Back of House Supervisor (Kitchen Supervisor)

SUMMARY: The Kitchen Supervisor is responsible for overseeing the back of house operations in a fast-paced casual dining environment and catering contracted events.

Weekends are required for this position, days off are during the week. Normal shift will be between the hours of 8:00am and 5:30pm with occasional evenings required based off of catering events.

RESPONSIBILITIES:

· Responsible for supervising and assisting in the maintenance of the Pima Air & Space Museum’s food service operations.

· Responsible for training and supervising the cooking staff on proper food management and safety regulations to maintain compliance with ADOSH, OSHA, ADEQ, PDEQ and Pima County and City Health Department.

· Responsible for overseeing the safe and proper maintenance of department food prep equipment and tools and ensure equipment is returned to appropriate storage areas by end of shift.

· Responsible for supervising and ensuring appropriate removal, handling and disposal of items per outlined procedures in the MSDS and/or safety protocol.

· Responsible for timely reporting of concerns about safety, security and violations of two designated responsible staff members per departmental procedure.

· Responsible for food quality and recipe compliance.

· Responsible for Food inventory management.

· Responsible for assisting the Flight Grill Manager with food and beverage orders and vendor relations.

· Responsible for the oversight of Banquet cooking and serving for up to 300 guests at contracted events.

· Responsible for the oversight of severing staff at contracted event, including but not limited to set up and take down of events.

· Assist with contracted event planning including but not limited to site visits, client relations, inventory count for supplies and banquet captain duteis.

· Responsible for assisting with oversite of the front of house and overall restaurant management when the Flight Grill Manager is offsite.

· Responsible for assisting with providing change for registers, and daily deposits as needed.

· Responsible for special projects and other duties as requested, directed or assigned.

· Responsible for interacting with all museum guests, employees, and volunteers in a friendly and professional manner.

QUALIFICATIONS AND REQUIREMENTS:

• Must be detail oriented with a proactive and energetic disposition, calm demeanor and cheerful disposition.
• Must have effective decision making and problem-solving skills.
• Must have effective and creative menu planning skills.
• Must have strong leadership ability.
• Must have excellent hospitality.
• Must have the ability to work a regular schedule with the ability to work mornings and afternoons, weekends, evenings and holidays.

· Must be able to work with cleaning chemicals associated with food service.

· Must be able to read and interpret equipment manuals, material safety data sheets, and work orders to perform required maintenance and service written in English.

· Must be able to use a variety of hand and power cooking and food preparation equipment in performing duties.

· Must be able to comply with safety regulations and maintain clean and orderly work areas.

· Must be able to use sensory perceptions (sight, smell, touch, etc.) to determine cleanliness of facilities.

· Must have the ability to legally drive a motorized vehicle, electric cart, and other foundation equipment.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

· Must be able to repeatedly lift and carry a minimum of 50 lbs. without assistance, with the ability to lift up to 80 lbs. as necessary with assistance.

· Must be able to reach above head and down to the ground while using food service equipment.

· Must be able to stand for long periods of time

· Must be able to walk on uneven ground throughout the museum property.

· Must be able to crawl, bend, stretch, and climb while performing routine tasks.

· Must be able to work in non-air-conditioned areas for catered events at the museum throughout the year.

· Ability to use sensory perceptions (sight, smell, touch, etc.) to determine cleanliness of facilities.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those a staff member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

· Walking outdoors from one building to another.

· Walking on uneven ground in any type of weather.

SUPERVISORY RESPONSIBILITIES:

· The Kitchen Supervisor has departmental supervisory responsibilities for a team of two (2) to four (4) employees.

EDUCATION and/or EXPERIENCE:

• A High School Diploma or GED equivalent, at least 3 years of hospitality industry experience, specifically restaurant, food service and public events, OR the equivalent combination of experience and/or education and training.

LANGUAGE SKILLS:

· Ability to read, write, speak and comprehend English.

· Candidate will have the ability to read and comprehend moderate to complex instructions, short correspondence, and memos.

· Candidate will have the ability to effectively present information over the telephone and in person during one-on-one and small group situations.

Management retains the discretion to add to or change the description at any time.

Disclaimer Job descriptions are not intended, and should not be construed, to be exhaustive lists of all responsibilities, skills and efforts. They are not intended to form contractual relationships between the employee and the organization but are intended to be a reflection of the primary elements of a specific job, including but not limited to the essential functions.

I have read and understand that the duties and responsibilities outlined above will be used as a basis for minimum job performance evaluation.

Employee Signature Date

Job Type: Full-time

Pay: From $22.00 per hour

Expected hours: 35 – 40 per week

Benefits:

• 401(k) matching
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Ability to Commute:

• Tucson, AZ 85756 (Required)

Work Location: In person

Salary : $22