Kitchen Supervisor

Björk Café and Bistro is a Scandinavian-inspired café inside Scandinavia House in Manhattan. We serve fresh, seasonal Nordic food with a low-waste, sustainability mindset, and a growing off-site/on-site catering and events program.  Role  Own day-to-day kitchen operations across café, production, and events/catering . Lead people, systems, and logistics so service runs on spec, sanitation stays inspection-ready, and margins stay healthy—whether it’s a busy lunch, a 150-guest reception, or a chef’s table. Reports to: Chef/Owner Leads/Partners:  line/prep, dish/porters; partners with Events/Sales and FOH Schedule: Full-time; mornings;  evenings/weekends no late nights Responsibilities Service and Production Lead or support the line during peaks; maintain ticket times and plate-to-spec execution. Build daily/weekly prep lists and par levels for café, grab-and-go, and events. Maintain recipe standards, yields, and portioning for consistency and cost control. Catering and Events Operations Convert BEOs into production plans, pack sheets, labeling, load-out maps, and onsite timelines. Coordinate rentals and smallwares (cambros, hot boxes, induction, chafers); ensure venue rules and permits are followed. Uphold time/temperature controls in transit and onsite; supervise setups, service, and breakdown. Partner with Events/Sales on headcounts, run-of-show, and post-event debriefs. People and Training Hire, schedule, and coach BOH; run pre-shifts and weekly trainings. Ensure all Björk Recipes are being followed Build bench strength and cross-training across stations and event roles. Hold standards with clear feedback and fair corrective action. Food Safety and Compliance Enforce NYC DOHMH, allergen protocols; keep label/date and temp logs audit-ready. Keep A-grade practices: daily/weekly cleaning checklists, pest prevention, and internal inspections. Inventory, Vendors and COGS Order, receive, and rotate stock (FIFO); reconcile invoices/delivery variances. Track usage and waste; hit monthly  food-cost targets through portion control and yield management. Maintain great relationships with local/sustainable suppliers. Facilities and Equipment Maintain equipment logs and service schedules; ensure a safe, organized kitchen and event kits. Manage smallwares and event-specific packs to minimize loss and damage. Admin and Systems Maintain SOPs , recipes, batch sheets, and event pack-outs in Google Workspace. Use POS/KDS and basic spreadsheets to monitor labor, COGS, and event margins. Success Metrics (KPIs) Food Cost: on/below target  Health Inspections: A grade; 100% critical-item compliance Events/Catering: on-time launches; zero-miss pack-outs Labor: stable schedule coverage; <10% avoidable OT; strong retention Qualifications 1-2+ years BOH leadership (Kitchen Supervisor/Operations Lead/Sous/CDC) including events/catering. NYC Food Protection Certificate (or within 30 days). Proven team leadership; training and scheduling; calm, hands-on line presence. Strong logistics for off-site work (pack-outs, transport temps, rentals/venues). Inventory, vendor management, and cost control experience. Comfortable with Google Workspace and basic POS/KDS tools. Passion for seasonal cooking; interest in Scandinavian flavors and sustainability. 30–60–90 Day Outcomes 30 days: Standards trained; sanitation systems humming; accurate pars; learn, follow, and master Björk’s traditional Scandinavian recipes; understand and execute them exactly as intended. 60 days: Food cost on target; waste trending down; stable cross-trained schedule; reliable event pack-out and load-out checklists. 90 days: Seamless café + catering flow; zero-miss pack-outs; event margin tracking live; seasonal menu feedback loop operating.

Created: 2025-09-15