Kitchen Supervisor

Overview

1. Job Summary The Kitchen Supervisor oversees the daily operations of the kitchen and food preparation areas to ensure efficient, high-quality service, and adherence to food safety standards. This role supervises kitchen staff, coordinates workflow, manages inventory, and maintains a clean and safe working environment.

• Collaborate with the Executive Chef in planning and executing the culinary vision for the restaurant.
• Oversee food preparation and ensure dishes are executed with precision.
• Collaborate with the kitchen team to maintain a smooth workflow.
• Uphold the highest standards of food safety, cleanliness, and sanitation.
• Train and mentor kitchen staff to maintain excellence in culinary techniques and presentation.
• Manage prep work, station assignments and kitchen flow to support a seamless service.

• Lift and carry up to 50 lbs. frequently (e.g. Bulk food items, equipment, inventory).
• Ability to communicate clearly and effectively.
• Ability to stand and walk for extended periods (up to 10-12 hrs. per shift) especially during meal prep and service.
• Frequent bending, stooping, reaching, and twisting during food preparation and equipment handling.
• Manual dexterity and fine motor skills for chopping, slicing, plating, and using kitchen tools and machinery.
• Ability to work in hot, humid and fast-paced kitchen environments.
• Able to taste and smell food to ensure quality and consistency.
• Visual acuity to monitor food presentation, cleanliness, and safety standards.
• May require climbing ladders or using step stools to access upper storage or equipment.

• Good interpersonal skills. Can communicate with staff effectively. Leads by example.
• Good grasp of 4-walls marketing plans.
• Lives in the solution, not the problem. Constantly strives to improve working environment and conditions for staff.
• Customer –driven. The customer is the beginning and end of every discussion and decision.
• Cost management. Knows costs, cost percentages, and how to reduce waste and loss while improving performance.
• Uses logic and reasoning to identify the strengths and weaknesses of alternative solutions. Knows how to implement solutions to problems and knows when to ask for help.
• Knows the importance of timeliness and follow up. Manages their time accordingly.
• Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
• Ability to lift up to 35 pounds and stand for a normal shift, up to 8 hours.

• Conducting inspections of products, services, or processes to evaluate quality or performance.
• Controlling operations of equipment or systems.
• Knows how to work in Excel, Word, and PowerPoint.
• Knows food costing, writing recipes, quality assurance compliance.

• Motivating, developing, and directing people as they work, identifying the best people for the job.
• Knows how to counsel staff positively, give goals, and hold self and others accountable.
• Managing one s own time and the time of others.
• Understands process management.
• Determining how money will be spent to get the work done, and accounting for these expenditures.

• Databases - Using a computer application to manage large amounts of information, including creating and editing simple databases, inputting data, retrieving specific records, and creating reports to communicate the information.
• Graphics - Working with pictures in graphics programs or other applications, including creating simple graphics, manipulating the appearance, and inserting graphics into other programs.
• Internet - Using a computer application to create, manipulate, edit, and show virtual slide presentations.
• Navigation - Using scroll bars, a mouse, and dialog boxes to work within the computer s operating system. Being able to access and switch between applications and files of interest.
• Spreadsheets - Using a computer application to enter, manipulate, and format text and numerical data; insert, delete, and manipulate cells, rows, and columns; and create and save worksheets, charts, and graphs.
• Word Processing - Using a computer application to type text, insert pictures, format, edit, print, save, and retrieve word processing documents

• Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
• Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
• Count money and make bank deposits.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
• Monitor budgets and…