Kitchen Supervisor

Kitchen Supervisor The primary responsibility of this position is to supervise and manage the activities of the kitchen department staff and assist in the management of all kitchen department operations. Specific responsibilities include, but are not limited to the following: Assisting in the management and performance of the kitchen staff including hiring, scheduling, performance reviews, disciplinary actions, payroll activities and training and development activities. Ensuring that kitchen department staff is providing exceptional guest services to assist inguest relations, profitability of the kitchen department and the overall profitability of the Lake of the Torches Resort Casino. Assisting in the monitoring of internal operations including daily operations, scheduling, management of policies and procedures and guest satisfaction. Assigning daily activities and responsibilities to kitchen department staff. Reviewing and assigning staff to appropriate shifts on a daily and weekly basis to ensure adequate staffing coverage. Training and orienting kitchen staff to position responsibilities, food handling and preparation, department operating procedures and maintenance of hygiene and cleanliness guidelines. Supervising the preparation, quality, delivery, portion controls and ticket times of all hot and cold menu items and special food requests. Operating a variety of kitchen equipment including steamers, ovens, skillets, woks, deep fat fryers, range, choppers, slicers and mixers. Managing and maintaining stock rotation and all food inventories. Interfacing with the dining room staff related to service or quality issues and obtaining resolutions. Ensuring compliance with State Health Department Regulations and addressing potential violations in a timely manner. Working closely with the kitchen manager to analyze kitchen performance and implements enhancements to maximize revenues and increase guest satisfaction. Participating in the development and adherence to the kitchen department budget that may include staff and equipment forecasting. Recommending and maintaining kitchen department objectives, standards and policies and procedures for review by the Kitchen Manager. Resolving associate interdepartmental or guest disputes in accordance with established policies and procedures and informing Kitchen Manager of issues and outcomes. Performing other duties as assigned. Internal: Continuous contact with Food and Beverage staff and occasional contact with security, shipping and receiving, conventions and facility administration. External: Frequent contact with guests. Occasional contact with suppliers and sales representatives. Is responsible for the direct supervision of approximately fifteen associates. May be called upon to make supervisory decisions in other areas of the Food & Beverage department. May assume the responsibilities of the Kitchen Manager when the Kitchen Manager is not available. Operates independently with supervision received from the Kitchen Manager. May review major or unusual decisions with Kitchen Manager. A high school education or equivalent is required. A Hospitality degree with an emphasis on Culinary Arts, or a Culinary Arts degree is preferred. ServSafe certification is required within 90 days of employment. A minimum of two years supervisory experience in a high volume, full service, kitchen environment is required. A minimum of three years prior experience preparing foods including the use of various types of cooking equipment and utensils, measuring and timing is required. Must possess excellent interpersonal, communication, delegation, prioritization, mathematical and people management skills. Must be able to manage and maintain confidential and sensitive information with diplomacy and tact. Must maintain a professional demeanor in stressful situations as necessary. Basic familiarity with PC's and related software is preferred. The majority of responsibilities are performed within the kitchen with exposure to differentials in temperature. Controlled exposure to high temperatures from cooking equipment and food preparation may occur. May be exposed to situations where hazardous chemicals, sharp implements, spills, wet floors or guest behaviors may create undesirable conditions. Continual walking, bending, standing and lifting is required. The vision, goals and objectives of Lake of the Torches Resort Casino requires the Kitchen Supervisor to perform in both a professional and personable manner. The manner in which the employee relates to fellow employees, customers and visitors is considered parallel in importance to technical knowledge and ability. Respect and consideration given to the dignity of each customer, visitor and fellow employee is a requisite of successful job performance. Must attend all mandatory meetings and participate in departmental training and development sessions.