Kitchen Supervisor (Heart of House) - Chestnut Hill

LEGAL SEA FOODS•Brookline, MA

3d•$21 - $24•Onsite

About The Position

The Kitchen Supervisor (Heart of House) supervises back-of-house restaurant operations under the direction of management. In the absence of another back-of-house manager, the supervisor leads the shift and team members, helps ensure strong restaurant operations, and upholds company policies for food safety, sanitation, and guest service. When scheduled alongside a manager, the supervisor performs duties assigned by that manager, except for restricted tasks the supervisor is not authorized to perform. The role includes coordinating staffing and shift assignments, supporting hourly team members, addressing guest and team-member concerns, and escalating issues to senior management as appropriate. The supervisor also helps train new hires and ensures operations follow company standards for food quality, sanitation, ticket times, and facility walkthroughs. The position is based at LSF Chestnut Hill LLC in Chestnut Hill, Massachusetts, and is full-time, with an hourly pay range of $21.00 to $24.00.

Requirements

Must be at least 18 years of age.
Must have been employed with the Company for at least six months, or have HR approval, and have a demonstrated record of satisfactory job performance.
High school diploma or equivalent required.
Must have completed the Team Member Handbook Acknowledgment Form.
Must have ServSafe Food, ServSafe Alcohol/TIPs, Crowd Control, MA Allergen Training, and Discrimination, Harassment & Retaliation Prevention Training certifications.
Must complete a background check satisfactory to the Company before working in the position.
Must be able to perform under pressure in a high-volume restaurant setting.
Must be able to handle guest incidents and complaints.
Must be articulate and knowledgeable enough to handle sanitation inspections and walkthroughs.
Must be knowledgeable about Legal Sea Foods menus, policies, and procedures, especially allergy policies.
Must be well versed in point-of-sale and kitchen display systems.
Must have excellent interpersonal and communication skills, lead by example, and demonstrate good judgment.
Must exhibit good manners, proper personal hygiene, a positive attitude, and promptness.
Must be capable of standing for more than 80% of the shift for long periods and moving at a fast pace.
Must be able to lift up to 50 pounds and perform repetitive hand and wrist motions.
All new hires must complete Form I-9 and successfully participate in the federal E-Verify process.

Nice To Haves

ChokeSave certification is strongly encouraged, but is not required if another team member on the shift has this certification.

Responsibilities

Lead restaurant back-of-house shifts and team members when a senior back-of-house manager is absent, including opening and closing duties.
Ensure the restaurant is organized and staffed according to management’s written schedule through job assignments, break rotation, and delegation of tasks.
Ensure team members clock in at the start of their shifts and clock out at the end.
Assist with staffing, including reviewing candidates in the applicant tracking system, arranging interviews, conducting reference checks, and setting up training.
Manage job assignments, break rotation, and task delegation during shifts.
Handle team-member relations issues and concerns when the manager on duty; communicate and appropriately escalate issues to senior management.
Act as a witness in documentation meetings for minor disciplinary issues when needed.
Support hourly team members with the point-of-sale and kitchen display systems.
Coordinate guest service to encourage return visits, including attention to ticket times and food presentation.
Assist team members in providing hospitality to guests, including table visits and refires.
Handle guest complaints during shifts and take prompt, appropriate action to resolve problems; escalate issues to the GM or Chef as appropriate.
Follow and enforce company standards, protocols, and policies, including safety, sanitation, and respectful-workplace requirements.
Promptly report guest and team-member incidents to senior management and through company systems such as HelpDesk, following company policies.
Adhere to operational guidelines, including food specifications, ticket-time obligations, sanitation procedures, food quality, and facility walkthroughs.
Help with and potentially conduct company training for new hires, including Service and Sanitation, Menu, Fish, and POS training.