Culinary Operations Supervisor

2 weeks ago


Erie, Pennsylvania, United States PID LLC Full time
Job Overview

The Kitchen Supervisor plays a crucial role in maintaining the quality and efficiency of kitchen operations. This position requires a proactive leader who can manage staff and ensure exceptional service in a dynamic environment.

Key Responsibilities

Leadership and Management

  • Act as the primary authority in the absence of the Chef.
  • Provide essential support to the management team, including:
    • Staff scheduling and organization
    • Training personnel in a fast-paced setting
    • Managing inventory and supplies
    • Ensuring proper food rotation
    • Addressing disciplinary matters with line staff
  • Demonstrate the ability to work autonomously under pressure, making quick decisions to uphold product quality and freshness.
  • Collaborate closely with service staff and outlet managers to maintain high guest satisfaction standards.
  • Adjust staffing levels based on expected business volume.
  • Provide operational support to staff while emphasizing quality service to achieve complete guest satisfaction.
  • Exhibit strong leadership skills to guide both staff and guests effectively in a high-pressure environment.
  • Perform additional duties as assigned by management.
Qualifications
  • A minimum of two years of supervisory experience is required.
  • Availability to work flexible hours, including weekends and holidays.
  • Experience in managing, training, and resolving employee-related issues.
  • Oversee the quality of service provided by employees, ensuring sanitation and cleanliness standards are met.
  • Physical ability to lift at least 30 pounds and remain on feet for extended periods.
  • Accountable for enforcing company policies and procedures, including appropriate documentation.
  • Proficient in cash handling procedures and familiar with Point of Sale systems.
  • Basic computer skills, including proficiency in Excel and Word, with a willingness to learn new software as needed.
  • Work collaboratively with all management and staff to ensure departmental success.
  • Serve-Safe Certification is advantageous.
  • Ability to engage with both internal and external guests with enthusiasm.
Educational Background

A High School diploma or equivalent is required. A Culinary Degree and Safe Food Handling Certification are preferred.



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