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Kitchen Supervisor

2 months ago

New York, New York, United States Legends Full time
About the Role

The Culinary Supervisor is a key member of our team, responsible for coordinating the day-to-day operations of the kitchen area. This role reports directly to the Executive Chef and is an excellent opportunity for a motivated and experienced culinary professional to join our team at Legends.

Key Responsibilities
  • Coordinate the day-to-day operations of the kitchen area, ensuring seamless execution of food preparation and service.
  • Lead a team of culinary staff with respect and commitment to exceeding guest expectations daily.
  • Adhere to Legends' Uniform and Grooming guidelines and perform daily uniform checks with staff.
  • Ensure assigned staff are preparing food items in compliance with portion size, quality standards, departmental rules, policies, and procedures.
  • Maintain Department of Health (DOH) and Legends standards, ensuring a high-quality level of food, food temperatures, rotation of product, cleanliness, and sanitation standards.
  • Maintain cleanliness of kitchen, including walk-in coolers, dry storage, shelves, walls, floors, and drains.
  • Ensure all food preparation equipment is clean and sanitized and that it is kept in a safe and operable condition.
  • Identify and store meats, poultry, seafood, pasta, starches, dairy products, and all other food items according to established standards.
  • Participate in inventory monthly for department of responsibility.
  • Participate as a team player with specific responsibilities as related to preparation, excellent service, and delivery of product.
  • Practice safe work habits, follow all safety policies and procedures, and regulations, complete company-wide safety training, and additional job-specific safety training.
Requirements
  • Ability to read, speak, and write in English.
  • 18 years of age, or older.
  • Current food safety certification.
  • Knowledge of food and beverage preparations, service standards, guest relations, and etiquette.
  • Professional training through a culinary education or working in a fast-paced, high-volume, full-service fine dining restaurant/catering facility.
  • Possession of sufficient mobility to perform assigned tasks, including constant reaching, bending, stooping, wiping, pushing, and pulling, standing, and walking for extended periods of time.
  • Ability to interact with co-workers in order to assure compliance with company service standards.
  • Ability to prioritize tasks in a fast-paced, team-oriented setting.
  • Ability to lift and transport food and other items weighing up to 50 pounds.
  • Ability to work all OWO events, including extended hours, nights, weekends, and holidays.