Kitchen Supervisor

I. Job Summary The Kitchen Supervisor plans, organizes, controls and directs the work of employees in the kitchen responsible for food preparation while ensuring superior quality and consistency. This position also controls costs and manages inventory to maximize efficiency and profits. Culinary Management/Production • Deputise in the Executive Chef''s absence. • Ensure all chefs des parties are familiar with the day''s requirements. • Ensure that the necessary stocks are on hand at the right quality and quantity. • Ensure that fair discipline is maintained. • Ensure that all staff is treated fairly and with respect. • Ensure that timetables, leave rosters and attendance registers are up-to-date. • Ensure that all statutory, as well as Cheeca and State Board of Health regulations, are being strictly adhered to. • Ensure that all maintenance problems are timeously reported and followed up. • Ensure that all communications between restaurant and kitchen run smoothly. • Ensure that each cook receives the correct orders for the appropriate tables. • Ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature. • Ensure that the dining room/restaurant personnel are ''standing by'' when delicate dishes are served. • Ensure that regular on-the-job training is carried out so that subordinate staff performs their duties •Ensure that commodities, i.e. fresh food, dry goods and cleaning materials, are correctly stored. Skills and Experience (Essential) • At least 18 years of age • Five or more years previous experience as a supervisor or chef in a reputable restaurant • Must be able to read, communicate effectively and have superb interpersonal skills • Must be able to work well under pressure while retaining tact and composure when resolving employee or guest complaints Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled

Created: 2025-06-14