Kitchen Supervisor

Carver Road Hospitality•New York, NY

4d•Onsite

About The Position

This highly anticipated concept will feature culinary leadership by Daniel Ontiveros, mixology by Francesco Lafranconi, and a premium, immersive design by Rockwell Group led by David Rockwell. We are now hiring a BOH of House Kitchen Supervisor to join a restaurant built on craft, hospitality, and excellence. Carver Road Hospitality invests in, develops, and operates award-winning restaurants, lounges, and lifestyle experiences across New York City, Las Vegas, Salt Lake City, and beyond. Known for elevating standards and creating unforgettable guest moments, we offer meaningful growth opportunities within a forward-thinking hospitality company. Join our team and let’s create something wonderful together.

Requirements

2 years previous experience as a Kitchen Supervisor and/or similar position preferred
Proficient with computers (Microsoft Products), POS and technology
Professional verbal and written communication with guests, employees, vendors, and ownership.
Must be able to stand, lift and bend for extended periods of time.
Must be able to bend and lift up to 50 lbs.
Role may include job duties or tasks requiring repetitive motion.

Nice To Haves

Fluency in Spanish is a plus.

Responsibilities

Maintain professional appearance standards as directed in the Carver Road Hospitality Employee Handbook.
Handles all allergies and/or dietary restrictions and modifications.
Ensure BOH employees accurately follow all orders received from the POS system and/or direction from the expeditor.
Handles all food items by washing, chopping, and cutting according to recipe specifications.
Maintains cleanliness and sanitation of stations, the kitchen, and the entire venue in accordance with Health Department.
Ensure all stored products are labeled and stored following FIFO and Company standards.
Possesses in-depth knowledge of assigned recipes and execution.
Create production lists and assignments.
Supervise the execution of regular service.
Communicates product needs to the chefs, and the support staff.
Assist in menu planning, inventory and managing supplies.
Possess practical knowledge of the job duties of all supervised employees.
Reports all breakage or damage of equipment immediately to management.
Attends and participates in any training sessions, departmental meetings, and daily pre-service meetings.
Must be organized, self-motivated, and proactive with strong attention to detail.
Other duties as assigned.