Restaurant Chef Supervisor

Overview: Responsible for creation of menus, daily production and preparation of food for restaurants, banquets and a la carte while coordinating activities of cooks and other kitchen personnel engaged in preparing and cooking food by directing and developing back of the house (BOH) managers and employees to support the goal of maximizing guest service through the production of healthy, tasty and attractive menu items.

Responsibilities:

• Perform all duties toward the goal of providing excellent guest service in an efficient manner.
• Follow and enforce all policy, procedures and service standards.
• Establish and maintain the overall tone of the BOH operation by communicating expectations to your area supervisors and line employees.
• Meet and exceed budgetary goals by:
• Maximizing sales.
• Control labor cost by immediately reacting to business levels; don’t wait to the end of the week.
• Control food cost by minimizing waste and controlling portion sizes to set specifications.
• Order and maintain inventory for food cost.
• Be on the floor during a meal service period to observe, monitor and follow-up in all areas of the BOH operation on a daily basis.
• Ensure that all stations are adequately supplied with production needs to serve for any meal period. Ensure the quality as well as the quantity.
• Participate in menu development.
• Supervise and develop staff ensuring that no employee goes into a job untrained.
• Lead by example and serve as a role model for employees through teamwork support, attention to detail, quality control and interaction with guests.
• Develop and maintain positive communication and teamwork with all co-workers and supervisors.
• Maintain a professional manner with the awareness that all actions and communications are within staffs view.
• Enforce appearance and uniform standards for BOH employees.
• React immediately to guest complaints and inform management of your actions.
• Perform other duties as assigned.

Qualifications:

• Skilled in menu development with budgeted food costs
• Formal kitchen training and degree from an accredited culinary school, apprenticeship or equivalent work experience, required.
• 3 years’ work experience in a professional kitchen with 1 year in a supervisory role
• Food Handler Card required within 30 days for date of hire.
• Extensive knowledge of food preparation, sanitation, food safety and knife skills.
• Must have excellent written and oral communication skills.
• Working knowledge of administrative duties, production records, inventories, kitchen equipment, scheduling, purchasing and receiving.
• Ability to motivate, teach and direct employees to accomplish the desired goals.
• Must be able to stand for long periods of time, approximately 8 hours, walk, lift and carry a minimum of 50 pounds, bend, stretch, and reach for extended periods of time up to 8 to 10 hours in a hot environment.
• Ability to work days, nights, weekends, holidays.