Kitchen Supervisor

Essential Responsibilities to Assist the Management Team Run the Kitchen:

• Oversee all Food Safety and Sanitation Guidelines

• Share complete responsibility with the management team for all food quality.

• Supervises, coordinates, and participates in activities of cooks and other kitchen personnel

• Engaged in preparing and cooking food in the restaurant.

• Provides input on estimates of food consumption and ordering.

• Maintain established level/quality of sanitation and cleanliness.

• Comply with established sanitation standards, personal hygiene, and health standards.

• Assists with recruiting, interviewing, hiring, training, and developing kitchen personnel and with

employee discipline and termination.

• Train and cross-train Kitchen Team Members as assigned.

• Support execution throughout the shift.

• Assist in catering and special events.

• Reports maintenance, repair, and safety concerns to Management.

• Participates in kitchen inspections. Assists in developing plans of action to solve and prevent

recurring violations.

• Attend staff meetings as deemed by Store Managers.

• Any other responsibilities as may be assigned.

Essential Skills and Abilities:

• Prepare menu items per Malnati quality and ingredient standards.

• Leadership: A demonstrated ability to lead people and get results through others. Ability to

delegate responsibilities.

• Interpersonal and communication skills.

• Ability to mentor potential candidates for kitchen supervising positions

• Ability to do and coordinate/supervise MIT kitchen training.

• Ability to operate kitchen equipment and utilize tools necessary to complete their job duties.

• Ability to make and flip pizzas; work pizza ovens (proper cooking and rotation of oven, especially at busiest times); and work steam and pantry.

• Ability to correct pizza mistakes according to standards set by Malnati’s.

• Ability to train all Kitchen positions according to high quality standards as set by the Malnati

Organization.

• Ability to work varied hours/days including holidays and weekends.

• Ability to work extra days and hours when circumstances require.

• Willingness to work towards conflict resolution with the management team and staff.

• Ability to be part of creating a safe, fun, efficient, positive team orientated environment.

Physical Demands and Working Conditions:

• Ability to freely access all areas of the locations.

• Ability to stand, reach, bend, kneel, stoop, climb, and move about the facility; ability to stand

approximately 90% of the workday; manual dexterity.

• Ability to move, handle, lift, push, or pull goods throughout the location generally weighing 0-55

pounds.

• Ability to withstand warm temperatures.

• Reasonable accommodations may be made to enable individuals with disabilities to perform

essential functions.

Education and/or Training:

• Manager Level Serve Safe Certification
• Allergen Certification
• Full Service Kitchen Restaurant Experience: 2 years required
• Kitchen Supervisory Experience: 2 years required