BHC Kitchen Supervisor

Operations Management

• Oversees food service production including storage, preparation and serving to ensure compliance with Brewster Place quality standards, state, and federal regulations.
• Monitor inventory levels and order supplies to meet demand while minimizing waste
• Control quality of food; prepare nutritious, appetizing, and attractive meals, use leftovers in a time-safe and creative manner.

Staff Leadership and Development

• Recruit, train, schedule and supervise kitchen staff
• Conduct performance reviews and coaching sessions with staff as needed
• Promote a positive workplace culture that supports teamwork and excellent customer service

Customer Service and Resident Relations

• Maintain high standards of resident/guest satisfaction through attentive service and problem resolution
• Handle resident/guest inquiries, complaints and feedback professionally and promptly

Dining Management Teamwork

• Cover any open shifts due to unexpected employee absences or scheduled PTO for the BHC Kitchen.
• Participate in the weekly dining leadership team meetings and other Brewster Place leadership meetings as required.
• Provide support to other dining management staff as needed.  

The most significant duties have been included in this description.  This does not preclude the assignment of occasional additional or developmental duties.  The organization reserves the right to modify this job description as needed to accurately reflect duties assigned.

Education:

High School plus Specialized Training

Experience:

1-3 years

Certification:

N/A

Any preferred education/skills/certifications:

Chef Certification, ServSafe certified, Supervising Staff, Time Management, Organizational Skills, Communication Skills, Problem Solving