Maintain proper food rotation, labeling, and storage procedures.
Train and support new team members on recipes, processes, and company standards.
Read and interpret all production reports and orders on a daily basis to independently assess if current finished and raw inventory is adequate for future orders and deliveries.
Maintain cleaning schedules, sanitation logs, and daily company logs.
Assist Manager with inventory counts, ordering, and stock management.
Ensure that all food is ready for scheduled times and take direct responsibility for meeting quality and scheduled times including but not limited to all holidays and high-volume catering days.
Ensure accurate load-outs and timely preparation of daily Commissary deliveries.
Assist with production and assembly of catering items for all locations.
Support overall commissary efficiency and uphold quality standards across operations.
Monitor adequate performance of Commissary equipment and communicate any performance issues through appropriate channels.
Monitor Company communication tools(Slack and email) and operations software for incoming communications and orders.
Maintain cleanliness of work areas used by the Commissary team including but not limited to Commissary Kitchen, outdoor storage and work areas, prep room, walk-ins, dishpits, mop sinks areas, etc.
Other duties as assigned by the Commissary Kitchen Manager or Food Operations.