RESTAURANT SUPERVISOR

SCOPE OF POSITION:

The Restaurant Supervisor is responsible for serving guests quality food and beverage following the company’s standard recipes. Supervisors prepare and cook meats, soups, and sauces and supervise all other aspects of the food and beverage operation. The Restaurant Supervisor is responsible for the training of kitchen staff and overseeing their daily performance. Employee must maintain excellent attendance and be available to work events as scheduled per business needs.

DUTIES AND RESPONSIBILITIES:

The following are major duties and are not intended to be all-inclusive or restrictive.

• Works with Executive Chef to coordinate and supervise the work of culinary staff to maintain company presentation standards.
• Displays knowledge of culinary preparation skills and teaches others proper preparation and food presentation.
• Assists in the control of food and labor costs.
• Conducts regular inspections of all locations to assure cleanliness and maintenance meet company standards.
• Assists with monthly inventory.
• Responsible for providing high-quality, fresh food products in a timely manner for delivery to guests.
• Above overage skill-set regarding preparation, service, and delivery of product.
• Assist with the reporting of any maintenance required for kitchen equipment.
• Maintains CNE sanitation, health, and safety standards in work areas.
• Responsible for observing the preparation of foods to ensure proper cooking.
• Responsible for portioning, arranging, and garnishing food plates for delivery to guests.
• Must show demonstrated ability to meet the company standard for excellent attendance.
• Performs other duties as assigned.

PHYSICAL & ENVIRONMENTAL DEMANDS:

Operates a broad range of kitchen equipm