Kitchen Supervisor

Kitchen Supervisor

Initially, the posting is for the Kitchen Supervisor position at John Knox Village. The Village features 7 dining outlets spread across 400 acres, each with a unique menu and service style. Lakeside Grille (quick service), Fireside cafeteria, Courtyard Café, Places Restaurant, Stories Public House, Metropolitan full‑service restaurants, and a Coffee Shoppe. Kitchens vary from scratch, cook‑to‑order, batch cooking, and mix scratch operations.

All outlets use prep and line cooks under chef leadership. Check averages range from $6.50 to $20.00. Positions offer full‑time and part‑time hours, with earliest start at 7 am and latest close at 8 pm. Full‑time roles are eligible for benefits including up to 5 weeks of PTO. Servers at full‑service sites earn higher wages and gratuities.

Responsible for the coordination and supervision of food production. Assists with menu planning, forecasting, purchasing, receiving and storage, inventory control, food preparation and serving. Maintains quality standards of food served and prescribed production standards. Follows instructions and carries out assignments properly. Supports the Village’s mission, values, and service/hospitality (PRIDE) expectations. Completes required training hours.

• Plans and directs the function of the food production department.
• Ensures that quality of food being served meets John Knox Village and State regulations.
• Schedules staff and supervises the work of others.
• Adheres to all safety regulations and requirements.
• Handles stress well and maintains good relationships with coworkers and customers.
• Maintains acceptable standards of workplace conduct.

Other responsibilities may be assigned by the supervisor as warranted by business needs. The incumbent is expected to perform all assigned responsibilities.

• Associate’s degree (AA) or equivalent from a two‑year college or technical school in Culinary Arts or related field. Equivalent experience is considered.

• Must obtain a current Food Handler Permit within 15 days of start date.
• Must possess a Missouri Class E Driver’s License or obtain one within 90 days of hire.

• Ability to work with a large group of residents/customers.
• Intermediate knowledge of cash handling and cash register operation.
• Awareness of cost control responsibilities within the department.
• Basic knowledge of Microsoft Word, Excel, and Outlook.
• Ability to work irregular hours.
• Ability to speak in simple sentences.
• Ability to read and interpret documents such as safety rules, operating instructions, handbooks, and procedure manuals.
• Ability to write reports, business correspondence, and procedure manuals.
• Ability to perform simple arithmetic (add/subtract two‑digit numbers, multiply/divide with tens and hundreds).
• Ability to perform tasting and/or smelling.
• Ability to apply common sense to carry out detailed written or oral instructions.

• Primarily works in a kitchen and restaurant environment.
• Subject to indoor environmental conditions, including temperature changes.
• Exposure to hazards such as moving mechanical parts, high heat, infectious diseases, and sharp blades.
• Requires function around individuals with challenged mental capacities.
• May be called to assist other departments in emergencies.
• Exposure to extreme heat and cold while working with ovens, grills, cooktops, freezers, coolers, and steam.

The following physical demands may be representative of what is required for this role. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this job.

• Maximum occasional lift of 55 lbs from 4‑64 inches; maximum frequent lift of 35 lbs from 0‑75 inches.
• Maximum occasional carry of 55 lbs at self‑selected height for 50 ft; maximum frequent carry of 25 lbs for 100 ft.
• Maximum occasional horizontal push/pull of 60 lbs for 50 ft; maximum frequent horizontal push/pull of 18 lbs (2 persons of 35 lbs) for 1300 ft; maximum occasional vertical push/pull of 30 lbs from 36‑72 inches.
• Frequent…