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Kitchen Supervisor

3 months ago

Tampa, United States Chili Pepper of Rocky Point Inc. Full time
Job DescriptionJob Description

Company Overview:

Our mission at Rusty Pelican Tampa is to always innovate and consistently deliver a 5-star experience for our teams, guests, and community. Rusty Pelican Tampa prides itself on growth from within, collaboration, teamwork, and creating a positive work environment.

Join the friendly team at Florida's most beautiful tropical hideaway, right on the waters of Tampa Bay. Known for serving the freshest local seafood as well as classic cuts of savory beef, the Rusty Pelican offers an unforgettable culinary experience for its guests, and a thriving and inspiring culture for its employees.

A few of our recent accolades include:

· #1 Best Waterfront Restaurant in Tampa: Yelp

· Best Brunch: Tampa Magazine

· 18 best Restaurants in Tampa: Restaurant Clicks

· 20 Gorgeous Wedding venues in Tampa: Wedding Rule

· Best Tampa Date Night: That’s So Tampa

Top-notch Benefits:

  • Competitive compensation
  • Benefits including vacation pay, medical, dental and vision insurance
  • Variety of Supplemental Benefit Plans for life’s unknowns
  • 401k with annual employer match after 12 months (ER match 25% of the first 5% contribution)
  • Employer paid life Insurance throughout the length of employment
  • Education Assistance Program (EdAP) for hospitality related education growth
  • Employee Assistance Program (EAP) to assist with work life balance
  • Management Referral Program with up to a $4,000 payout for qualifying management positions

Pay: $22 - $24 / hour

Job Summary:

The Kitchen Supervisor is generally in charge of food production. He/she also supports the Sous Chef and Executive Chef by completing projects as directed. The Kitchen Supervisor may be required to temporarily assume the duties of the Sous Chef/Executive Chef in his or her absence.


Responsibilities typically include:

  1. Kitchen Management:

    • Staff Supervision: Supervising and directing the kitchen staff, including cooks, dishwashers and prep cooks.
    • Scheduling: Creating work schedules for kitchen staff, taking into account the restaurant's busy periods and staff availability.
    • Training: Providing training and guidance to kitchen staff on food preparation techniques, safety protocols, and kitchen procedures.
    • Workflow: Ensuring a smooth workflow in the kitchen to meet service standards and minimize wait times for customers.

  2. Food Preparation:

    • Quality Control: Ensuring that all dishes meet quality and presentation standards set by the establishment.
    • Food Safety: Overseeing food safety and sanitation procedures to maintain a clean and safe kitchen environment.
    • Inventory Management: Monitoring and managing kitchen inventory, including ordering supplies, tracking usage, and minimizing waste.
    • Recipe Adherence: Ensuring that all dishes are prepared according to established recipes and portion sizes.

  3. Service:

    • Communication: Coordinating with front-of-house staff to ensure timely food service and address any customer concerns or special requests.
    • Problem Solving: Handling any kitchen-related issues or complaints that may arise during service.

  4. Safety and Compliance:

    • Health Codes: Ensuring that the kitchen complies with health and safety regulations and inspections.
    • Equipment Maintenance: Overseeing the maintenance and repair of kitchen equipment to keep it in good working condition.

  5. Cost Control:

    • Budgeting: Assisting in budget planning and cost control measures to maximize profitability.
    • Waste Reduction: Implementing strategies to minimize food and ingredient waste in the kitchen.

  6. Record-Keeping:

    • Documentation: Maintaining records related to inventory, food safety, employee schedules, and other kitchen operations.

  7. Team Leadership:

    • Motivation: Providing leadership and motivation to kitchen staff to maintain a positive and productive work environment.
    • Conflict Resolution: Addressing conflicts or issues among kitchen staff and working to resolve them constructively.

Education/ Experience/ Skills:
•Excellent interpersonal, verbal, and written communication skills.
•Detailed oriented with a strong emphasis on accuracy and time management.
•Minimum 1 year experience in a similar supervisory role, in a high-volume restaurant environment
•Private events/banquet experience is preferred.

Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position.

We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law.

Specialty Restaurants maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing of a background check.