Kitchen Supervisor

DeFoor Hospitality Group•Chattanooga, TN

1d•Onsite

About The Position

The Kitchen Supervisor is in charge of coordinating and supervising the kitchen staff according to food safety standards. Their duties include training and managing the kitchen team, performing quality control on food leaving the kitchen and ordering inventory to keep up with demand. Their role is to lead back-of-house staff including Line Cooks, Prep Cooks and Dishwashers before, during and after meal service. Kitchen Supervisors inspect the kitchen to ensure everything is organized and sanitized appropriately.

Requirements

A strong base of culinary knowledge
Leadership skills
Interpersonal skills
Conflict resolution
Attention to detail
Financial understanding
Physical stamina to withstand a full shift on their feet
Thorough knowledge of food preparation, controls, sanitation, operation and maintenance of kitchen.
Must be able to communicate effectively verbally and through written communications.
Must be able to work a flexible schedule including evenings, weekends and Holidays
Must be well organized and take initiative.
Culinary education/experience required
2 years of Supervisor/leadership experience in the kitchen preferred
Stand/walk on feet for 8+ hours and work in a restrictive space/environment.
Must be able to work in extremely warm temperatures.
Must have eyesight enabling vision both near and far.
Finger dexterity to type, to write, and work on a computer.
Finger dexterity to cut, cook, and prepare food.
Must speak in a clear, understandable voice and hear at a basic level, and understand English.
Must be able to bend, stretch arms overhead and lift and/or carry up to 40 pounds.

Responsibilities

Maintains food cost controls, methods, and procedures.
Creates and develops menus and specials.
Standardized portions used and is responsible for controlling of food cost.
Ensure the preparation station and the kitchen is set up and stocked.
Prepare simple components of each dish on the menu by chopping vegetables, cutting meat, and preparing sauces.
Clean prep areas and take care of leftovers.
Stock inventory and supplies.
Cook menu items with the support of the kitchen staff.
Maintains a system of cost controls.
Prepares and sets up buffet lines and ensures that it is maintained.
Maintains kitchen sanitation program and exercises proper use of equipment.
Adhere to all Health Department rules and regulations.
Aides in maintaining labor costs.
Must be responsible for security of guests, fellow employees, and hotel assets.
Must be CPR certified, MSDS trained.
Must perform any other required duties as requested by the General Manager, Food and Beverage Manager, Executive Chef, and Manager on Duty to aid in better operation of the hotel, restaurant, lounge, and service to the guests.
Keep confidential the business functions of the company including, but not limited to, financial status, customer/guest information, employee issues, etc.
Immediately reports all guest issues to the Manager on Duty
Must be in proper uniform at all times
Managing inventory so that all necessary ingredients are stocked for service
Providing training to new kitchen employees to facilitate quick acclimation
Streamlining the kitchen processes to maintain prompt service times
Setting regular cleaning standards for the kitchen and verifying that staff is maintaining sanitation levels
Tracking kitchen finances to identify areas of potential waste
Responsible for supervising all Kitchen staff
Ability to lead, direct and work with people.
Must lead all associates in a firm and fair manner