Kitchen Supervisor Hourly

Responsible to the Executive Chef and Sous Chef for overall food operations and directly supervises the hourly kitchen staff during either day/night hours.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable Accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

Essential Functions:
The following list is not inclusive of additional responsibilities that may be requested by the Executive Chef.
• Compile and balance cash receipts at the end of the day or shift.
• Resolve customer complaints regarding food service.
• Train workers in food preparation, and in service, sanitation, and safety procedures.
• Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
• Control inventories of food, equipment, small ware, and liquor, and report shortages to designated personnel.
• Observe and evaluate workers and work procedures in order to ensure quality standards and service.
• Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
• Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
• Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.
• Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
• Forecast staff, equipment, and supply requirements based on a master menu.
• Perform serving duties such as carving meat, preparing flammable dishes, or serving wine and liquor.
• Record production and operational data on specified forms.
• Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
• Collaborate with other personnel in order to plan menus, serving arrangements, and related details.
Supervise and check the assembly of regular and special diet trays and the delivery of food trolleys to hospital patients.
• Schedule parties and take reservations.
• Develop departmental objectives, budgets, policies, procedures, and strategies.
• Develop equipment maintenance schedules and arrange for repairs.
• Evaluate new products for usefulness and suitability.

QUALIFICATIONS:
• Working Under Pressure - Ability to complete assigned tasks under stressful situations.
• Resource Management (People & Equipment) - Ability to obtain and appropriate the proper usage of equipment, facilities, materials, as well as personnel.
• Leadership - Ability to influence others to perform their jobs effectively and to be responsible for making decisions.
• Decision Making - Ability to make critical decisions while following company procedures.
• Communication, Written - Ability to communicate in writing clearly and concisely.
• Communication, Oral - Ability to communicate effectively with others using the spoken word.
• Education: High School Graduate or General Education Degree (GED)
• Experience: Six months to one year related experience.