SUMMARY :

The Kitchen Supervisor (KS) assists in managing inventories, checking the adequacy of food supplies and kitchen equipment, and is competent in all aspects of the kitchen and each of its stations.

The KS performs with the proper and timely execution of all events, breakfast, lunch and dinner services and assists in the opening and / or closing of the kitchen, as needed as scheduled.

In addition, the KS is expected to know and execute the exposition (expo) of the kitchen line during meal periods. The KS is responsible for properly expediting, organizing and selling of food tickets as they are ready, while ensuring the utmost quality of every dish coming through and heading out to the dining room.

Essential job FUNCTIONS :

• Monitoring employee performance and providing feedback to help them improve their skills
• Scheduling shifts, training new hires, and evaluating current staff members to ensure they are meeting Maverick Hotels and Restaurants standards
• Evaluating the condition of equipment and ordering supplies as needed
• Working with Management to develop new recipes and menu items that will appeal to customers
• Making sure that all food preparation areas are clean and organized at all times
• Ensuring that food is stored properly to prevent spoilage or contamination
• Ensuring that all food handling regulations are followed to prevent food-borne illnesses
• Monitoring the quality of the food being prepared by ensuring that it meets company standards
• Helping maintain inventory of all food items stored in the kitchen's pantry or refrigerators to ensure there is enough on hand for regular business operations
• Maintains high quality and consistency in all BOH processes
• Leads by example; know that all BOH employees look to you for guidance regarding cooking technique, behaviours and work ethic
• Teaches each staff member proper technique and execution
• Promotes cooperative effort, team spirit and good morale among all employees
• Assists with training new staff members
• Takes a proactive approach to facility maintenance
• Maintains strong lines of communication with entire leadership team and staff to drive the success of the restaurant
• Helps with duties of other employees (i.e. line cooks, prep cooks, dishwashers, etc.) when necessary, because of an unexpected absence or extra volume
• Has a strong understanding of company background, core values and philosophy
• Performs other administrative tasks as will be communicated by superiors
• Performs other work-related duties as assigned
• Maintains composure under pressure
• Ensure the efficient flow of orders from the wait staff to the kitchen
• Ensure orders are being prepared with the correct priority and alerts management to quality issues or long wait times
• Assist in the final plate presentation (e.g. adding condiments and / or toppings)
• Check dishes before delivery for accuracy, presentation, and temperature
• Deliver orders quickly to customers to maintain fast service
• Communicate important information to the kitchen and the BOH staff (e.g. when a customer has a particular request)

EXPERIENCE & EDUCATION :

• High school diploma or equivalent
• At least three years of customer service experience required
• At least three years of food & beverage experience required
• Prior experience as a cook, chef or manager.
• Banquet or catering experience preferred
• Prior banquets experience preferred

JOB REQUIRMENTS :

• Must be a United States citizen or possess a valid work permit
• Meets age to serve alcoholic beverages
• Must be able to read, write and speak English
• Must possess valid OLCC card
• Must possess valid Food Handler's card
• Must be able to work well under pressure
• Must be able to accurately follow instructions, both verbally and written
• Must be highly detailed orientated
• Must be able to work in a fast-paced environment
• Must have excellent listening skills
• Must possesses excellent communication skills
• Must be professional in appearance and demeanour
• Must always ensure a teamwork environment
• Ability to work a flexible schedule that may include evenings, weekends and holidays
• Must have the ability to deal effectively and interact well with the guests and associates
• Must have the ability to resolve problems / conflicts in a diplomatic and tactful manner
• Must be knowledgeable and familiar with food and beverage industry
• Must have a passion for creating an exceptional experience for all guests
• Knowledge of various drink recipes and beverage service standards.

WORKING CONDITIONS :

• Must be able to work in a variety of weather conditions (rain, wind, sun, heat);
• Must be able to work indoors or outside;
• Must be able to stand on feet and walk throughout the day,
• Must be able to frequently lift and carry up to 50 lbs;
• Must be able to bend, squat, push, pull frequently;
• Must be able to climb stairs and walk on uneven surfaces on an occasional basis;
• Must be able to perform simple grasping, fine manipulation, and repetitive hand & arm movements frequently, squeezing, overhead reaching occasionally
21 hours ago