Kitchen Supervisor

Virginia Information Technologies Agency•Richmond, VA

5d•Onsite

About The Position

The Virginia Museum of Fine Arts (VMFA) is seeking skilled service professionals who are team-centric and positively energetic individuals to join their Food Services Department as a Kitchen Supervisor. This role involves supervising line cooks in Amuse restaurant in the absence of the Executive Chef and assisting in overseeing daily operations as managerial shift coverage. The Kitchen Supervisor will also assist the Executive Chef with culinary activities, staff supervision, maintaining a safe and clean working environment, and supporting teamwork and cooperation. Key responsibilities include ensuring the quality and completion of daily operations, assisting with training, scheduling, evaluating, coaching, motivating, and managing employee performance. The role also involves training others on kitchen equipment and protocols, interfacing with front-of-house staff, and attending departmental meetings.

Requirements

Prior experience working as a Line Cook, Kitchen Supervisor or comparable role in a fast-paced, fine dining environment.
Ability to read and comprehend simple instructions.
Ability to use weights and measures and to comprehend complex recipes.
Strong communication skills (written/reading/verbal); ability to take feedback well.
Knowledge of all kitchen stations, to include hot line and cold line. Able to provide support to management.
Ability to multitask, solve problems and make sound decisions in an ever-changing restaurant landscape.
Understanding of various cooking methods, ingredients, equipment and procedures.
Ability to work as part of a team; flexible when given different assignments and directions.
Ability to maintain a professional demeanor and appearance during service.
Ability to remain calm, professional and gracious in a fast paced, high-pressure environment.
Ability to be prompt and punctual to scheduled shifts.
Ability to use fine and gross motor skills; finger and hand dexterity; reach with hands and arms; climb, balance, stoop, kneel, crouch, or crawl; talk and hear; and taste and smell.
Flexible availability that includes daytime, weekends and holidays.
Ability to maintain knowledge of menu items and ingredients.
Ability to lift or move up to 50 lbs.; stand or walk for up to 10 hours.
Motivated with strong work ethic; self-starter.

Nice To Haves

Has familiarity with a wide range of global cuisine and embraces creating multicultural offerings.
Experience with seasonal menus and farm to table ethos.
Prior fine dining culinary supervisor or managerial experience.
Prior baking and/or pastry experience in a professional setting.
ServSafe Manager Certification or equivalent.

Responsibilities

Supervises line cooks in Amuse in the absence of the Executive Chef and assists in overseeing daily operations as managerial shift coverage when management is off, or alongside management when needed.
Assists Executive Chef with smooth execution of all culinary activities to include menu planning and food preparation.
Assists Executive Chef in supervising staff and maintaining a safe, clean working environment.
Supports an environment of teamwork and cooperation among staff, advocating empowerment, innovation, and creativity.
Ensures quality and completion of work for daily operations, including upholding a high standard of production.
Assists management in the training, scheduling, evaluating, coaching, motivating, and overall performance management of all employees under their supervision.
Understands, operates and trains others in the use of kitchen equipment and protocols.
Helps interface with front-of-house staff, as necessary, to assure consistent quality of product and service; attends departmental meetings as necessary.