Kitchen Supervisor (225-626)

A Kitchen Supervisor plays a crucial role in the efficient operation of food preparation and service within a restaurant, hotel, or any food-service establishment. This leadership position involves overseeing the kitchen staff, ensuring adherence to food safety and hygiene standards, and managing inventory and supplies. The Kitchen Supervisor is responsible for monitoring kitchen activities, training new staff, and ensuring that meals are prepared to meet quality standards. With a keen eye on operational efficiency, the supervisor will coordinate staff schedules, maintain quality control, and troubleshoot any issues that arise during daily operations. This position demands excellent communication skills, a passion for culinary arts, and a proactive approach to managing a dynamic kitchen environment.

Responsibilities

• Supervise kitchen staff and oversee food preparation activities daily.
• Ensure compliance with food safety regulations and sanitation standards.
• Manage inventory, ordering supplies, and managing stock levels efficiently.
• Coordinate and schedule kitchen staff shifts and address staffing needs.
• Train, mentor, and evaluate kitchen staff to maintain high performance standards.
• Collaborate with head chefs to plan and develop new menu offerings.
• Monitor quality control and ensure dishes meet standard recipes and presentation.
• Address and resolve customer complaints regarding food quality and service.
• Implement cost control measures to minimize waste and maximize profitability.
• Maintain all kitchen equipment, ensuring it is in pristine working condition.
• Conduct regular inspections of kitchen premises for cleanliness and functionality.
• Assist in budgeting and managing kitchen operational costs effectively.

Requirements

• Proven experience working in a kitchen leadership or supervisory role.
• Strong understanding of food safety and hygiene regulations is essential.
• Exceptional communication and leadership skills to manage a diverse team.
• Ability to work in a fast-paced environment and make quick decisions.
• Proficiency in inventory management and cost control techniques.
• Flexibility to work various shifts, including evenings and weekends.
• Culinary degree or certification is preferred but not mandatory.