Kitchen Supervisor - Sable at Navy Pier

NFM & J LP•Chicago, IL

3d•$29 - $30•Onsite

About The Position

The Kitchen Supervisor (KS) assists in managing inventories, checking the adequacy of food supplies and kitchen equipment, and is competent in all aspects of the kitchen and each of its stations. The KS performs with the proper and timely execution of all events, breakfast, lunch and dinner services and assists in the opening and/or closing of the kitchen, as needed as scheduled. In addition the KS is expected to know and execute the exposition (expo) of the kitchen line during meal periods. The KS is responsible for properly expediting, organizing and selling of food tickets as they are ready, while ensuring the utmost quality of every dish coming through and heading out to the dining room.

Requirements

Must be a United States citizen or possess a valid work permit
Meets age to serve alcoholic beverages
Must be able to read, write and speak English
Must possess valid OLCC card
Must possess valid Food Handler’s card
Must be able to work well under pressure
Must be able to accurately follow instructions, both verbally and written
Must be highly detailed orientated
Must be able to work in a fast paced environment
Must have excellent listening skills
Must possesses excellent communication skills
Must be professional in appearance and demeanor
Must always ensure a teamwork environment
Ability to work a flexible schedule that may include evenings, weekends and holidays
Must have the ability to deal effectively and interact well with the guests and associates
Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner
Must be knowledgeable and familiar with food and beverage industry
Must have a passion for creating an exceptional experience for all guests
Knowledge of various drink recipes and beverage service standards.

Nice To Haves

Banquet or catering experience preferred
Prior banquets experience preferred

Responsibilities

Monitoring employee performance and providing feedback to help them improve their skills
Scheduling shifts, training new hires, and evaluating current staff members to ensure they are meeting Maverick Hotels and Restaurants standards
Evaluating the condition of equipment and ordering supplies as needed
Working with Management to develop new recipes and menu items that will appeal to customers
Making sure that all food preparation areas are clean and organized at all times
Ensuring that food is stored properly to prevent spoilage or contamination
Ensuring that all food handling regulations are followed to prevent food-borne illnesses
Monitoring the quality of the food being prepared by ensuring that it meets company standards
Helping maintain inventory of all food items stored in the kitchen’s pantry or refrigerators to ensure there is enough on hand for regular business operations
Maintains high quality and consistency in all BOH processes
Leads by example; know that all BOH employees look to you for guidance regarding cooking technique, behavior and work ethic
Teaches each staff member proper technique and execution
Promotes cooperative effort, team spirit and good morale among all employees
Assists with training new staff members
Takes a proactive approach to facility maintenance
Maintains strong lines of communication with entire leadership team and staff to drive the success of the restaurant
Helps with duties of other employees (i.e. line cooks, prep cooks, dishwashers, etc.) when necessary because of an unexpected absence or extra volume
Has a strong understanding of company background, core values and philosophy
Performs other administrative tasks as will be communicated by superiors
Performs other work-related duties as assigned
Maintains composure under pressure
Ensure the efficient flow of orders from the wait staff to the kitchen
Ensure orders are being prepared with the correct priority and alerts management to quality issues or long wait times
Assist in the final plate presentation (e.g. adding condiments and/or toppings)
Check dishes before delivery for accuracy, presentation, and temperature
Deliver orders quickly to customers to maintain fast service
Communicate important information to the kitchen and the BOH staff (e.g. when a customer has a particular request)