Kitchen Supervisor

Job TitleResponsible for determining quantities, components and courses of meals and calculates prices to ensure prescribed profit margin. Establishes and maintains item cards, incorporating price changes as they occur. Plan menu aspects of monthly club calendar considering food market as they occur, Knows special events that will affect normal operations; holiday and seasonal variables; popularity of various meals and operating goals. Designs and implements decorated foods arid artistic food arrangements for buffets and receptions. Develops menu in consultation with the Club Manager using recipes involving many steps, ingredients or long preparation time. Coordinates with the Club Manager in prioritizing the work of the kitchen staff and in directing certain kinds of food preparation. Develops new and creative menus and improves existing menus. Analyzes methods of food preparation, cooking and methods of garnishing by subordinates. Monitors decisions and adjustments regarding recipes: for the number of servings and size of servings and approves those decisions. Determines time and sequence of cooking operations to meet meal serving hours. Assures adherence to established menus. Develops and standardizes recipes. Prepares and cooks meats soups, vegetables and a broad range of other food. Regulates cooking temperatures, tests foods in cooking. Prepares or directs the preparation of complex salads and desserts. Determines patron's size. Instructs employees on fine points of cooking, food preparation and cooking methods, sanitation, etc., tastes and inspects food prepared by subordinates. Cuts, trims or otherwise prepares meats, poultry, seafood, for cooking; cuts meats to specified size or weight Assures that food preparation is economical and correct and is responsible food profitability. Develops and implements training programs with a high emphasis on sanitation, personal hygiene and specialized food preparation. ln this regard, supervises and coordinates activities of cooks and other workers engaged in preparing and cooking foodstuffs to ensure economical, efficient and profitable food service. Designs and provides training for all food service workers which includes cooks, food service workers and wait staff. Estimates consumption of and places orders for foodstuffs and other operating supplies. Contacts vendors and compares prices and quality. Assures that food deliveries meet quantity and quality specifications. Assures the proper receipt and storage of stock. Establishes controls to prevent spoilage, waste or misuse in preparation and storage areas. Establishes and maintains appropriate inventories of foodstuffs and galley operating supplies. Performs other related duties as assigned.