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Kitchen Supervisor
2 months ago
The Kitchen Supervisor will be responsible for the efficient and effective operation of the kitchen and food production, ensuring that operating costs are minimized and services are delivered to the highest standards.
Key Responsibilities- Assist the General Manager in budgeting and controlling food costs, payroll, and other overheads.
- Ensure guest satisfaction through the smooth and effective running of day-to-day operations.
- Create and implement recipes and production methods to maintain high-quality standards.
- Control purchasing and receiving of food items, working closely with the purchasing manager and general manager.
- Test and evaluate products for quality, yield, and market price.
- Forecast volume and control purchasing of food quantities to achieve maximum profitability.
- Compile new banquet menus as required.
- Inspect food service sections during service time to ensure correct standards are maintained.
- Control equipment and schedule maintenance.
- Plan and organize the efficient and effective utilization of food production staff.
- Assist with establishing effective office procedures for handling daily menus, banquet menus, purchases, and general correspondence.
- 2 years of culinary experience in a hotel or restaurant kitchen, with a minimum of 1 year of kitchen supervisory experience.
- Proven culinary skills and ability to lead, develop, and motivate staff.
- Ability to teach employees the importance of interacting with internal and external guests and solving internal requests.
- Ensure all health standards are consistently maintained.
- Ensure all safety and security policies and procedures are followed.
- Ability to train staff to produce high volumes of work while maintaining quality standards.
- Self-motivated and able to work with limited supervision.
- Ability to write and perform daily prep lists and par sheets.
- Requires a working knowledge of sanitation standards.
- Eye-hand coordination needed to use all kitchen equipment.
- Highly motivated self-starter focused on quality, organization, cleanliness, and teamwork.
- Ability to work in a fast-paced high-pressure work environment.
- Ability to prioritize, organize, and follow up.
- Must be able to utilize culinary tools and taste/smell.
- Flexible schedule to include nights, weekends, and holidays.
- Move, bend, lift, carry, push, pull, and place objects weighing up to 50 pounds without assistance.
- Stand or walk for an extended period or for an entire work shift.
- Requires repetitive motion of arms and hands.