Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $36,700.00 - $58,800.00
Work Schedule
Standard Hours
Day Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
employee training
meal discounts
Retirement Plan
Equal opportunity employer
Job Description
Thompson Hospitality is a leading hospitality company specializing in delivering exceptional dining and lodging experiences. With a rich legacy of commitment to quality service and culinary excellence, Thompson Hospitality operates a range of restaurants and lodging facilities that cater to diverse clientele. The company emphasizes innovation in the food and beverage industry, aiming to exceed guest expectations through meticulous attention to detail and a customer-driven approach. Known for fostering an inclusive and supportive work environment, Thompson Hospitality promotes employee growth and development while upholding the highest standards of food safety and sanitation.
The Kitchen Supervisor role at Thompson Hospitali... Show More
The Kitchen Supervisor role at Thompson Hospitali... Show More
Job Requirements
- Ability to lift up to 35 pounds and stand for a normal shift up to 8 hours
- Ability to lift and carry up to 50 pounds frequently
- Ability to communicate clearly and effectively
- Ability to stand and walk for extended periods up to 10-12 hours per shift
- Frequent bending, stooping, reaching, and twisting during food preparation and equipment handling
- Manual dexterity and fine motor skills for chopping, slicing, plating, and using kitchen tools and machinery
- Ability to work in hot, humid and fast-paced kitchen environments
- Able to taste and smell food to ensure quality and consistency
- Visual acuity to monitor food presentation, cleanliness, and safety standards
- May require climbing ladders or using step stools to access upper storage or equipment
Job Qualifications
- Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities
- Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure food is prepared and presented acceptably
- Count money and make bank deposits
- Investigate and resolve complaints regarding food quality, service, or accommodations
- Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation
- Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity
- Monitor budgets and payroll records, and review financial transactions to ensure expenditures are authorized and budgeted
- Maintain food and equipment inventories, and keep inventory records
- Schedule staff hours and assign duties
- Establish standards for personnel performance and customer service
- Perform some food preparation or service tasks
- Plan menus and food utilization based on anticipated guests, nutritional value, palatability, popularity, and costs
- Keep records required by government agencies regarding sanitation or food subsidies
- Test cooked food by tasting and smelling it to ensure flavor conformity
- Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance
Job Duties
- Collaborate with the Executive Chef in planning and executing the culinary vision for the restaurant
- Oversee food preparation and ensure dishes are executed with precision
- Collaborate with the kitchen team to maintain a smooth workflow
- Uphold the highest standards of food safety, cleanliness, and sanitation
- Train and mentor kitchen staff to maintain excellence in culinary techniques and presentation
- Manage prep work, station assignments and kitchen flow to support a seamless service
- Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance
- Count money and make bank deposits
- Investigate and resolve complaints regarding food quality, service, or accommodations
- Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation
- Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity
- Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted
- Maintain food and equipment inventories, and keep inventory records
- Schedule staff hours and assign duties
- Establish standards for personnel performance and customer service
- Perform some food preparation or service tasks when necessary
- Plan menus and food utilization based on anticipated guests and costs
- Keep records required by government agencies regarding sanitation or food subsidies
- Test cooked food by tasting and smelling it to ensure palatability and flavor conformity
- Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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