Kitchen Supervisor - Boeing Center at Tech Port

Kitchen Supervisor

POSITION: Kitchen Supervisor
DEPARTMENT: Food & Beverage
REPORTS TO: Director of Food & Beverage
FLSA STATUS: Full-time Seasonal, Non-Exempt

SUMMARY

ASM Global, the leader in privately managed public assembly facilities, has an excellent and immediate opening for a Kitchen Supervisor position with ASM Global/TechPort Center and Arena.  The Kitchen Supervisor will be responsible for the preparation of food in a timely, efficient, sanitary, and consistent manner. The kitchen supervisor must be prepared to work in a fast-paced, high-pressure work environment, while maintaining the organizational ability to identify and act on job duties quickly and effectively. The kitchen supervisor must be prepared to work as a team member in a dynamic workplace, follow all safety procedures, and have a high threshold for heat and stress in a kitchen environment

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Supervise all line cooks during service ensuring proper set up and break down of service area
• Set up stations and collect all necessary supplies to prepare menu for service.
• Ensures line cooks Prepare a variety of foods, meat, seafood, poultry, vegetable, and cold food items.
• Ensures all food items are covered, dated, and correctly stored food.
• Insures all goods are stocked before each shift and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Use food preparation tools in accordance with manufactures instructions.
• Oversee the preparation and cooking of food to ensure quality standards are met.
• Close the kitchen correctly and follow the closing checklist for kitchen stations.
• Maintain, prepared, and sanitary work area always.
• Assists and approves the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas per ASM Global and Chefs guidelines.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.
• Performs additional responsibilities, although not detailed, as requested by the Executive Chef at any time.
• Prepare dishes for customers with food allergies or intolerances.
• Make sure all storage areas are tidy and all products are stored appropriately.
• Constantly use safe and hygienic food handling practices.
• Returns dirty food preparation utensils to the appropriate areas.
• Assist with all duties as assigned by Executive Chef.
• Train new kitchen staff on cooking techniques, presentation standards, and kitchen protocols.  
• Adhere to strict grooming standards and policies of company for themselves and the employees.
• Perform other duties as assigned and deemed necessary.

Supervisory responsibilities

• This position has all the responsibilities for kitchen operation in the absence of the Chef.
• Makes the Chef aware of any food or HR issues.
• Ensures all kitchen staff have clocked in or out of their shift and make sure they take their breaks at the appropriate time.
• Mentor’s employees to better service standards through setting good examples and practices.
• Opening or closing any food service area.
• Keping inform chefs on low inventor on the daily basics.

EDUCATION AND/OR EXPERIENCE

• High school diploma or general education degree (GED) required
• Must be Serve-Safe certified
• Must have ability to take directions and effectively perform the work. At least (3) year experience in a food service preparing meals. And (2) years kitchen managers experience.

SKILLS AND ABILITIES 

• Ability to produce high quality food in a fast-paced environment.
• Positive, customer service oriented attitude always.
• Strong knowledge of sanitary practices.
• Maintains proper grooming and dress code standards.
• Work ethic encourages strong urgency and quality in a team environment.
• Ability to work with other staff members in the facility.
• Ability to undertake and complete multiple tasks.
• Attention to detail.

WORKING CONDITIONS

• Working conditions involve noise, heat, changes in temperature, kitchen elements, odors, moisture, etc.
• May be required to work additional hours as dictated by the workload and staffing
• Must be willing to work evenings, weekends, and holidays

PHYSICAL DEMANDS

• Requires moderate physical efforts.  Standing, carrying, bending, stretching, stooping,