Kitchen Supervisor

Job description

***RFI Response***
The position will train personnel, monitor food service operations and will perform human resources activities

***Original Duties***
• Manage food service operations or parts of operations.
• Able to successfully work all cooking stations
• Communicate with members to resolve complaints or ensure satisfaction.
• Cut cooked or raw foods.
• Be able to approach all duties and tasks in a professional, timely, and diligent manner
• Approach all employees and tasks with respect and with a team attitude.
• Inspect kitchen, equipment, or supplies to ensure conformance to standards.
• Prepare foods for cooking or serving.
• Train food preparation or food service personnel.
• Clean food preparation areas, facilities, or equipment.
• Assist customers with seating arrangements.
• Present food or beverage information or menus to customers.
• Perform human resources activities.
• Coordinate activities of food service staff.
• Maintain food, beverage, or equipment inventories.
• Coordinate the timing of food production activities.
• Monitor food services operations to ensure procedures are followed.
• Record operational or production data.
• Estimate supplies, ingredients, or staff requirements for food preparation activities.
• Order materials, supplies, or equipment.
• Schedule equipment maintenance.
• Plan menu options.
• Evaluate the quality of materials or products.

Special Requirements

This position operates in a private club setting. The employee also works in a hot, humid, and noisy environment. The employee may be exposed to hazards, including, but not limited to, cuts, slipping, tripping, falls, and burns. Frequent hand washing is required. While performing the duties of this job, the employee is regularly required to talk and hear. This position is very active and requires standing and moving for an extended period. It also requires walking, bending, kneeling, stooping, kneeling, climbing, crouching, twisting, or reaching, push, pull or lift up to 50 pounds. Continuous repetitive motions.

Typical shifts are 7:00 a.m. - 3 p.m., 8:00 a.m. - 4:00 p.m., 9:00 a.m. - 5:00 p.m., 1:00 p.m. - 10:00 p.m., or 3:00 p.m. - 10:00 p.m., Monday through Sunday. The specific days and hours of work will vary depending on scheduling and business level. Must be able to work all shifts. The business is open seven days per week, and weekend and holiday work will be required.

This position supervises the work of other cooks.

A minimum age requirement of 18 years of age.

All applicants must pass drug tests and background checks, including domestic and H2B visa-holder employees in seasonal, full-time, and annual positions.