Back of House Restaurant Supervisor - Hippie Fish at Centennial Plaza Resort

Description

Position Summary:
The Back of House Restaurant Supervisor is responsible for overseeing kitchen operations, ensuring food preparation meets quality standards, and leading kitchen staff in a fast-paced environment. This role involves managing inventory, maintaining a safe and clean work environment, and ensuring compliance with health and safety regulations. The supervisor is also responsible for training and coaching kitchen staff to ensure efficient and high-quality food production.

Key Responsibilities:

• Kitchen Operations Management: 
• Supervise kitchen staff to ensure food is prepared efficiently, correctly, and to the highest quality. 
• Ensure that all kitchen areas are clean, organized, and meet safety and hygiene standards. 
• Coordinate with front-of-house staff to ensure timely food delivery to customers. 
• Monitor cooking times and temperatures to ensure food is consistently cooked to specification.
• Staff Supervision and Training: 
• Manage and lead a team of kitchen staff, including line cooks, prep cooks, dishwashers, and other kitchen personnel. 
• Provide training on kitchen procedures, food safety standards, and equipment usage. 
• Conduct performance reviews and provide constructive feedback to staff. 
• Assist in resolving conflicts or issues that arise in the kitchen environment.
• Inventory and Supply Management: 
•  Oversee inventory levels for kitchen supplies, ingredients, and equipment. • Place orders for food and supplies as necessary, ensuring that stock levels are maintained. 
• Monitor food waste and take measures to reduce it by ensuring proper storage and usage of ingredients. 
• Ensure all deliveries are inspected and properly stored according to food safety standards.
• Health, Safety, and Compliance: 
•  Ensure compliance with all local health and safety regulations, including food storage, sanitation, and handling procedures. 
• Conduct regular health and safety audits and take corrective actions when necessary. 
•  Ensure all kitchen equipment is maintained, cleaned, and functioning properly. 
•  Ensure that kitchen staff adheres to personal hygiene standards, including wearing proper uniforms and using safety equipment.
• Quality Control: 
• Monitor food quality and presentation to ensure consistency and high standards. 
•  Work with the kitchen leadership to develop and update the menu, including testing new recipes. 
• Ensure that special dietary needs and allergies are carefully considered during food preparation.
• Team Collaboration: 
•  Foster a positive and productive work environment in the kitchen by encouraging teamwork and communication. 
•  Coordinate with other restaurant departments (e.g., front-of-house staff) to ensure smooth operations. 
• Act as a liaison between the kitchen and restaurant management to relay operational issues or customer feedback.
• Problem Resolution: 
•  Address and resolve any operational issues that may arise in the kitchen, such as equipment malfunctions or staff shortages. 
• Handle customer complaints regarding food quality or kitchen-related issues, ensuring prompt resolutions.

Requirements

Education:

•  High school diploma or equivalent.
•  Culinary degree or equivalent experience (preferred).

Experience:

•  Previous experience in a kitchen supervisory or leadership role (required).
•  Experience working in a fast-paced restaurant or hospitality setting.
•  Knowledge of food safety and sanitation practices.
•  Strong problem-solving skills and the ability to make quick decisions under pressure.

Skills:

•  Excellent leadership and team management skills.
•  Strong organizational and multitasking abilities.
•  Proficient in kitchen operations and equipment.
•  Ability to communicate effectively with both kitchen staff and management.
•  High attention to detail with a focus on quality control.

Certifications:

•  Food Safety Certification (preferred).
•  ServSafe Certification or equivalent may be required.

Physical Requirements:

•  Ability to stand for long periods and move around the kitchen.
•  Ability to lift and carry heavy items, such as pots, pans, and boxes of supplies, up to 50 pounds.
•  Ability to work in a hot, fast-paced, and sometimes noisy kitchen environment.

Work Environment:

•  Supervisors typically work in the kitchen or back-of-hous