Kitchen Supervisor - Katsuya Century City

SBE Restaurant Group LLC•Los Angeles, CA

7d•$0 - $25•Onsite

About The Position

Kitchen Supervisor is responsible for overseeing the culinary operations of the restaurant using current culinary concepts, practices, and procedures. The ideal candidate will be extremely detail orientated with strong service skills and a demonstrated ability to energize a diverse team of culinary professionals. The Kitchen Supervisor reports directly to the Executive Chef.

Requirements

Current experience in the hospitality industry in a kitchen management role.
Active in furthering his/her own culinary development.
Proven leadership and managerial skills.
Clear and concise written and verbal communication skills.
Must have excellent organizational, interpersonal, and administrative skills.
Must be at least 18 years of age or older.

Responsibilities

Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related systems.
Serves as a role model for company quality standards and service.
Provides clear operational direction for their entire team.
Current with culinary & industry concepts, practices, and procedures.
Ability to estimate food consumption and requisition or purchase food.
Carries out the correct procedure of preparation, presentation and portion control for all raw and cooked foods in accordance with the menu with adequate pars required for efficient service.
Ensure a consistent, high-quality product is produced- daily line checks and quality control
Ensure proper equipment operation and maintenance.
Ensure proper safety and sanitation in kitchen.
Must be able to prepare selected items or for selected occasions.
Communicate effectively, both verbally and in writing, to provide clear direction to the venue teams.
Communicate with employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions, and provide accurate information.
Remain calm and alert, especially during emergency situations and/or heavy restaurant activity, serving as a role model for team and other employees. Interact with other department personnel and venue staff as needed.