Back of House Restaurant Supervisor at Centennial Plaza Llc

Gulfport, Mississippi, United States -

Full Time

Start Date

Immediate

Expiry Date

30 Sep, 26

Salary

0.0

Posted On

02 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Operations Management, Staff Supervision, Inventory Management, Food Safety Compliance, Quality Control, Team Leadership, Problem Solving, Multitasking, Training and Coaching, Communication

Industry

Hospitality

Description

Description Position Summary: The Back of House Restaurant Supervisor is responsible for overseeing kitchen operations, ensuring food preparation meets quality standards, and leading kitchen staff in a fast-paced environment. This role involves managing inventory, maintaining a safe and clean work environment, and ensuring compliance with health and safety regulations. The supervisor is also responsible for training and coaching kitchen staff to ensure efficient and high-quality food production. Key Responsibilities: Kitchen Operations Management: Supervise kitchen staff to ensure food is prepared efficiently, correctly, and to the highest quality. Ensure that all kitchen areas are clean, organized, and meet safety and hygiene standards. Coordinate with front-of-house staff to ensure timely food delivery to customers. Monitor cooking times and temperatures to ensure food is consistently cooked to specification. Staff Supervision and Training: Manage and lead a team of kitchen staff, including line cooks, prep cooks, dishwashers, and other kitchen personnel. Provide training on kitchen procedures, food safety standards, and equipment usage. Conduct performance reviews and provide constructive feedback to staff. Assist in resolving conflicts or issues that arise in the kitchen environment. Inventory and Supply Management: Oversee inventory levels for kitchen supplies, ingredients, and equipment. • Place orders for food and supplies as necessary, ensuring that stock levels are maintained. Monitor food waste and take measures to reduce it by ensuring proper storage and usage of ingredients. Ensure all deliveries are inspected and properly stored according to food safety standards. Health, Safety, and Compliance: Ensure compliance with all local health and safety regulations, including food storage, sanitation, and handling procedures. Conduct regular health and safety audits and take corrective actions when necessary. Ensure all kitchen equipment is maintained, cleaned, and functioning properly. Ensure that kitchen staff adheres to personal hygiene standards, including wearing proper uniforms and using safety equipment. Quality Control: Monitor food quality and presentation to ensure consistency and high standards. Work with the kitchen leadership to develop and update the menu, including testing new recipes. Ensure that special dietary needs and allergies are carefully considered during food preparation. Team Collaboration: Foster a positive and productive work environment in the kitchen by encouraging teamwork and communication. Coordinate with other restaurant departments (e.g., front-of-house staff) to ensure smooth operations. Act as a liaison between the kitchen and restaurant management to relay operational issues or customer feedback. Problem Resolution: Address and resolve any operational issues that may arise in the kitchen, such as equipment malfunctions or staff shortages. Handle customer complaints regarding food quality or kitchen-related issues, ensuring prompt resolutions. Requirements Education: High school diploma or equivalent. Culinary degree or equivalent experience (preferred). Experience: Previous experience in a kitchen supervisory or leadership role (required). Experience working in a fast-paced restaurant or hospitality setting. Knowledge of food safety and sanitation practices. Strong problem-solving skills and the ability to make quick decisions under pressure. Skills: Excellent leadership and team management skills. Strong organizational and multitasking abilities. Proficient in kitchen operations and equipment. Ability to communicate effectively with both kitchen staff and management. High attention to detail with a focus on quality control. Certifications: Food Safety Certification (preferred). ServSafe Certification or equivalent may be required. Physical Requirements: Ability to stand for long periods and move around the kitchen. Ability to lift and carry heavy items, such as pots, pans, and boxes of supplies, up to 50 pounds. Ability to work in a hot, fast-paced, and sometimes noisy kitchen environment. Work Environment: Supervisors typically work in the kitchen or back-of-house areas of restaurants. Shifts may include evenings, weekends, and holidays, depending on the establishment's hours of operation. The position may involve working in a high-stress, high-energy environment, especially during peak service times. Compensation: Competitive pay, based on experience. Possible benefits package, including health insurance and paid time off. ________________________________________ The Back of House Restaurant Supervisor plays a critical role in maintaining smooth kitchen operations, ensuring food quality, and fostering a positive work environment. Successful candidates should have strong leadership skills, extensive kitchen experience, and the ability to work efficiently under pressure. DISCLOSURE STATEMENT No one Job Description, for any one position, can possibly encompass all responsibilities, which may be requested. The above Job Description is a summary of the major responsibilities of the position. The objective of any position is to effectively provide the services and support for the Hotel. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. This document does not create an employment contract, implied or otherwise, other than “at will” employment relationship.

How To Apply:

Incase you would like to apply to this job directly from the source, please click here

Responsibilities

Oversee daily kitchen operations to ensure food quality, safety, and efficiency while leading and training the back-of-house staff. Manage inventory levels, maintain health and safety compliance, and coordinate with front-of-house teams for smooth service.