Kitchen Supervisor

Kitchen Supervisor

Assists in the execution of the property's culinary strategy and operation to include: food preparation, ordering, menu design, recipe development, staff development.

Essential Duties:

• Prepares food orders in a timely manner to ensure proper stocking to meet demand.
• Assists in expediting orders and facilitating efficient workflows to ensure guest order accuracy and timeliness.
• Assists in the development of menu items and recipes.
• Assists in the development of food prep lists.
• Maintains and monitors budgeted food costs and works closely with the senior culinary leader.
• Maintains sanitation standards and assists with health department inspections.
• Assists with monthly inventory counts of food and other supplies.
• Monitors and receives all ordered food products and supplies, ensures proper storage and FIFO rotation.
• Assists the department manager in interviewing, training, planning, assigning, and directing work.
• Makes recommendations when hiring, evaluating performance, rewarding, and disciplining associates.
• Addresses complaints and resolves problems.
• Assists in the coordination of department members that may include, but is not limited to: Cooks, Lead Cook, and Pantry Cook.
• Assists in monitoring business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses.
• Incorporates safe work practices in job performance.
• Regular and reliable attendance.
• Performs other duties as required.

Minimum Requirements Education/Experience:

High school diploma or general education degree (GED); or one to six months related experience and/or training; or equivalent combination of education and experience.

Physical Demands:

Frequently stands, walks, uses hands to finger feel or handle, reaches with hands and arms. Regularly talks or hears. Occasionally sits, climbs, balances, stoops, kneels, crouches, crawls, tastes or smells. Frequently lifts up to 25 pounds and regularly lifts up to 50 pounds.

Environment/Noise:

Frequently works in extreme heat (non-weather), in areas with moving mechanical parts and with toxic or caustic chemicals. Occasionally works in extreme cold (non-weather). Noise level is moderate.

Certificates/Licenses:

• Must be ServSafe Certified (Food Manager & Alcohol) or TIPS equivalent.
• Basic knowledge in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports. Applicable Sanitation Training.

Job Knowledge, Skill, and Ability Preferences:

• Demonstrated ability to communicate and express ideas and directives clearly to associates.
• Proven multi-tasking, organizational and time management skills to ensure a quick response to client needs.
• Strong written and verbal communication skills.
• Professional and courteous demeanor.
• Demonstrate a strong commitment to company values.
• Computer proficiency in Microsoft products such as Word, Excel, PowerPoint and Microsoft Outlook.
• Working knowledge of food and beverage service equipment and current trends.
• Exceptional personal hygiene and positive representation of the organization to Troon employees, clients and vendors.
• Fluent in English speaking, writing and understanding.
• Ability to read and speak English may be required in order to perform the duties of the job.

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform.