Kitchen Supervisor / Shift leader

Kitchen Supervisor – Carlos O’Kelly’s

Thrive Restaurant Group is a family-owned restaurant company that’s been in business for over 50 years, and we’re looking for the next member of our family. We are committed to making a difference in the lives of the people we serve and the communities in which we live. If you want to work in a fun family atmosphere and are interested in learning business, leadership, and hospitality, this is the place for you.

We started Carlos O’Kelly’s in 1981, and since then have been serving up Mex From Scratch, oven-baked dishes becoming known for our legendary margarita’s, house-made chips and famous queso and salsa. Here, the spirit of generosity and the flavor of celebration is shared by all who gather around the table. Our guiding value is “Pouring out Generosity”.

Invitation: To make a difference by loving people through the creation of a work environment that helps them become their natural best selves. As the kitchen supervisor, you are responsible assisting the Management Team with selecting, developing, and leading the kitchen team to care for each other and guests, creating an outstanding guest experience resulting in a profitable operation, and healthy work culture.

This role is designed to prepare someone for restaurant management. Our expectation is for you to learn the skills and leadership needed to be successful as a Manager someday. We don’t expect you to be an expert just yet! We’ll help you with your development and look forward to watching you grow your skills with us.

Principal Responsibilities and Duties

●      Assist Managers with all aspects of the kitchen operation

●      Actively lead by providing vision, coaching, and feedback

●      Foster team cohesiveness and positive team working environment

●      Provide and ensure friendly and efficient guest service/teamwork with the hosp. team

●      Oversee opening and closing activities

●      Ensure cleanliness and sanitation that align with health and safety standards

●      Monitor and teach food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented, in conformity to standard procedure

●      Coordinate assignments of kitchen personnel to ensure economical use of food, timely preparation, and performance of all kitchen activities

●      Assist with the management of food cost, food variance, inventory and record keeping

●      Properly receive and store food deliveries, checking delivery contents to verify product quality and quantity

●      Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary

●      Perform manual service or maintenance tasks

●      Review work procedures and operational problems to determine ways to improve service, performance, or safety

●      Explore opportunities to add value and make a difference through job accomplishments

●      Learn and train about restaurant management by updating job knowledge through participation in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations

●      Other duties as assigned

Required Qualifications

●      No minimum level of professional certification

●      No minimum level of technical knowledge

●      Able to make decisions

●      Able to identify and resolve problems

●      Able to guide, direct, and motivate staff

●      Able to plan and prioritize tasks

●      Able to teach and train staff

●      Able to monitor processes, materials, and resources

●      Able to perform administrative tasks

●      Knowledge of personnel practices and regulations

●      Knowledge of food safety and sanitation practices and regulations

●      Able to deal with confidential information and/or issues using discretion and good judgment

 Working Conditions and Physical Requirements

●      Able to work and verbally communicate effectively with other team members

●      Able to engage the public in a positive manner

●      Able and willing to work with others as a team

●      Able to reach and bend and frequently lift up to 50 pounds

●      Able to exert fast-paced mobility between the dining room and kitchen for periods of up to 12 hours in length

●      Able to work in a standing position for long periods of up to 12 hours in length

●      Able to perform repetitive tasks with little or no break

●      Able to perform physical activities that require considerable use of your arms and legs and moving your whole body such as climbing, lifting, balancing, walking, stooping, and handling of materials

●      Able to work flexible schedules including evenings and weekends

●      Able to travel at quarterly intervals to required management meetings and or training sessions

Physical Requirements:

There are physical demands that come with this role. To be successful in this role you’ll be regularly required to 1) navigate throughout the restaurant and communicate with guests, 2) move and grasp items up to five pounds, 3) occasionally lift and/or move up to 25 pounds, 4)  bend and stoop. You must have adequate vision to be able to discern cleanliness throughout the restaurant and operate a touchscreen. To perform these essential functions, reasonable accommodations may be made if you have disabilities.

Thrive Restaurant Group is an Equal Opportunity Employer.