KITCHEN SUPERVISOR

Supervise Kitchen Staff: Direct and coordinate activities of cooks, prep staff, dishwashers, and other kitchen personnel, ensuring teamwork and adherence to standardsFood Preparation Oversight: Monitor food production to maintain consistent quality, taste, and presentation, and assist in cooking during busy shiftsHealth and Safety Compliance: Enforce sanitation, hygiene, and food safety regulations, conduct regular checks, and maintain kitchen equipment according to health codes.Inventory and Supply Management: Track stock levels, order supplies, manage deliveries, and ensure proper storage and rotation of food itemsStaff Training and Development: Provide ongoing training in culinary techniques, safety procedures, and operational standards; mentor new employeesScheduling and Administrative Duties: Organize staff shifts, and assist with budgeting and cost controlProblem Solving and Coordination: Address equipment failures, resolve interpersonal conflicts, adjust workflow during service, and handle customer complaints related to food quality or serviceMenu and Cost Management: Assist in menu planning, portion control, and food cost analysis to optimize efficiency and profitabilityEducation: High school diploma or equivalent; culinary or hospitality degree preferredCertifications: Food safety certifications such as ServSafe; CPR, AED, or T.I.P.S may be requiredExperience: Prior experience in a kitchen environment, preferably with supervisory responsibilitiesSkills: Strong leadership, communication, time management, problem-solving, attention to detail, and ability to work under pressure #J-18808-Ljbffr Royse City Medical Lodge