Kitchen Supervisor (225-917)

The Kitchen Supervisor plays a critical role in ensuring the smooth and efficient operation of a kitchen in a restaurant, hotel, or catering environment. This position requires a keen eye for detail, a strong understanding of food safety and sanitation standards, and exceptional leadership skills to supervise and coordinate the activities of kitchen staff. The Kitchen Supervisor is responsible for maintaining high-quality food preparation and presentation, managing inventory levels, ensuring compliance with health regulations, and assisting with menu planning. Through effective communication and organizational skills, the Kitchen Supervisor supports the culinary team to ensure timely service, customer satisfaction, and the overall success of the establishment. This role demands a proactive approach and the ability to thrive in a fast-paced environment, consistently upholding the standards of excellence for which the establishment is known.

Responsibilities

• Supervise and coordinate the activities of kitchen staff to ensure efficiency.
• Ensure all food preparation and presentation meet company standards.
• Maintain inventory control to minimize waste and maximize efficiency.
• Enforce strict cleanliness and hygiene standards within the kitchen environment.
• Assist with menu planning, costing, and sourcing of quality ingredients.
• Monitor food storage and conditions to maintain freshness and quality.
• Implement and conduct training sessions for kitchen staff development.
• Compile and manage schedules for kitchen staff to optimize productivity.
• Work collaboratively with the front-of-house team to ensure service excellence.
• Conduct regular inspections to ensure compliance with health and safety regulations.
• Troubleshoot and resolve operational issues swiftly to avoid service interruptions.
• Ensure adherence to established policies and procedures at all times.

Requirements

• Proven experience in a supervisory role within a kitchen environment.
• Comprehensive understanding of food safety and sanitation regulations.
• Strong leadership and communication skills to manage a team effectively.
• Excellent organizational skills and multitasking abilities in a fast-paced setting.
• Proficiency in menu planning, food costing, and inventory management.
• Ability to handle conflict and provide solutions to complex situations.
• Flexibility to work various shifts including evenings, weekends, and holidays.