Kitchen Supervisor

King Goose Hospitality is looking for experienced line cooks to join our team at June Dadeland. June is a wagyu burger concept that looks to bring creative and out-of-the-box flavors to burgers made with premium wagyu beef. This will be the second location opening!

The successful candidate will employ its managerial, culinary and guest service skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

We offer competitive pay and benefits (paid time off, monthly bonuses, maternity leave, parental leave, tuition reimbursement, paid holidays, growth opportunities within our other brands, etc.) !!

Come join our team and a chance to work with global renowned celebrity chefs such as Chef Jose Mendin.

POSITION SUMMARY The Kitchen Supervisor will support the King Goose Hospitality Operations. In this position, they are responsible for overseeing the daily operations of assigned kitchens. The Kitchen Supervisor will also assist in the development and performance management of employees. They will support, organize, coordinate, and carry out all BOH Operations projects, training, and processes for the kitchen. They are responsible for supervising all kitchen procedures, meet budgeted goals, and sales growth. As the Kitchen Supervisor you will monitor inventory levels and store all food products in compliance with health and safety regulations. Obtain culinary and management experience as well as demonstrate excellent communication skills, and strategic, and organizational abilities.

PRIMARY JOB DUTIES

• Responsible for maintaining the quality of food products and ensuring consistency of food standards.
• Supervise kitchen operations to ensure compliance with health and safety regulations.
• Provide support and direction to kitchen staff by ensuring execution of all employees’ duties.
• Assists the line cooks in all food service operations and day-to-day operations of the kitchen.
• Assist in the implementation of kitchen and restaurant policies throughout the scheduled shift.
• Knowledge of all functions and duties of kitchen employees and related departments as necessary.
• Assist in managing, training, and development of personnel within the department (in conjunction with the culinary and HR department).
• Control the elements that determine profits and loss.
• Oversee and delegate the workload to subordinates.
• Accountable for all direct operating expenses and purchases of the kitchen
• Maintain margins, budgets, and any needed reports for the kitchen.
• Monitor department food handlers in compliance with local laws.
• Responsible for the administration of all applicable King Goose’s concepts Standard Operating Procedures.
• Assist with the production of events, catering, functions, off-site events, etc.
• Coordinate activities with other departments in order to facilitate increased levels of communication and guest satisfaction.
• Operate all department equipment as necessary and be responsible for reporting any issues to the maintenance department.
• Oversee the purchase of appropriate supplies and manage inventories according to budget.
• Participate as needed in the investigation of employee accidents.
• Understand and comply with loss prevention policies and procedures
• Coach, counsel, and discipline employees in an effective growth inspiring manner with regards to expected performance.
• Participate in department meetings and continually communicates a clear and consistent message regarding the company goals to produce desired results.
• Attend pre-meal briefings (line-ups) to educate staff on new menu items and specials.
• Adhere to policies of human resources with regards to new staff acquisitions, not limited to recruiting, training, scheduling, retaining, and disciplining staff.
• Create and maintain a work culture in line with company values and expectations; people first.
• Constantly increase knowledge of food and other products and services of department staff.
• Maintain open lines of communication with all departments.
• Adhere to all work rules, procedures and policies established by the company.
• Perform any other duties as assigned by the company in order to operate the business most efficiently.

MINIMUM Requirements

• Culinary degree preferred; Minimum of 1-3 years of kitchen supervising experience required.
• Bilingual preferred. English fluency required.
• Exceptional proven ability of kitchen management skills.
• Must have strong customer minded mentality for maintaining quality standards.
• Must have strong team orientation.
• Ability in delegating responsibilities and monitoring progress.
• Great communication and leadership skills.

Job Type: Full-time

Pay: From $42,000.00 per year

Benefits:

• Dental insurance
• Food provided
• Health insurance
• Paid time off
• Tuition reimbursement
• Vision insurance

Experience level:

• 1 year
• 2 years
• 3 years

Shift:

• Day shift
• Evening shift
• Morning shift

Weekly day range:

• Weekends as needed

Work setting:

• Casual dining restaurant

Ability to commute/relocate:

• Miami, FL 33156: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Culinary experience: 1 year (Preferred)
• Supervising: 1 year (Preferred)

Work Location: In person

Salary : $42,000 - $0