Kitchen Supervisor, Alaska Pacific Univ. (FT Anchorage, AK)

NANA Management Services•Anchorage, AK

4d•Onsite

About The Position

This Kitchen Supervisor position supervises a commercial kitchen's daily activities and assigned staff. Our programs are carefully researched, tested and evaluated to deliver the taste, variety and value that our clients need. Our commitment to food safety is at the forefront of all our programs and practices, ensuring a superior dining experience. From kitchens located in Ketchikan to the North Slope of Alaska, our experienced and creative food service employees take pride in their work and deliver quality meals 365 days a year to a wide range of customers.

Requirements

High School diploma or GED equivalent
Food handler card, or Servsafe contingent up on thirty (30) days of her.
Two (2) years food service experience in a supervisory role.
Knowledge of proper food service sanitation methods and equipment.
Observes extensive grooming, customer service, and uniform/dress standards.
A valid Driver’s License and an acceptable driving record for the past three (3) years to be eligible under NMS’ vehicle insurance policy

Nice To Haves

The ability to work effectively with a minimum of supervision.
An ability to quickly learn about the products being sold, cash register operation, site features and NMS's customer service expectations/ standards.
Dedication to understanding and exceeding customer expectations/needs.

Responsibilities

Always provide the highest quality of service to the customer.
Maintain and improve customer service programs.
Responsible for making sure the café is opened and closed properly.
Oversees supervises, and coordinates the activities of the kitchen staff which may include cooks, wait staff, dishwashers, etc.
Promote teamwork and associate morale.
Initiates or suggests plans to motivate associates to achieve work related goals.
Recommends or initiates personnel actions, such as promotions, transfers, and disciplinary measures.
Actively participates in staff meetings.
Interviews and hire job applicants.
Orients/trains new associates to increase job knowledge and skill level.
Place orders as needed.
Supervise food production levels.
Check in any food orders, date and rotate.
Ensure food quality, preparation and cost control according to recipes.
Handle any guest problem or complaint in a professional and hospitable manner.
Have a sound knowledge of all emergency procedures.
Assist staff as needed to better serve the guest.
Analyze and resolve work problems or assist associates in solving work problems.
Monitor and ensure compliance with all Guidelines for Operations.
Act as "Person in Charge" and be responsible for the kitchen operation when it is necessary.
Adheres to all established work rules, procedures and policies.
Other related duties may also be assigned.
Manage other associates in an assigned area or function.
Responsible for their overall direction, coordination, and evaluation.
Responsibilities include training associates; planning, assigning, and directing work; rewarding and disciplining associates; addressing complaints and resolving problems.