Kitchen Supervisor - Hourly

Ingleside at Home•Lake Ridge, VA

53d•$23

About The Position

This position is primarily responsible for supervising the daily set up operations of dining services and the satisfaction of residents through their dining experience. Additional duties include staff training, catering supervision, and cleaning of dining areas.

Requirements

High school diploma or general education degree (GED), three (3) to five (5) years of restaurant supervisory experience required; or equivalent combination of education and experience.
Incumbent should be able to apply common sense understanding to carry out instructions furnished in written and oral form, possess high-quality verbal and written communication ability, strong customer service skills, and be knowledgeable on restaurant procedures and practices.
Must be proficient in the operation of computer applications.
All employees are expected to uphold our ARISE values- Accountability, Respect, Innovation, Stewardship, and Excellence-guiding our behavior, decisions, and service to others with purpose and integrity.

Responsibilities

Ensures all dining services operations are in compliance with stated and federal health and food regulations.
Ensures all Dining Services employees follow current dress codes, policies, and procedures on a daily basis.
Inspects kitchen area with Executive Chef/Sous Chef prior to each meal period to ensure cleanliness, order, and safety.
Works in conjunction with the Executive Chef to oversee all dining operations and ensure customer, resident, and staff satisfaction.
Assists with proper cleaning assignments, china handling, and setup in accordance with established policies and procedures.
Ensures all duties of the dining employees are completed before the end of each shift.
Assists with inventory, ordering, auditing, and the disciplinary process as needed.
Collaborates with cooks to confirm daily menu changes and enters updates into the POS system as appropriate.
Conducts daily staff line-ups to review assignments and guide staff on daily menu items.
Oversees weekly cleanup of dining and kitchen areas and ensures maintenance of equipment. Coordinates with Housekeeping and Maintenance departments for additional cleaning or repairs as necessary.
Conducts training of new utility and cooks, and on-going training of current utility and cook. Monitor dining staff to ensure effective use and implementation of training.
Assists Executive Chef with new hire orientation of dining service employees on first of day employment. Uses videos, power points and other methods to ensure proper orientation of employee.
Follows up with new utility/cook after 10 days to ensure proper knowledge of practices and procedures. Assigns a work buddy to assist new employee if necessary.
Trains staff on cleaning skills and evaluates progress made throughout training. Records progress of new utility/cook and will notify Executive Chef if additional training is needed.
Coaches utility/cook if mistake is made during a meal time and/or catering event. Notifies Executive Chef if write up of staff is needed.
Execute BEO set ups.
Sets up all tables, chairs, and place settings for catering or special function events. Ensures all set up meets standards set by the Director of Dining Services.
Performs break down of all catering or special function events and returns additional chairs and tables to their proper location.
Supervises events, when needed to ensure proper operation and customer satisfaction of food and service.
Oversees clean up of dining room facilities after a catering or special function event and ensures all utility/cooks have completed their assigned tasks.
Ensures initial and on-going training is provided to servers as needed; ensures cross-training is completed as appropriate.
Identifies unacceptable performance and behavior exhibited by employees and takes appropriate action; utilizes progressive discipline policy when appropriate and maintains documentation as required.
Assures that utility/cooks follow established policies and procedures at all times.
Assists with interviews, and hires new utility/cooks with Executive Chef on an as needed basis.
Updates job descriptions and Dining Services procedures on an as needed basis.
Ensures kitchen is closed down in accordance to Executive Chef's standards and follows all safety standards and regulations when locking up the kitchen.
Maintains resident confidentiality and privacy at all times according to policies and procedures; uses discretion when discussing confidential matters.
Demonstrates courteous and cooperative behavior with residents, families, co-workers, subordinates, supervisors, and other department staff.
Maintains positive working relationships with management and coworkers; willingly follows directions and requests as appropriate.
Exhibits professional standards through appearance and demeanor consistent personnel standards.
Demonstrates a thorough knowledge of work assignments and performs in a manner to meet quality and timeliness objectives.
Demonstrates knowledge and understanding of policies and procedures; seeks clarification or interpretation from appropriate supervisor when needed.
Uses tactful, diplomatic communication techniques in all relations with others.
Participates in in-service, projects, or committees as assigned.
Maintains all certifications necessary for employment.
Demonstrates flexibility, open mindedness, and versatility in adjusting to changing environments and requirements as necessary.
Commits to continually improving his/her skills through participations in education opportunities whether offered on the job, within, or outside of the community, to increase knowledge of work-related issues.
Maintains a current knowledge of federal, state and other regulations applicable to job.
Complies with applicable safety policies and procedures as prescribed by the organization, as well as government regulations.
Has knowledge of Fire Plan and full understanding of sanitation precautions and Food Born Illness & Cross Contamination policies and procedures.
Knows the proper Dining Room Fire Plan Procedure.
Reports any potential safety hazard(s) immediately to supervisor or other appropriate personnel.
Reports any injury of resident, visitor, or employee immediately to supervisor or other appropriate personnel
Provides assistance to resident, visitor, or employee in an emergency situation; following the proper emergency procedures.
Knows the Dining Services Fire Code Plan and implements when necessary.
Educates all of Dining Services Supervisor/Staff on the Fire Safety Plan for Dining.
Uphold our ARISE values-Accountability, Respect, Innovation, Stewardship, and Excellence-which guide our behavior, decisions, and service to others with purpose and integrity.