Kitchen Supervisor

OVERVIEW

Ever wanted to be the first Kitchen Superviso at a soon-to-be local institution? This is your chance to create recipes, systems and a culture from scratch at an all-day jawn that bridges and updates the neighborhood pub and bakery-cafe with the laid-back, unpretentious feeling of a diner. We want to craft edgy, eclectic comfort food and drink that spices up classics with fresh tricks and twists and turns and offers our guests the new classics they've been looking for. To do this, we need an ambitious, creative Kitchen Supervisor who's serious about the details and fearless as a leader. 

 

The Gist of What You'll Do:

• Create cool things to eat
• Communicate calmly, clearly, and kindly 
• Organize the staff, work flow, budget, procurement, inventory, vendor relations
• Inspire, delegate, teach

BASIC DETAILS

Required Experience: 1+ years

 

Hours: You'll work 5 days a week, from about 2:30 pm to 10pm, for 36-40 hours. We plan to be open 7 days a week for Breakfast and Lunch and, initially, 5 days a week for Dinner. You might have a love-hate relationship with weekend brunch, but you better be at peace with it, because if it isn't rocking, we're not doing our job.

 

Staff: Together with the EC and Chef de Cuisine (who will largely manage daytime services), you'll oversee approximately 15 BOH teammates.

Compensation: Hourly is competitive with market and commensurate with experience.

DEEPER DIVE

Communicate Constructively and Consistently

• Set and constantly articulate the highest standards of cleanliness, speed, organization and tastiness
• Provide positive and negative feedback often to drive home those standards
• Make sure those standards and that feedback are addressed in daily lineup, reinforced in real time, and preserved in email and other documents, such as recipes and job descriptions
• Delegate work daily to prep and line cooks, checking on execution throughout the shift
• Share and update important SOPs

Manage Staff, Kitchen and Systems

• Foster a motivated and trusting team, with a collaborative and hardworking environment
• Notice problems -- whether technical, interpersonal or systemic -- devise solutions, and update ownership as needed
• Adhere to a consistent daily schedule, provide a weekly to do list outlining the week’s priorities, and note long-term tasks
• Monitor facilities and practices to make sure they're to code
• Working with Chef de Cuisine, oversee all hiring, firing, onboarding, training, scheduling, and disciplining; conduct employee reviews
• Keep Daily Documents up-to-date, including but not limited to: Order Guides, Prep and Inventory Lists, Daily Order Sheets, Kitchen Count Sheets, and Cleaning Checklists
• Maintain accurate PARs on our Prep List, reflecting Resy, Toast, and our Events Calendar
• Set up accounts and payment for Vendors and ensure those Vendors are being paid
• Maintain an Operations Manual that provides clear instructions on how employees should use our daily documents
• Make recommendations for our Employee Handbook 
• Fix or find someone who can fix BOH equipment and facilities 

Collaborate with FOH

• Work with the General Manager to constantly deliver a guest experience that nourishes body and soul
• Inspire a positive relationship between the FOH and BOH teams
• Make sure FOH teammates understand menu changes before dishes go live