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ESSENTIAL DUTIES AND RESPONSIBILITIES

1. Production of all food items in the assigned kitchen in accordance with standard recipes
2. Training and Supervision of all kitchen staff.
3. Observe production flow and make adjustments in order to adhere to control procedures for cost and quality.
4. Monitor to ensure proper receiving and storage. This includes coverage, labeling, dating and placing items in proper containers.
5. Assign in detail, specific duties to all employees for efficient operation of kitchen and services.
6. Assist with writing and updating any and all recipe cards and insure proper usage
7. Check to see that all equipment is the kitchen is clean and in proper working condition.
8. Manage and coach staff. Which includes, discipline, scheduling, coaching etc …
9. Participate in the interviewing process for new hires.

SUPERVISORY JOB KNOWLEDGE, SKILLS AND ABILITIES

• Working knowledge of hot and cold food and pastry preparation.
• Good working knowledge of accepted sanitation standards and Health Codes for the state
• Management skills of both staff and flow of kitchen.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

Employee must be knowledgeable to all Company policies and procedures, including fire and safety regulations. Must be able to communicate with other departments. Must be 21 years of age. Must be able to multi task at a fast pace. Preferred 2 years of experience with supervising staff in a kitchen setting.