Kitchen Supervisor

Tetherow Resort•Bend, OR

4h•$25 - $30•Onsite

About The Position

Tetherow Resort is now hiring for a Full-Time Kitchen Supervisor. At Tetherow, we energize and inspire our members and guests to live, explore, play and connect, and we encourage the same for our team members. We know our team members are our greatest ambassadors and are critical to our success, and we take pride in providing a beautiful environment where they can learn, grow, and thrive while working together to deliver an exceptional experience. We invite you to explore a career with us and join in the fun!

Requirements

Stellar organizational skills, problem solving, flexibility, detail orientation and follow-through skills
Ability to work 40 hours per week, a varied schedule, which may include early mornings, evenings, weekends, holidays and possible extended hours as business needs dictate
Exemplary communication and listening skills and excellent interpersonal abilities
Restaurant or related experience in a supervisory or management capacity
Passion for providing exceptional service
Proven ability to work well under pressure and resolve challenges in a diplomatic and tactful manner
Professional appearance and pleasant demeanor
Culinary proficiency, including forecasting and ordering
Knowledge of basic kitchen operations, including cost control procedures, inventory, and recordkeeping requirements
Demonstrated ability to work well independently as a team lead, and in a task-oriented, team environment

Responsibilities

Provide phenomenal service and ensure guest satisfaction for all members and guests
Provide daily communication between front-of-house and back-of-house about menu, issues, changes, and specials
Oversee day-to-day activities of the team, providing regular guidance, direction, and constructive feedback
Lead employees to meet expectations for productivity, service, quality, cleanliness, and goal accomplishment
In partnership with the Executive Chef, assess business needs for staffing and par levels; maintain an accurate and up-to-date plan of staffing needs
Ensure a safe working and guest environment to reduce the risk of injury and accidents.
Communicate with management regarding food levels and inventory
Set and maintain cleanliness standards: clean chairs, tables, bars and service areas daily
Perform opening and/or closing duties