KITCHEN SUPERVISOR en COMANCHE

Job Details

• Responsible for managing, developing and mentoring staff of full-time and part time stewarding and culinary employees, including recommending employment actions such as hiring, firing, and disciplining.
• Ensures event staff ore aware of work place expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback.
• Responsible for ensuring that budgeted food percentages ore achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control.
• Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees.
• Ensures that the purchasing and preparation of all food products meet CNE's standards of quality and consistency. Responsible for ensuring quality, consistency and style of concept ore maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings ore met. Monitors all food served relative to appearance, temperature, sanitary and quality standards.
• Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel.
• Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness.
• Assists with the delivery and set-up of catered services and food service areas as needed.
• Assists the Sous Chef in overall kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff.
• Maintains a positive and compliant employee relations climate. Assists the Sous Chef with the staffing, training, evaluation and counseling of kitchen staff. Rapidly solves problems.
• Promotes support and communication with entire staff. Positively interacts with front of house staff.
• Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff.
• Responsible for fulfilling kitchen record keeping and administrative requirements including food inventories and invoicing of food products on behalf of the suites kitchen. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas within the suites kitchen.
• Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept.
• Performs other duties as assigned.

PHYSICAL & ENVIRONMENTAL DEMANDS:

The Kitchen Supervisor regularly required to stand in a stationary position for 75% or more of their shift, communicates and exchanges information with coworkers and guests, and maintains the kitchen area and personnel. The Kitchen Supervisor is required to reach with hands and arms, and to sit; climb or balance; and stoop, kneel, crouch or crawl. The Kitchen Supervisor is regularly required to do light lifting of objects up to 75 pounds. Work is performed throughout all areas of the facility where the noise levels vary from quiet to loud depending on the time of day, the specific location, and the amount of business. The Kitchen Supervisor must be able and willing to work evenings, weekends, and holidays and in a smoke-filled environment. The workplace is also under constant surveillance both inside and outside the facility.

The Kitchen Supervisor may be exposed to the risks associated in attempting to resolve contentious issues with difficult guests and staff members. Reasonable accommodations may be mode to enable individuals with disabilities to perform the essential functions.

ACKNOWLEDGMENTS:

I have read this position description and certify that I can perform the duties and responsibilities, with or without an accommodation, and understand and accept the physical and environmental demands.

EDUCATION AND/OR EXPERIENCE:

• Minimum of 2-3 years kitchen management experience in a full service restaurant or events venue. Casino experience preferable.
• Demonstrated and verifiable track record of meeting projected costs.
• Professional appearance and presentation required.
• Knowledge of and skill in using computer software, including MS Word/Excel/Outlook.
• Maintains a current Food Handler's cord and alcohol service permit if required by state or local government.
• Working knowledge of employee scheduling in a hospitality environment.
• High School Diploma, or equivalent to include Home School Certificate.