Kitchen Supervisor | Part-Time | PPL Center

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Overview

The Kitchen Supervisor is responsible for assisting the Executive Chef and Executive Sous Chef with overall kitchen operations. The Kitchen Supervisor is responsible for preparing food and assisting in the preparation of items in various kitchen operations per company recipes and standards in a fast-paced environment. The Kitchen Supervisor is responsible for assisting in the training of kitchen staff, and providing leadership and limited guidance to other culinary team members.

The Kitchen Supervisor will possess excellent technical skills and will promote a positive, enthusiastic, and cooperative work environment. The Kitchen Supervisor must adhere to high company standards to ensure guest satisfaction. Portion control, food waste, and sanitation are additional areas the Kitchen Supervisor must be aware of while operating in the kitchen. The Kitchen Supervisor will also assist with inventory and ordering.

This role will pay an hourly rate between $20 to $22.

For PT roles: Benefits: 401(k) savings plan and 401(k) matching.

This position will remain open until October 31, 2024

Responsibilities

• Must demonstrate ability to meet the company standard for excellence in the areas of guest service, interaction with co-workers, and uniform standards.
• Take pride in personal appearance; reporting to work in neat and clean clothing; maintaining well-groomed hair and personal hygiene as established by company policy.
• Ensure a clean, safe, and pleasant atmosphere is maintained in the kitchen and other work areas always.
• Maintain a positive attitude in high stress situations.
• Responsible for kitchen operations with the guidance of the Executive Chef.
• Display knowledge of culinary preparation skills and teach others proper preparation and food presentation.
• Above average skillset leading to the provision of high quality, fresh food products in a timely manner for delivery to guests
• Prepare hot and cold foods following company recipes and portioning requirements.
• Understand and follow guidelines set by OVG and the Health Department by maintaining sanitation, health and safety standards in work areas.
• Responsible for observing and testing foods to ensure proper cooking.
• Responsible for reporting any maintenance required for kitchen equipment to management.
• Report and safety hazards or unsafe conditions/practices to management immediately.
• Assist with product rotation and monthly inventory. Reporting inventory discrepancies.
• Perform other duties as assigned by management.
• Report disciplinary issues, accidents, incidents, illnesses or serious performance issues to the Executive Chef, HR, or the General Manager immediately. The Kitchen Supervisor is responsible for supporting staff through mentoring and training; any disciplinary or on-going performance issues should be deferred to the Executive Chef, HR, or General Manager.
• Must show demonstrated ability to meet the company standard for excellent attendance.

Essential Job Functions

• Ability to stand and walk for extended periods of time

Qualifications

• Professional training through a culinary education or working in a fast-paced fine dining restaurant/catering facility required. Previous 2-5 years of experience working in a supervisory capacity in a kitchen required.
• Minimum 5 years of previous experience in a high volume, fast-paced kitchen environment is required
• High school diploma or equivalent preferred.
• Must be 18 or over.
• Possess valid food handling certificate if required by state and federal regulations (or be willing to obtain one within a 60 day time-frame from date of hire).
• Excellent interpersonal and communication skills and a friendly, positive attitude with co-workers, management staff, volunteers and guests.
• Ability to work a flexible schedule including nights, weekends, some holidays and long hours.
• Ability to prioritize tasks in a fast-paced environment.

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