Supervisor-Kitchen

Role overview

Kitchen and food service duties

• Supervise and coordinate cooks and other kitchen workers.
• Determine food presentation and create decorative displays; ensure portions, arrangement, and decoration are appropriate.
• Monitor preparation quantities; prepare special meals or substitute products as needed.
• Inform Food and Beverage staff about rejected products and menu specials.
• Assist kitchen staff and provide cooks with needed items.
• Monitor kitchen supplies and food inventory.
• Maintain kitchen safety-program records, ensure food quality, and report products that do not meet specifications.

Staff, safety, and service duties

• Assist management with hiring, training, scheduling, evaluation, coaching, discipline, and motivation of employees.
• Follow company and safety policies; report accidents, injuries, and unsafe conditions; complete safety training and certifications.
• Maintain professional appearance, protect confidential information and company property, and meet guest service and quality standards.
• Communicate professionally, support team goals, maintain positive work relationships, and respond appropriately to colleagues’ concerns.
• Perform other reasonable duties requested by supervisors.

Desirable qualifications

• A technical, trade, or vocational school degree is desirable.
• Four to six years of related work experience is desirable.
• At least two years of supervisory experience is desirable.

Physical demands

• The role involves standing, sitting, or walking for extended periods and bending, stretching, twisting, and reaching above the head and below the knees.
• The role involves moving, lifting, carrying, pushing, pulling, and placing objects weighing up to 25 pounds without assistance.