Commissary Kitchen Supervisor

2 weeks ago

Canton, United States Trillium Full time

**Commissary Kitchen Supervisor**

**Position Summary**

Trillium is looking for a Commissary Kitchen Supervisor to join our team at our Canton location In this position, you will be responsible for the delegation of technical food production. Additionally, you will be responsible for the smoker and preparation of barbecue menu items in accordance with our standards, menu specifications, and production schedules. The Commissary Kitchen Supervisor will work to continually improve guest and employee satisfaction while maximizing financial performance in all areas of responsibility.

**Essential Job Duties and Responsibilities**:
Kitchen Management
- Execute and supervise food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items, etc.
- Assist commissary team and supporting the Culinary Operations Manager and Pastry Chef in maintaining consistency and quality standards throughout the commissary kitchen
- Monitor food costs and supervise food production to control daily food costs effectively
- Maintain kitchen sanitation to ensure the cleanliness and sanitation of the kitchen and equipment to create a healthy and safe work environment, in accordance with industry standards and regulations
- Quality control, such as check quality of food daily, rotate perishable and non-perishable items appropriately, and dispose of expired or spoiled food
- Oversee documentation and records of date marking and temperature monitoring activities, including logs of inspections, corrective actions taken, and any relevant documentation. Ensure compliance with local health regulations and industry standards regarding food safety practices.
- Monitor and ensure compliance with recipe specifications outlined by the Culinary Operations Manager
- Assist in the daily ordering of products needed for commissary kitchen operations
- Work closely with logistics personnel to plan efficient routes and schedules for deliveries to Trillium locations, optimizing resources and minimizing delays
- Inventory management for accurate recording and tracking of received products and supplies in the inventory management system. This involves updating inventory records, assigning storage locations, and organizing incoming items for efficient access and retrieval.
- Complete all necessary logs and paperwork pertaining to the commissary kitchen in a timely manner as defined by the Culinary Operations Manager

Leadership
- Inspire a passionate team culture in support of consistent execution of Trillium’s goals
- Drive a culture of continuous improvement and strive for operational excellence by collaborating with cross-functional teams
- Lead a team to achieve a consistently great product daily
- Approach challenges from solutions-based point of view, providing positive, actionable solutions when faced with challenges
- Ensure that Trillium Handbook policies, procedures and standards are maintained and followed in a consistent and fair manner
- Train, coach and retrain employees on technical food production processes as required

Food Production
- Execute BBQ recipes on a daily basis
- Perform technical culinary food production, portion control, and service standards
- Follow production schedule of menu items
- Food preparation of meats/poultry/game/fish, vegetables, and fruits
- Work independently on smoker, producing consistent products meeting Trillium standards
- Prepare sauces & spices for seasoning
- Prepare meat for smoking
- Carry out instructions received by the Culinary Operations Manager
- Clean and sterilize grill & smoker equipment and tools before utilizing and maintaining a cooking station neat and clean
- Stock inventory appropriately
- Set up and stocking stations with all necessary supplies
- Ensure that food comes out simultaneously, in high quality and in a timely fashion
- Comply with nutrition and sanitation regulations and safety standards
- Maintain a positive and professional approach with coworkers and customers
- Lift and move equipment to and from work stations, stove, and refrigerator

**Food Safety**
- Maintain a clean and sanitary work station and equipment
- Maintain proper cooking temperature, product cooling, and labeling
- Properly store, rotate, and manage all food products following local, state, federal, and company guidelines and procedures
- Additional duties may be assigned as necessary.

**Desired Qualifications & Abilities**

Qualifications **& **Experience
- Minimum 1-2 years kitchen staff supervisory experience
- Minimum 2-3 years large batch food production experience
- Minimum 1 year experience smoking meats using hard fuel
- ServSafe Food Manager certification, required, or obtained within first 30 days of employment
- ServSafe or MA Allergen certification, required, or obtained within first 30 days of employment
- Choke Saver certification preferred
- Well-rounded food background with extensive knowledge of kitchen equipment

Knowledge, Skills, and Abilities
- E

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