Kitchen Supervisor

• Manages all aspects of the kitchen under the direction and guidance of the Head Chef.
• Complete and analyze temperature and sanitation logs.
• Assists with banquets, special events, and menu creation.
• Periodically cook on line as needed. 
• Must have working knowledge of the menu and specials, including pricing structure.
• Ensures high-quality and well-presented food and beverages are served within established time frames.
• Monitors staff daily to ensure all systems, protocols, and quality assurance tools are utilized correctly.
• Visits guest service areas to assess satisfaction levels.
• Communicates with staff regularly.
• Responsible for training staff to ensure consistency, high levels of service, and guest satisfaction.
• Provides the type of service that exceeds guests’ expectations.

• Must have a Food Service Worker's License.
• Must fully understand the POS system and all related programs.
• Hold yourself, your supervisors, and your co-workers to the highest standards.
• Work together with management to establish an environment in which everyone is informed and involved.
• An ability to use tact and appropriate judgment to smooth out challenges with guests

Work Conditions: Amount of Time:

• Stand 2/3 or more
• Walk 2/3 or more
• Sit 2/3 or more
• Talk or Hear 2/3 or more
• Use Hands 1/3 to 2/3
• Climb or balance up to 1/3
• Stoop, kneel or crouch up to 1/3
• Reach with hands up to 1/3
• Taste or Smell 2/3 or more
• Lift up to 10 lbs. 2/3 or more
• Lift up to 25 lbs. 1/3 or more
• Lift up to 50 lbs. 1/3 to 2/3