Kitchen Supervisor | Part-Time | Vanderbilt University Athletics

Oak View Group•Nashville, TN

1d•Onsite

About The Position

The Kitchen Supervisor is responsible for serving guests quality food and beverage following the company’s standard recipes. The Kitchen Supervisor will prepare and cook meats, soups, and sauces and supervise all other aspects of the food and beverage operation. The Kitchen Supervisor is responsible for the training of all kitchen staff.

Requirements

Professional training through culinary education or working in a fast-paced fine dining restaurant/catering facility is required.
2-3 years of previous experience working in a supervisory capacity in a kitchen required.
Ability to supervise kitchen staff.
Able to operate standard kitchen equipment, including the broiler, steamer, convection oven, mixer, meat slicer, and chef knife.
Ability to communicate with employees, co-workers, volunteers, management staff, and guests in a clear, business-like, and respectful manner that focuses on generating a positive, enthusiastic, and cooperative work environment.
Ability to work well in a team-oriented, fast-paced, event-driven environment.
Possess a valid food handling certificate if required by state and federal regulations.
Demonstrated ability to meet the company standard for excellent attendance.

Responsibilities

Coordinating and supervising the work of kitchen staff.
Preparing and cooking meats, soups, and sauces.
Supervising all other aspects of the food and beverage operation.
Training all kitchen staff.
Assisting in the control of food and labor costs.
Conducting regular inspections of all locations to assure cleanliness and maintenance meet company standards.
Assisting with monthly inventory.
Providing high-quality, fresh food products in a timely manner for delivery to guests.
Preparing hot and cold foods following company recipes and portioning requirements.
Participating as a team player with specific responsibilities as related to preparation, excellent service, and delivery of product.
Reporting any maintenance required for kitchen equipment.
Maintaining sanitation, health, and safety standards in work areas.
Observing and testing foods to ensure proper cooking.
Portioning, arranging, and garnishing food plates for delivery to guests.
Consulting with Executive Chef and Sous Chef to plan menus and estimate expected food consumption.