KITCHEN SUPERVISOR

SCOPE OF POSITION:

The Kitchen Supervisor is responsible during the absence of the Executive Chef and/ or Sous Chef for overseeing the direction of the kitchen's daily activities in accordance with CNE policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. This position is responsible for the overall stewarding and kitchen operations, including food and labor cost controls. The Kitchen Supervisor is solely responsible for the effective management and operation of the stewarding team and Prelude culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the Director of F&B, the GM, Executive Chef or Sous Chef.

DUTIES AND RESPONSIBILITIES:

• Responsible for managing, developing and mentoring staff of full-time and part time stewarding and culinary employees, including recommending employment actions such as hiring, firing, and disciplining.
• Ensures event staff ore aware of work place expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback.
• Responsible for ensuring that budgeted food percentages ore achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control.
• Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees.
• Ensures that the purchasing and preparation of all food products meet CNE's standards of quality and consistency. Responsible for ensuring quality, consistency and style of concept ore maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings ore met. Monitors all food served relative to appearance, temperature, sanitary and quality standards.
• Supervises all line set-up,