Kitchen Supervisor - #19528946
Duties: Under general supervision, responsible for supervising activities/functions for a shift in the main kitchen, ensuring compliance with established standards and requirements. Ensure that all food is consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. Maintain a high quality of food presentation. Assists on line during peak times. Prepare kitchen work area for daily operation. Ensures proper setups for buffets, banquets & other events. Assists with interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate. Updates the shift log & additional documentation on a daily basis. Determines duties/assignments as well as breaks for the shift. Coordinates & conducts the department training program for all new kitchen employees. Conducts safety training of all kitchen equipment and utensils. Ensures storeroom is kept in clean & orderly fashion. Checks inventories for proper storage & rotation of food items. Ensures proper levels of inventory are maintained and stocked. Reviews BEOs for the day & executes plan with kitchen management to meet event requirements. Control food costs and usage by following proper requisition of products from storage areas, products storage procedures, standard recipes and waste control procedures. Maintain all food service areas (kitchens, dish areas, storage areas, etc.) to state department of health codes and regulations. Keep the kitchens and dish machine areas in clean, sanitized, and organized order. Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. Ensures sufficient chemical supplies are on hand to allow for efficient service and reporting any needs to the kitchen management. Follows state health codes and ensures proper rotation; sanitizing and temperature standards are maintained. Assists with completing inventories and transferring total usage of product on a monthly basis.
Requirements: High school diploma or equivalent with 5 or more years experience in food service. Supervisory experience preferred. Experience in large full service, high volume kitchen & with banqueting events preferred. Experience with collective bargaining environment preferred. Excellent dietary, cooking, supervisory, and customer service skills essential. Must be able to communicate effectively, both verbally and in writing, with persons of diverse backgrounds. Knowledge of Iowa Department of Health regulations is required. Serv Safe certification required. Knowledge about plating & presentation. Knowledge of Word & Excel. Strong attention to detail & multi-tasking skills. Ability to work in fast paced & high pressure environment. Knowledge of labor management & inventory control. Long periods of standing and walking. Subject to hot equipment, hot oil and sharp objects. Will have exposure to wet floors. Must be able to lift up to 50 pounds and push carts of dishes up to 150 pounds in moving and stocking inventory. Will work in walk-in freezer.