Kitchen Supervisor (Heart of the House) - Legal Sea Foods

LEGAL SEA FOODS•Boston, MA

5d•$22 - $24•Onsite

About The Position

The Kitchen Supervisor (Heart of the House) supervises back-of-house restaurant operations under the supervision of management, and leads the HOH shift when another HOH manager is absent. The role supports hourly team members, ensures company policies and procedures are followed, upholds food safety and sanitation standards, and helps deliver outstanding guest service. When scheduled with a manager, the supervisor performs duties assigned by the manager, except for restricted tasks the role is not authorized to perform. The supervisor helps maintain organized, appropriately staffed operations, supports hiring and training activities, handles shift-level team member and guest concerns, and escalates issues to senior management or the GM/Chef as appropriate. The role also enforces operational standards, supports POS and kitchen display system use, and may conduct training for new hires. Employment is full time at the Legal Sea Foods Harborside location in Boston, Massachusetts, with an hourly salary range of $22.00–$24.00.

Requirements

Be at least 18 years old.
Have been employed with the company for at least six months, or have HR approval, with a demonstrated record of satisfactory job performance.
Have a high school diploma or equivalent.
Have completed the Team Member Handbook Acknowledgment Form.
Be trained in and hold ServSafe Food, ServSafe Alcohol/TIPs, Crowd Control, MA Allergen Training, and Discrimination, Harassment & Retaliation Prevention Training certifications.
Have a satisfactory background check before working in the position.
Be able to perform under pressure in a high-volume restaurant setting and handle guest incidents and complaints.
Be articulate and knowledgeable enough to handle sanitation inspections and walkthroughs.
Be knowledgeable about Legal Sea Foods menus, policies, and procedures, especially allergy policies.
Be well versed in point-of-sale and kitchen display systems.
Have excellent interpersonal and communication skills, good judgment, and the ability to lead by example.
Demonstrate good manners, proper personal hygiene, a positive attitude, and promptness.

Nice To Haves

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

Responsibilities

Lead HOH shifts and department team members in the absence of a senior HOH manager, 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 beginning of their shifts and clock out at the end.
Assist with staffing and hiring activities, including reviewing candidates in the ATS, arranging interviews, checking references, and setting up training.
Handle team member relations issues and concerns when the manager on duty, communicate shift issues to senior management, and escalate matters appropriately.
Serve as a witness in documentation meetings for minor disciplinary issues.
Support hourly team members with the point-of-sale and kitchen display systems.
Coordinate customer service to encourage guest returns, including attention to ticket times and food presentation.
Assist team members in providing guest hospitality, including table visits and refires.
Address guest complaints promptly and appropriately, escalating 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.
Follow operational guidelines for food specifications, ticket times, sanitation, food quality, and facility walkthroughs.
Help with and potentially conduct new-hire training in service and sanitation, menus, fish, and POS.