Kitchen Supervisor

Marcus Corporation•Appleton, WI

10d

About The Position

The Kitchen Supervisor will be responsible for overseeing the training and supervision of kitchen associates while actively supporting hot/cold food production and ensuring high operational standards of quality, food preparation guidelines and care are maintained. This position reports to the Kitchen Manager. Essential Functions/Job Duties: Oversee and supervises daily line operation. Prepare all food items for banquet and restaurant use according to standard recipes. Visually inspects and samples all food for proper taste, color combination and overall presentation to maintain appeal. Schedule appropriate number of staff according to daily needs for banquet functions, theatre show times, and weekly forecasts. Maintain kitchen inventory and order as needed and follow storing stand maintain product freshness. Perform daily duties including maintaining the open and closing checklist as well as other special projects. Assist Kitchen Manager with cost control as it relates to waste and count. Communicate with management on all aspects of the kitchen including: staff issues, disciplinary issues, inventory, repair and maintenance and any other kitchen concerns. Maintain positive relationships with management and kitchen associates. An individual in this position must be able to successfully perform the essential duties and responsibilities listed above. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. Practice and enforce appropriate hand hygiene and glove use when necessary during food preparation activities, such as between handling raw meat and other foods, to prevent cross-contamination. Enforce that all food safety requirements as it relates to food preparation, handling and storing is followed by all kitchen associates. The above list reflects the general details necessary to describe the principle and essential functions of the position and shall not be construed as the only duties that may be assigned for the position.

Requirements

Working knowledge of Microsoft Office, including Outlook, Excel, Word, and Power Point;
Must be detail orientated, have strong organizational skills and the ability to multi-task in a fast paced kitchen environment;
2-3 years as a lead cook experience;
Above average working knowledge of accepted safety and sanitation standards;
Extensive experience with slicers, mixers, grinders, food processors, etc.;
Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes;
Possess strong interpersonal, verbal, and written communication skills;
Willing and motivated to learn new skills, tasks, and software systems to meet the changing demands of the industry;
Ability to work long hours;
Ability to stay calm under pressure or during difficult situations
Ability to obtain any government and hospitality required license or certificate. Example: State Health Card Permit, Local Food Service/Handling Permit, State Liquor Service Permit, etc
Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge, skills and abilities. High school diploma preferred;

Nice To Haves

Culinary or apprenticeship program preferred

Responsibilities

Oversee and supervises daily line operation.
Prepare all food items for banquet and restaurant use according to standard recipes.
Visually inspects and samples all food for proper taste, color combination and overall presentation to maintain appeal.
Schedule appropriate number of staff according to daily needs for banquet functions, theatre show times, and weekly forecasts.
Maintain kitchen inventory and order as needed and follow storing stand maintain product freshness.
Perform daily duties including maintaining the open and closing checklist as well as other special projects.
Assist Kitchen Manager with cost control as it relates to waste and count.
Communicate with management on all aspects of the kitchen including: staff issues, disciplinary issues, inventory, repair and maintenance and any other kitchen concerns.
Maintain positive relationships with management and kitchen associates.
Practice and enforce appropriate hand hygiene and glove use when necessary during food preparation activities, such as between handling raw meat and other foods, to prevent cross-contamination.
Enforce that all food safety requirements as it relates to food preparation, handling and storing is followed by all kitchen associates.