Job Overview
Compensation
Type:
Salary
Rate:
Range $55,000.00 - $74,300.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
performance bonuses
Job Description
As a key leadership role within our kitchen operations, the Food Service Supervisor coordinates activities and directs the training of chefs, cooks, and other kitchen workers involved in the preparation and cooking of food. This role is responsible for ensuring an efficient and profitable food service by managing kitchen personnel, overseeing menu planning, food cost control, and quality assurance. The position involves hands-on participation in various tasks, including evaluating food consumption, estimating supplies, and maintaining sanitation standards. Supervisory duties are critical, ensuring that newly hired staff acclimate effectively to our kitchen practices and receive appropriate training. The Food Service Supervisor... Show More
Job Requirements
- High school diploma or equivalent
- Previous experience in a supervisory role in food service or kitchen operations
- Strong knowledge of food preparation methods and nutrition standards
- Ability to manage and train a diverse kitchen team
- Excellent organizational and communication skills
- Capability to work under pressure in a fast-paced environment
- Understanding of food cost control and inventory management
Job Qualifications
- Proven leadership skills in a kitchen or food service environment
- Familiarity with menu planning and recipe analysis
- Experience in budgeting and cost control
- Knowledge of sanitation and safety regulations
- Skilled in training and developing kitchen staff
- Strong problem-solving and decision-making abilities
- Ability to maintain high customer service standards
Job Duties
- Plan or participate in planning menus and utilization of food surpluses and leftovers taking into account probable number of guests marketing conditions popularity of various dishes and recency of menu
- Estimate food consumption and purchase or requisition foodstuffs and kitchen supplies
- Review menus analyze recipes determine food labor and overhead costs and assign prices to menu items
- Direct food apportionment policy to control costs
- Supervise cooking and other kitchen personnel and coordinate their assignments to ensure economical and timely food production
- Observe methods of food preparation and cooking sizes of portions and garnishing of foods to ensure food is prepared in prescribed manner
- Test cooked foods by tasting and smelling them
- Devise special dishes and develop recipes
- Familiarize newly hired chefs and cooks with practices of kitchen and oversee training of cook apprentices
- Establish and enforce nutrition and sanitation standards for restaurant
- Achieve budget goals given for weekly food and labor costs as directed from corporate office
- Attend required trainings and meetings
- Deliver an exceptional experience through outstanding hospitality and food service to the guests
Job Location
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