Kitchen Supervisor

San Pedro Fish Market Long Beach•Long Beach, CA

3d•$23 - $25•Onsite

About The Position

Our BOH Supervisor exhibits a dynamic personality, a passion for coaching our crew and an excitement in providing our guests with an amazing seafood experience. This position requires a team oriented, well-spoken individual with the talent to remain proactive in a fast-paced that exemplifies leading by example. We stand by and live our Core Values: Lead by Example, Family and Passion About What You Do.

Requirements

Minimum of a high school diploma or equivalent required, some college preferred.
5+ years of food service or hospitality experience.
Bi-lingual (English/Spanish) highly preferred.
Current Manager Food Handler’s Card must be maintained.
Ability to communicate professionally and effectively with others.
Strong knowledge of proper safety/food handling procedures, knife skills, seafood knowledge and preparation and general food preparation.
Ability to read, write and comprehend English.
Ability to read, interpret and understand an extensive variety of work-related instructions and documents pertaining to Company operations, safety, finance, HR and payroll.
Ability to effectively collaborate with others to reach common goals.
Proficient in MS Office including Word and Excel and able to adapt to new systems quickly.
Ability to use the Company’s timekeeping system and point of service system.
Flexibility to work over 40 hours per week, weekends and holidays.
Working knowledge of city, state and federal hospitality guidelines.

Responsibilities

Coach and drive positive crew behavior that aligns with our Core Values focusing on accountability, integrity and teamwork.
Communicate clear expectations, goals and priorities for each shift.
Provide real-time guidance to maintain productivity and to ensure the team upholds the SPFM standards of service, food and hospitality.
Train, develop and supervise crew members; observe performance and encourage improvement where necessary.
Responsible to execute and verify all opening and closing tasks to standard, including set-up, restocking, sanitation and shutdown checklists.
Accountable for monitoring food and product quality, ensuring everything served or sold meets brand standards in taste, presentation and freshness.
Report shift outcomes to the Manager including team performance, guest feedback, inventory concerns or operational challenges.
Maintain clear, effective communication with crew, peers and management.
Follow and enforce company policies and procedures.
Maintain a safe working environment for crew and guests by modeling and enforcing safety, PPE, sanitation and health code procedures.
Comply with all city, state, federal and Company regulations, sanitation guidelines, and safety policies and promptly report violations or concerns to the General Manager.