Kitchen Supervisor - Natick, United States - Skybokx 109 Sports Bar & Grill

Skybokx 109 Sports Bar & Grill
Skybokx 109 Sports Bar & Grill
Verified Company
Natick, United States

2 weeks ago

Mark Lane

Posted by:

Mark Lane

beBee recruiter
Description

Job Description:
Kitchen Supervisor

Reports To:
Sous Chef


Status:
Non
-Exempt


Position purpose:

Responsibilities include working with food preparation staff, cooking operations and food preparations.

Responsible for cooking food according to oral or written orders received from other food service employees; to ensure that all guest dining experiences are in keeping with good quality standards; ensure that all appropriate sanitation practices are followed and that an organized, clean, sanitary and safe work environment is maintained.


Essential Elements**:


  • Regular attendance and punctuality.
  • Ability to push and /or pull a loaded cart weighing approximately 100 pounds.
  • Ability to lift and move approximately 35 pounds.
  • Ability to bend, squat, kneel, climb, and reach continuously.
  • Ability to perform tasks requiring sustained repetitive motion and /or fine motor skills (for example: dishing portions, carving, stirring and chopping).
  • Ability to properly maintain and properly operate basic kitchen equipment (for example: slicers, tilt skillets, steamers and mixers).
  • Ability to move freely within the hotel and kitchen area.
  • Ability to stand and walk for prolonged periods of time.
  • Ability to work in temperature extremes, including handling hot utensils and equipment.
  • Ability to interact with guests and other employees in a courteous, empathetic and discreet manner.
  • Ability to read, count, and perform basic arithmetic including use of percentages.
  • Ability to grow into sous Chef position.
  • Ability to work with chemicals (for example: solvents, allpurpose detergents, etc.) and with prolonged exposure to water.
  • Ability to understand and execute all safety and emergency procedures such as fire, crowd, inclement weather and bomb threats.
  • Not infected by diseases transmitted through the food supply as designated by the Public Health Service.

Job Tasks:


  • Ensure all Culinary and/or kitchen standards, rules and regulations are being followed
  • Asist in receiving, putting away food/nonfood/chemicals
  • FIFO of all products
  • Maintain competency in all areas of food service productions, soups, stocks, mass food production, meat & seafood fabrication, poultry and game.
  • Understand and utilize appropriate rotation, portioning, storage and ordering techniques.
  • Serve as back up support for all cooking and cleaning staff of the kitchen.
  • Ensure maintenance of quality food service and sanitary work conditions.

Job Tasks continued

  • Assist Culinary & F&B Leadership with completing monthly inventories.
  • Assist with maintaining of steward's productivity
  • Working with all staff members to keep the kitchen area immaculately clean and free of spills at all time.
  • Maintain proper production levels.
  • Working with and keeping the lines of communication open between all employees to provide a smooth running operation.
  • Effective utilization of all food products to include banquets.
  • Cook menu items as directed in a timely manner.
  • Prepare soups.
  • Use of standardized production recipes to ensure consistent quality.
  • Use of established presentation technique and quality standards
  • Review VIP's and special requests and coordinate with other departments as needed.
  • Ensure proper equipment operation/maintenance.
  • Maintain proper uniform standards at all times.
  • Maintaining 100% service excellence at all times.
  • Assist in facilitating breaks for all line staff.
  • Conduct a professional and positive attitude.
  • Report any misconduct to Chef; share training recommendations with Chef.
  • Other responsibilities and duties as directed by the Executive Chef.
  • Be available oncall for unexpected situations.
  • Ensure 100% compliance in local, state and federal regulations for safety and sanitation.

Essential Skills:


  • Professional and personable manner and appearance
  • Knowledge of basic computer skills; Proficiency in PC based software including Microsoft Word and Excel programs.
  • A high sense of urgency and attention to details
  • Ability to work effectively in a busy environment
  • Ability to work as part of a team and lead a team
  • Avoid waste of food and product by employee and guest
  • Ability to manage in a diverse environment with focus on client and customer service
  • Ability to utilize and maintain communication equipment, for example: telephones, computers, facsimile machines, scanners, etc.
  • Ability to interact in a professional, courteous, empathetic, and discreet manner.
  • Ability to communicate clearly and effectively, and in a detailed manner both verbally and in writing.
  • Creative and logical approach to problem solving.
  • Knowledge of proper handling and storage of food, for example: temperatures and thawing of food.
  • Understanding in all areas of food service productions, soups, stocks, mass food production, meat & seafood fabrication, poultry and game.
  • Ability to understand and execute all safety and emergency procedures such as: fire, crowd, i
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