Culinary Supervisor

Flix Brewhouse•Katy, TX

5d•$18 - $22•Onsite

About The Position

As the Kitchen, or "Heart of House", Supervisor, you will have the opportunity to create exceptional experiences for our guests by managing daily operations and supervising a team of hourly employees. You'll serve as the Kitchen Manager on Duty in the absence of the Assistant Kitchen Manager, fill cooking positions as needed, and lead expediting during high levels of business. You'll also collaborate with management to guide and mentor team members, helping them reach their full potential.

Requirements

Must be at least 18 years old.
Self-motivated, positive, and passionate about your work, with a strong understanding of safety, sanitation, and food handling procedures.
Experience working in the restaurant industry, professional cooking and knife handling skills, and excellent communication skills in English
Ability to lift up to 50 pounds and be on your feet for extended periods of time.
Knowledgeable of knife handling skills, safety, sanitation, and food handling procedures.
Previous cook lead experience.
Professional communication skills required.
Available to work any shift and all holidays.
Ability to take direction and work in a team environment.
Ability to coach and develop talent and mentor line cooks.
Leadership skills; ability to direct, encourage, commend, and reprimand staff members on a regular basis.
Good English written and verbal skills are a must.
Ability to work calmly and effectively under pressure.
Must have problem solving abilities and be self-motivated, organized, and able to multi-task.
Have a commitment to quality service, and food knowledge.
Computer skills and literacy that enable the AKM & KM to execute all inventory, ordering, and recipe maintenance duties necessary for the running of the kitchen per Flix SOPs
Serve Safe certified; need to be current in terms of the Serve Safe certification within 6 months or less of becoming Supervisor. Candidate must attain manager level certification within the Serve Safe system.
Has a thorough knowledge of and adherence to the law with regard to: Licensing and Labor Laws Health and Safety Regulations Food Handling and Hygiene Laws Fire Regulations and Procedures First Aid Procedures
Ability to speak and hear.
Close and distance vision, peripheral vision, depth perception, and the ability to adjust focus.
Ability to stand and walk for long periods of time.
Ability to reach, bend, stoop, and frequently lift up to 35 lbs. and occasionally lift/move 50 lbs.

Nice To Haves

Bilingual skills in Spanish
Ability to converse in Spanish is strongly encouraged, at least at a level sufficient to instruct and correct ESL Spanish staff members.

Responsibilities

Responsible for the supervision of the hourly kitchen staff, serving as Kitchen Manager on Duty (KMOD) in the absence of Kitchen Manager and AKM.
Fills cooking positions as needed for the efficient running of the kitchen.
As KMOD, oversees the time management for all hourly kitchen personnel, including in-times, breaks, and out-times.
Take part in line-checks to ensure kitchen's readiness for daily business and manage clean-up responsibilities to ensure the proper closing of the kitchen at night.
Primary position during rushes is to serve as lead expeditor.
Always guiding and mentoring hourly workers in the performance of their duties.
Ensure high levels of food quality, presentation and cost control.
Responsible for all day-to-day operations of the Heart of House.
Ensure on-hand inventory reflects par levels set by Kitchen Manager.
Expedite the line during peak periods and/or work in a dynamic capacity along with expeditor to maintain low ticket times and ensure properly prepared menu items are produced by the kitchen at all times.
Follow recipe and/or product specifications for preparing, seasoning, cooking, tasting, slicing, storing and serving food in the establishment.
Supervise and ensure recipe adherence and/or product specifications for preparing, seasoning, cooking, tasting, slicing, storing and serving food in the establishment by all kitchen staff during your shifts.
Safely operate a variety of kitchen equipment (i.e. choppers, mixing machine, slicers, grills, etc.)
Control food waste, loss and usage per Flix Brewhouse policies and procedures. Work with Kitchen Manager to set plans and actions to correct any issues in cost.
Assist Kitchen Manager to maintain a standard of sanitation and cleanliness of kitchen utensils, equipment and Heart of House areas.
Set par lists daily and verify lists are completed to best-set theaters for success.
Prepare food to order with respect to guest specifications. Assist Kitchen Manager to prepare, produce and serve food for banquet functions.
Assist in verifying food is stored correctly and rotated in accordance with local health code specifications and Flix Brewhouse guidelines/needs.
Assist Kitchen Manager in performance reviews through input; actual reviews to be conducted by KM and AKM (90 days and annual).
Ensure food quality by completing thorough line-checks and tasting/testing food on a shift-by-shift basis.
Assist Kitchen Manager in ongoing training of all team members with respect to food and production.
Responsible for placing all food orders (IN THE ABSENCE OF K.M. or A.K.M.) in accordance with pars set by Kitchen Manager and Director of Food Experience.
Assist Kitchen Manager in conducting weekly inventory of all food and paper items in the Heart of House.
Act as Kitchen Manager whenever KM or AKM are not present in the building, but always maintain a leadership role guiding and correcting proper procedures.
Commit to maintaining 100% availability of all menu items prepared according to standard recipes.
Become certified in all stations (if not already certified) within 90 days of becoming Supervisor