Kitchen Supervisor

ClubCorp•Trophy Club, TX

6d•Onsite

About The Position

The Kitchen Manager is responsible for overseeing the day-to-day operations of the kitchen, focusing on the supervision and coordination of line cooks and kitchen staff to ensure consistent, high-quality food production. This role includes responsibility for meal preparation, food safety, and maintaining a clean, organized kitchen environment. The Kitchen Manager ensures that kitchen operations run smoothly and efficiently, aligning with club standards and supporting an exceptional Member dining experience. Additionally, this position emphasizes teamwork, cost control, and compliance with health and safety regulations.

Requirements

A high school diploma or equivalent.
A minimum of 1 year of experience as a Sous Chef or similar kitchen role.

Nice To Haves

Valid Health and Sanitation certification, ServeSafe.
Strong communication skills with the ability to clearly follow and provide instructions.

Responsibilities

Responsible for proper preparation, excellence of product, profit, and labor cost.
Ensure consistent preparation and presentation of daily specials, salads, entrées, etc., based on Invited's quality standards and portion size guidelines, as designated by the Executive Chef.
Organize and oversee all activities related to à la carte service, employee meals, and private dining rooms.
Responsible for expediting during meal periods, ensuring proper quality, portioning, and presentation of dishes.
Hire, train, supervise, and provide performance management for kitchen staff, fostering team spirit and delivering the 3-steps of service.
Prepare work schedules for kitchen crew and monitor payroll costs, including ADP reports, as requested.
Attend F&B meetings, banquet and BEO meetings, and lineup sessions as required.
Oversee the procurement of food supplies and kitchen equipment, ensuring proper rotation of inventory and participating in actual inventory counts.
Manage budgetary requirements, controlling expenses related to food supplies, kitchen equipment, and materials.
Analyze food and labor production reports, including menu engineering, to manage costs effectively.
Adhere to all cleaning schedules and sanitation duties as set by the Executive Chef, ensuring cleanliness and sanitation of individual work areas and the kitchen.
Ensure that kitchen equipment, counters, tools, and waste areas are properly maintained and cleaned.
Interact professionally with members/guests, handling changes and last-minute requests as needed.
Employees are expected to assist others as needed and take on additional tasks as assigned by management.
Follow all company, club, and department policies, procedures, and instructions.
Represent the company's management team by supporting and enforcing policies while maintaining the highest standards of ethics and integrity.
Maintain a high level of professionalism and a commitment to excellence in interactions with members, colleagues, and staff.
Promote and follow safe working practices, ensuring compliance with safety guidelines and encouraging others to do the same.
Take the initiative in personal and professional growth and maintain any required certifications relevant to your role.
Address and resolve challenges using available resources, working with regional and corporate teams to support club operations.
Support the overall efficiency of the team by collaborating and contributing to the club’s goals.