Kitchen Supervisor

ASM Global•Los Angeles, CA

1d•$27 - $30•Onsite

About The Position

Legends Global, the leader in privately managed public assembly facilities, has an excellent and immediate opening for Kitchen Supervisor for The Greek Theatre. Responsible for the preparation of food in a timely, efficient, sanitary, and consistent manner. The Kitchen Supervisor must be prepared to work in a fast-paced, high-pressure work environment, while maintaining the organizational ability to identify and act on job duties quickly and effectively. The Kitchen Supervisor must be prepared to work as a team member in a dynamic workplace, follow all safety procedures, and have a high threshold for heat and stress in a kitchen environment.

Requirements

Received High school diploma or GED
Must have current ServeSafe certification.
Must have ability to take directions and effectively perform the work.
At least (5) year/s experience in a food service preparing meals.
And (2) years kitchen managers experience.
Ability to produce high quality food in a fast-paced environment.
Positive, customer service-oriented attitude always.
Strong knowledge of sanitary practices.
Maintains proper grooming and dress code standards.
Work ethic encourages strong urgency and quality in a team environment.
Ability to work with other staff members in the facility.
Ability to undertake and complete multiple tasks.
Attention to detail.
Requires ability to work flexible hours, including nights, weekends, and holidays, in addition to normal business hours.
Must be able to lift 25 lbs. to the waist.

Responsibilities

Supervise ALL the lead and line cooks directly before and during service ensuring proper set up and break down of their food service area.
Giving all the kitchen staff, their required work for the shift, the processes and method to complete the work according to the recipes and Executive chef’s direction.
Ensures all their staff at the time, take their breaks as scheduled, clock in and out appropriately each shift, reports to the executive chef if any staff member is not doing so.
Reports to the Executive Chef all equipment failures in their kitchens/ areas /stations.
Ensures that the “Green Zone” And all areas around garbage disposal are maintained by staff.
Ensure the lead cooks/cooks Set up their stations and gather all necessary supplies to prepare menu for service.
Ensures lead cooks and line cooks Prepare a variety of foods, meat, seafood, poultry, vegetable, and cold food items. For service directly to the guests.
Ensures all food items during and after the service time are covered, dated and correctly stored in their proper areas.
Ensures all goods are stocked before each shift and maintained at sufficient levels of food on the line/stations to assure a smooth service period.
Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.
Use food preparation tools in accordance with manufactures instructions.
Close the kitchen correctly and follow the closing checklist for kitchen stations.
Maintain, prepared, and sanitary work area always.
Assists and approves the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas per SMG and Chefs guidelines.
Performs additional responsibilities, although not detailed, as requested by the Executive Chef at any time.
Prepare dishes for customers with food allergies or intolerances.
Make sure all storage areas are tidy and all products are stored appropriately.
Constantly use safe and hygienic food handling practices.
Returns dirty food preparation utensils to the appropriate areas.
Assist with all duties as assigned by Executive Chef.
Adhere to strict grooming standards and policies of company for themselves and the employees
Perform other duties as assigned and deemed necessary.
Makes the director of F& B aware of any food or HR issues.
Ensures all kitchen staff have clocked in or out of their shift and make sure they take their breaks at the appropriate time.
Mentors’ employees to better service standards through setting good examples and practices.
Opening or closing any food service area.