Kitchen Supervisor | Part Time | Augusta Green Jackets (SRP Park)

Oak View Group•North Augusta, SC

1d•Onsite

About The Position

The Kitchen Supervisor is responsible for serving guests quality food and beverage following the company’s standard recipes. The Kitchen Supervisor will prepare and cook meats, soups, and sauces and supervise all other aspects of the food and beverage operation. The Kitchen Supervisor is responsible for the training of all kitchen staff. The Kitchen Supervisor must maintain excellent attendance and be available to work events as scheduled per business need. This role pays an hourly rate of $18.00-$20.00.

Requirements

Professional training through a culinary education or working in a fast-paced restaurant/catering facility is required.
Ability to supervise kitchen staff.
Able to operate standard kitchen equipment, including the broiler, steamer, convection oven, mixer, meat slicer, and chef's knife.
Ability to communicate with employees, co-workers, volunteers, management staff, and guests in a clear, business-like, and respectful manner that focuses on generating a positive, enthusiastic, and cooperative work environment.
Ability to work well in a team-oriented, fast-paced, event-driven environment.
Possess a valid food handling certificate if required by state and federal regulations.
Must show demonstrated ability to meet the company standard for excellent attendance.

Nice To Haves

Previous experience working in a supervisory or lead capacity in a kitchen preferred.

Responsibilities

Coordinating and supervising the work of kitchen staff.
Displays knowledge of culinary preparation skills and teaches others proper preparation and food presentation.
Assists in the control of food and labor costs.
Conducts regular inspections of all locations to assure cleanliness and maintenance meet company standards.
Assists with monthly inventory.
Providing high quality, fresh food products in a timely manner for delivery to guests.
Prepares hot and cold foods following company recipes and portioning requirements.
Participates as a team player with specific responsibilities as related to preparation, excellent service and delivery of product.
Reporting any maintenance required for kitchen equipment.
Maintains sanitation, health and safety standards in work areas.
Observing and testing foods to ensure proper cooking.
Portioning, arranging and garnishing food plates for delivery to guests.
Consulting with Executive Chef to plan menus and estimate expected food consumption.