POSITION SUMMARY:

Under the direction of the Restaurant Manager or if designated to BBGG the Kitchen Manager, the Kitchen Supervisor supervises and coordinates activities of Bay Mills Resort & Casinos Food & Beverage areas.

ESSENTIAL FUNCTIONS:

1.Provides exemplary customer service by “Exceeding Expectations One Opportunity at a Time”.

2.Exhibits a positive and involved team attitude to all and promotes positive relations through an environment that encourages open communications, trust and mutual respect.

3.Supervises food service and production employees in a professional and humanistic manner to develop teamwork and achieve projected goals.

4.Makes sure that employees in each area are communicated with and are providing all agreed upon service standards to all patrons, sanitation standards, productivity standards and ensure exceptional guest satisfaction.

5.Maintains good communication with potential clients and all involved with conference/banquet events. Updates menus, prices and programs.

6.Sets clear expectations, continuously trains and coaches staff while reviewing progress. Provides feedback and guidance while holding people accountable.

7.Supervises staff assessments, scoring and period reviews.

8.Cooks foodstuffs in quantities according to menu and number of persons to be served.

9.Implements new menu items that will increase customer satisfaction and perception of value.

10.Observes and tests food being cooked by tasting, smelling, and piercing with form to determine if it is cooked.

11.Supervises cook and tastes, smells, and observes food to ensure conformance with recipes and appearance standards.

12.Maintains proper inventories of related food & beverage products. Continuously monitors pricing and attempts to always procure the best products at the best pricing.

13.Ensures the quality levels of food & beverage products and maintains quality standards in production, services, facilities and guest satisfaction including safe serving and holding temperatures

14.Works closely with Security and Surveillance Teams to maintain processes and integrity of policy and service in a highly regulated environment.

15.Ensures that patrons in all service areas are provided with exceptional food products and guest experience.

16.Must be present frequently in the determined primary outlet and operational area to inspect, supervise, coach and direct.

17.Ensures that all standards regarding food safety, safe product handling and physical plant are prepared and presented per established standards.

18.Monitors and maintains standards of ticket times and buffet service standards.

19.Interacts with customers to determine level of satisfaction, areas of underperformance and research future promotion and revisions of product, service and environment.

20.Monitors, maintains and delegates prep lists to ensure adequate supplies are in place prior to service.

21.Maintains repair and maintenance of all equipment and operational elements of outlets through direct repair coordination with BMRC Maintenance Department.

22.Interviews and evaluates employment applicants screened by the Human Resources Recruiter and hires the best available qualified applicants for the needs of the business following tribal preference guidelines.

23.Manages training and development of the kitchen outlet team.

24.Develops and implements departmental policies and procedures.

25.Makes sure that employee call-ins and no shows (within one-hour guideline policy) are covered and violations documented

26.Consistently applies the Bay Mills Personnel Policies and Procedures fairly to all departmental employees.

27.Responsible for learning and following daily policies and procedures for the F&B Department and Bay Mills Resort & Casinos.

28.Must attend all mandatory trainings designated by the Human Resources Department and/or Department Manager, including TIPS.

29.Other duties may be assigned within the scope and complexity of this position’s essential functions.

PHYSICAL REQUIREMENTS:

While performing the duties of this job, the employee is regularly required to stand for extended periods of time. The employee must bend, squat, climb, crouch, kneel, and push/pull. The employee must occasionally lift and/or move up to 100 pounds while frequently lifting and/or moving up to 75 pounds. The employee is regularly exposed to dust and cold when working in the freezer and coolers. The employee is regularly exposed to marked changes in temperature and humidity and moving machinery, moderate noise, heat, cold, smoke and hot surfaces involved in cooking food, grease and dirty surfaces, use of caustic chemicals. The employee may experience cuts, burns, sprains and strains.

POSITION REQUIREMENTS:

1.Must have High School Diploma. Associate Degree desired.

2.Must have two to five years’ kitchen management experience in maintaining a high level of food quality, high volume, customer service and cleanliness in an upscale hospitality operation.

3.Experience in feeding large numbers of persons a superior product. Must have short order cooking experience.

4.Must have a positive, outgoing personality.

5.Must possess strong administrative, organizational, and communication skills as demonstrated through past work experience.

6.Must have excellent working knowledge of computers and electronic ordering systems.

7.Leads by example, works alongside fellow employees to insure proper presentation and to enforce teamwork.

8.To perform this position successfully, an individual must be able to satisfactorily perform each function listed under the essential functions and physical demands categories of this position description.

9.Must have an excellent past work record, including attendance.