KITCHEN SUPERVISOR - PRODUCTION

POSITION SUMMARY
Kitchen Supervisor is responsible for all duties pertaining to the kitchen when a Sous Chef is not available, following recipes, kitchen cleanliness, keeping up with production, will assist with menu distribution and changes; but his primary duty on grave yard is to maintain control of the kitchen in absence of the chef. The Kitchen Supervisor will be responsible for all culinary staff on grave shift. Coaches staff on the preparation of all menu items, company standards and procedures. Obtains optimum efficiency and economy of operations and maximizes profits by performing assigned duties personally or through subordinate staff. development of menus,. Sop’s for safe and efficient preparation of food utilizing various cooking techniques and equipment, i.e. Station set up, prep work, frying, sauteing, griddling, brazing, carving, broiling, boiling, and steaming all meats, fish, vegetables, wild game and poultry producing soups, stocks, sauces, cold salads, sandwiches, cold displays, salad dressings, slicing deli meats and cheese for consumption by guests, as well as other duties as assigned. In the service of guest in a restaurant environment by the greeting and seating of guests as they enter or exit the restaurant, handle money transaction as payment for product and services provided in the restaurant, including server station rotation, managing wait times, clearing of tables, check transactions i.e. cash, credit card, comp, players club points, and travelers check transactions, as well as other duties as assigned. Note – this position will not involve any function involving casino gambling by patrons.

ESSENTIAL DUTIES & RESPONSIBILITIES
Responsible for practicing, supporting, and promoting Horseshoe Indianapolis Company-wide culture and
demonstrating Excellent Service Standards at all times. Responsibilities including but not limited to:
• Safe efficient production of food products including quality and quantity control, par levels, food storage, and
product rotation, cutting, slicing, saute, frying, mixing, grilling, mixing, etc. as well as inventory, reporting, record keeping, menu engineering, etc.
• Assist with set up and operation of multiple outlets in Horseshoe Indianapolis, coach hourly, culinary employees for cross utilization of labor and upward mobility opportunities.
• Shared Financial responsibility through responsible efforts controlling labor, menu offerings, financials,
Inventories, waste, etc, Coordinate planning, budgeting, and purchasing
• Develop, Follow, and Train Standard Operational Procedures (SOP's) and production list to meet required par levels and specifications for assigned station or duties at Horseshoe Indianapolis holds individual accountability to ensure common goals and guest experience is achieved daily.
• Displays, Coaches and Maintains standards of sanitation, kitchen and personal hygiene and cleanliness, as well as food service techniques and safety all with regard to the safe handling of food products for guest's consumption.
• Display and train knowledge of all emergency procedures including familiarity with MSDS (Material Safety Data Sheets) for chemical usage.
• Communicate on a consistent basis with supervising Chef keeping them abreast of all department activities, and ensure that kitchen and equipment are in good working order and that the work area is clean and hazardfree. Notify proper department immediately if kitchen and equipment are not in good, safe working order to schedule or arrange for repairs or corrections.
■ Possess the ability to work with co-workers in any kitchen environment and display, coach, mentor others to
like behavior ensuring guest receive highest quality products and service at Horseshoe Indianapolis.
■ Supervises Cooks and Utility Cooks to include efficient staffing, team member development and training,
performance management and policy enforcement.

QUALIFICATIONS
High School Diploma or GED required. Experience required in the Food Service Industry with an emphasis on multiunit operations. Position requires the ability to successfully set up any outlets within Horseshoe Indianapolis, run both (back of house) restaurant operations to ensure highest quality product, with advanced food knowledge consisting of a variety of cooking styles and offerings, techniques, specialty raw products and use, menu engineering (development) and moderate knowledge of wine, spirit and food pairing, experience in banquet production, Ability to read, write, speak and understand English, distinguish letters, numbers, and symbols as well as be involved in daily professional communication with co-workers and guests. Position requires experience using MS Office Suite, working with computers as well as math skills; understand Profit & Loss Statement and the ability to measure, estimate, and multi task.