Kitchen Supervisor - Full Time

Conner Prairie Museum•Fishers, IN

1d•Onsite

About The Position

The Kitchen Supervisor is responsible for daily operations, menu planning, and order creation for all food service areas. The person in this role will train staff on the execution of menus throughout different segments of the business. They will be responsible for maintaining food safety standards in all food handling areas. This person should be detail-oriented and self-motivated to set and enforce standards.

Requirements

ServeSafe Certification required.
Excellent verbal and written communication skills.
Excellent interpersonal, leadership, and organizational skills.
Creative and effective problem-solving skills.
Working knowledge of food service and nutritional guidelines and best practices.
Ability to accept constructive feedback and to work collaboratively with upper management and other stakeholders to identify and facilitate needed improvements to the food service program.
Proficiency with Microsoft Office Suite or similar software as needed to draft reports, inventory, and budgets.
Relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled professional cook.

Responsibilities

Oversees the operations of the kitchen and back-of-house, ensuring that food is prepared safely, efficiently, and according to specifications or request.
Ensures and/or maintains the safety and cleanliness of all food preparation, service, and work areas, tools, and facilities in accordance with all applicable health, safety, and hygiene codes and standards.
Creates and modifies menus based on food trends, food costs, and seasonal availability for both concessions operations and ticketed buffets/ events
Ordering, receiving and stocking of ingredients/ supplies, ensuring that necessary ingredients are available as needed, while also minimizing waste.
Maintains organized storage areas
Manages all inventory.
Responsible for limiting waste and controlling costs.
Must be able to calculate cost of goods and maximize profitability of menu items.
Maintains and inspects kitchen equipment, recommending repairs or replacements as needed.
Communicates confidently with leadership and peers
Trains and/or oversees training of kitchen staff.
Schedules kitchen staff, assigning roles based on experience and skills.
Supervises work product from kitchen and back-of-house staff.