Kitchen Supervisor - Chef Xue

YOUR MISSION (The Job Description)

The Kitchen Supervisor position reports to Chef Xue management and is responsible for overseeing daily kitchen operations, managing staff, and ensuring food quality and safety standards are met. Key responsibilities involve staff training and scheduling, inventory and supply management, food preparation and presentation, and adherence to health and safety regulations. Additionally, the kitchen supervisor will handle cost control, menu assistance, and resolving operational issues to ensure efficiency.

Qualifications THE NITTY-GRITTY (The Essential Job Duties)

• Train, schedule, and supervise kitchen staff to ensure a cohesive and efficient team.
• Oversee all daily kitchen activities, including food preparation, cooking, and service, from opening to closing
• Ensure all food is prepared, stored, and served according to established quality, sanitation, and safety standards/SNHD protocols
• Monitor inventory levels, manage food and supply orders, and ensure proper stock rotation
• Analyze food costs, minimize waste, and manage labor costs to meet budget goals
• Work with chefs to develop and plan menus, create prep lists, and ensure recipes are followed
• Ability to successfully perform all tasks and/or intelligently communicate food & beverage product information
• Maintain and utilize an extensive working knowledge of cooking techniques, restaurant culture, menu, and special menu items to manage guest expectations, anticipate their wants and needs, and create an inclusive dining environment for varied clientele according to the flow and pace of service
• Understand and practice professional service standards, proper speech etiquette, and respectful behavior before, during and after your shift while on property
• Address guests with special needs, i.e., allergies, dietary restrictions, etc., and meet their needs to the fullest potential possible according to menu guidelines
• Maintain and promote personal health and hygiene standards
• Participate in all assigned meetings, training, tests, and quizzes.
• Other duties as assigned

WHAT IT TAKES (The Qualities We Look For)

• Strong leadership and communication skills to guide staff and communicate effectively with management
• Problem-solving and adaptability to handle challenges and changes in a fast-paced environment
• Attention to detail to ensure food quality, portion control, and compliance with regulations.
• Knowledge of food safety and sanitation regulations
• Experience in a kitchen environment, including management experience
• Strong food knowledge and menu creation skills
• Strong culinary background with at least three years of recent culinary and/or comparable food and beverage hospitality experience at a high-volume establishment

MUST HAVE'S

• Communicate clearly in verbal and written English
• Current, legal, and unrestricted ability to work in the United States
• Knowledge and understanding of the industry's regulations and best practices
• Hands-on experience with a variety of reporting operations and procedures
• Good organizational and time-management skills
• Ability to multi-task
• Strong interpersonal and communication skills
• Critical-thinker and problem-solver
• Food Handler and TAM card with a minimum of six months of validity are required

THE WORKING CONDITIONS

• Monday-Sunday, subject to ch