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Form of workJob Description
Our incredible team is in search of a leader for our upcoming location in New Orleans! We give our guests access to an amazing selection of delicious menu options and culinary brands. We make two promises to our guests – great food and even better hospitality. By keeping these promises, we will keep guests coming back and secure our place and reputation as a highly successful and respected hospitality organization for generations to come. In the hotel/restaurant business, there is no such thing as a one man show, so we rely on all our staff to do their part. The Kitchen Supervisor is a critical part of our team. Their role will be crucial in delivering the best possible experience for our guests!
As the Kitchen Supervisor, you will be responsible for overseeing cooking, food preparation, logistics and all aspects of operations. Additionally, you will assist in the ordering of supplies to maintain a fully stocked kitchen, assist in the scheduling of staff, the monitoring of inventory levels, and complying with safety and cleanliness standards. To be successful in this role, the ideal candidate will have proven culinary and supervisorial experience with a level of professional business sense. In addition to being an excellent communicator, you should also demonstrate outstanding leadership and organizational abilities. The Kitchen Supervisor will focus on developing and maintaining a high performing team that achieves financial and company objectives.
Our Kitchen Supervisor is responsible, but not limited to the following:
- Order materials, supplies, and ingredients based on demand.
- Oversee the food preparation and cooking process.
- Check food presentation and quality.
- Monitor inventory levels and perform weekly inventory assessments.
- Store all food products in compliance with health and safety regulations.
- Uphold sanitation and safety standards at all times.
- Managing day-to-day operations
- Managing labor costs by adhering to labor budgets and assisting with employee scheduling
- Managing COGs and Variable expenses
Here are the job qualifications we are looking for in a candidate:
- Proven work experience as a Kitchen Supervisor, Sous Chef or Lead Cook.
- Hands-on experience with ordering restaurant/kitchen inventory.
- Knowledge of a wide range of recipes.
- Strong understanding of kitchen sanitation and safety regulations.
- Ability to manage a team in a fast-paced work environment.
- Ability to stand and walk constantly through an entire 10-hour workday.
- Excellent interpersonal communication skills.
- Dependable and reliable.
- Able to commit to 8-10 hour days during work week.
- Leads by example and is available to offer support to all staff members.
- Creates a positive yet effective work environment for all.
- Flexibility to work during evenings and weekends. Ability to cover shifts as needed.
- A minimum of 2-5 years of experience in a similar role.
