Job Overview

Supervises line and production cooks and stewards throughout their respective areas and ensures positive performance that adheres to budget and meets standards by performing the following duties:

Position Description

  • Ability to perform all responsibilities of each position in the kitchen.
  • Conducts proper ordering procedures to maintain appropriate par levels of all kitchen related products.
  • Ensures a high standard of service efficiency, sanitation, and training and safety practices.
  • Performs a daily walk-through of inventory to determine daily production.
  • Conducts meetings with staff at regular intervals.
  • Assists Kitchen Manager with labor control and assigning duties to supervisors and Staff Members and
  • timely delivery of Staff Member evaluations.
  • Accountable for the development, coaching, discipline, and mentoring of Staff Members.
  • Ensures accurate completion of culinary Staff Member schedules in accordance with forecasted business volume.
  • Anticipates and recommends employment needs.
  • Assists Kitchen Manager with coordinating catering/banquet functions with the appropriate Department
  • Head.
  • Ensures proper plate presentation and adherence to product specifications and recipe guidelines.
  • Responsible for quality and consistency of products and waste prevention.
  • Assists in training new Staff Members within their department.
  • Notifies appropriate Department Head of low inventory and recommends new inventory.
  • Ensures the highest quality product reaches our guest and meets specifications.
  • Ensures that all productivity and quality standards are maintained.
  • Ability to calculate COGS and troubleshoot discrepancies in cost reporting.
  • Ability to forecast Labor Cost based on historical data and trends.
  • Maintains high-level of knowledge regarding the company’s products and happenings and communicates
  • properly to guests; establishes rapport with all guests through name recognition.
  • Performs other duties and tasks as assigned or determined by Department Heads and moves with a sense of urgency.
  • Understands and utilizes all safety and sanitation practices as defined in the safety program and reports any accidents.
  • Adheres to all company policies and procedures as established in the Staff Member Handbook.

Skills and Experience

  • Three to five years’ experience working in a supervisory capacity required.
  • Good written and verbal communication skills.
  • Ability to interact professionally with other departments and outside contacts.
  • Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal
  • supervision.
  • Good judgment and decision making abilities.
  • Experience in a high volume environment required.
  • Ability to supervise multiple levels of culinary workers.
  • The characteristics described below are representative of those that must be met by a staff member to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.