Kitchen Supervisor - Katsuya Century City

SBE Restaurant Group LLC•Los Angeles, CA

1d•$0 - $25•Onsite

About The Position

The Kitchen Supervisor is responsible for overseeing the culinary operations of the restaurant, utilizing current culinary concepts, practices, and procedures. The ideal candidate will be extremely detail-oriented with strong service skills and a demonstrated ability to energize a diverse team of culinary professionals. This role reports directly to the Executive Chef.

Requirements

Current experience in the hospitality industry in a kitchen management role.
Active in furthering his/her own culinary development.
Proven leadership and managerial skills.
Clear and concise written and verbal communication skills.
Excellent organizational, interpersonal, and administrative skills.
Must be at least 18 years of age or older.
Must be able to provide documentation that shows you are authorized to work in the United States.
Must be eighteen (18) years of age.
ANSI approved Food Handler Card and Responsible Beverage Service certificate recognized by the ABC.

Responsibilities

Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related systems.
Serves as a role model for company quality standards and service.
Provides clear operational direction for their entire team.
Remains current with culinary & industry concepts, practices, and procedures.
Ability to estimate food consumption and requisition or purchase food.
Carries out the correct procedure of preparation, presentation and portion control for all raw and cooked foods in accordance with the menu with adequate pars required for efficient service.
Ensures a consistent, high-quality product is produced through daily line checks and quality control.
Ensures proper equipment operation and maintenance.
Ensures proper safety and sanitation in the kitchen.
Must be able to prepare selected items or for selected occasions.
Communicates effectively, both verbally and in writing, to provide clear direction to the venue teams.
Communicates with employees using a positive and clear speaking voice, listens to and understands requests, responds with appropriate actions, and provides accurate information.
Remains calm and alert, especially during emergency situations and/or heavy restaurant activity, serving as a role model for the team and other employees.
Interacts with other department personnel and venue staff as needed.