Kitchen Supervisor Westport Plaza

2 weeks ago

St Louis, United States So Hospitality Group Full time
 
Responsibilities
  • Assist all activities for the CM (Culinary Manager)
  • Food preparation and recipe adherence
  • Hiring, training and scheduling of kitchen staff and back of house 
  • Maintenance of kitchen organization, appliances and sanitation standards
  • Responsible for purchasing, inventory and cost control 
  • Maintain a profitable operation
  • Work closely with General Manager in developing  
  • Assist in coordinating event scheduling, set up and breakdown 
  • Monitor proper use of POS system and updating menu items
  • Support and implement the Company local store marketing programs
  • Promote high service standards
  • Leads and contributes to local BOH meetings with influential and pertinent agenda topics
  • Utilize the shop reports, staff evaluations and DM site evaluations to develop guest oriented quality of service and delivering the WOW and cleanliness action plans to enhance guest total satisfaction
  • Ensure that the restaurant operates efficiently and effectively within the Company’s fiscal and operational guidelines
  • Ensures all operations are in line with company standards, with exceptional scores including:
    • P&L Statements, Shop Reports, Health Inspections and DM Site Evaluations
  • Conducts all evaluations with GM and utilizes team to implement any changes necessary to maintain an exceptional score

Food Preparation and Production
  • Ensure that all menu items are made according to recipe and presented in a manner consistent with all drunken fish locations
  • Maintain a working knowledge of all recipes, products and production procedures
  • Ensure established standards of food safety and sanitation are maintained
  • Purchase food products within established guidelines and protocols
  • Oversee correct receipt, storage and handling of food products to ensure quality and freshness at all times

Preferred Skills
  • Experience in all stations on the line, Knowledge of correct portions and recipe costing
  • Creative presentation a must for individual plates 
  • Proactive, punctual and ability to be a good leader 
  • Train serving staff to understand menu items through tastings and regular updates
  • Outgoing personality/ enhance guest experience
    Flexibility in schedule
  • Able to work the line with your team to develop relationships and maintain labor cost

Preferred Qualifications
  • Must have at least 3+ years’ experience working as a Chef/Sous Chef/Kitchen Manager, in an upscale or fine dining restaurant
    • Hospitality background a must
  • Knowledge of computers
    • Microsoft word, Excel, Outlook, PowerPoint, OneNote
  • Must be internally motivated and detail oriented and have a passion for teaching others
  • Good people management skills, communication and listening skills. Must be flexible and adaptable to change
  • Must be able to work a flexible schedule including days, nights, weekends and holidays
  • Culinary Training Degree
  • Serv Safe a plus or willing to attain
 

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