Kitchen Supervisor - Coyote Bob's & Crazy Moose Casinos at Maverick Colorado LLC

Pasco, Washington, United States -

Full Time

Start Date

Immediate

Expiry Date

18 Dec, 25

Salary

23.0

Posted On

19 Sep, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Experience, Food Purchasing, Waste Reduction, Sanitation, Employee Training, Cost Control, Menu Development, Inventory Management, Team Supervision, POS Systems, Food Safety, Communication, Problem Solving, Attention to Detail, Time Management, Basic Math

Industry

Gambling Facilities and Casinos

Description

Description The Kitchen Supervisor will be directly responsible for kitchen functions including food purchasing, reducing waste, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. Pay $22-23/hr DOE How You'll Succeed In this role you will: Major duties and responsibilities: Supervise Kitchen operation which includes daily decision making, staff support, scheduling, planning, cost control, training and development of team members. Implement and uphold standards, product quality, consistency and cleanliness. Maintain responsibility for the financial integrity of the food operation. Coordinate ordering & inventory of food, and supplies. Propose menu ideas, recipes and promotions working closely with the Regional BOH Manager. Ensure the safety and cleanliness standards are implemented and maintained, training staff and constantly reinforcing Company philosophy and standards. Daily Responsibilities: Maintain complete knowledge of and comply with all company policies and procedures. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. Monitor and maintain cleanliness, sanitation, and organization of assigned work area. Check storage areas for proper supplies, organization and cleanliness. Establish par levels for product, supplies and equipment. Complete requisitions to replenish shortages of additional items needed for the anticipated business. Check the status of all orders and ensure that they are delivered within designated timelines. Ensure team members report to work as scheduled, document late or absent team members, and coordinate team member breaks. Expedite on the floor in the kitchen as business demands. Assign work and side duties to team members in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks. Inspect, plan, and ensure that all materials, and equipment are in complete readiness for service; rectify deficiencies with respective personnel. Constantly monitor team member performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel. Inspect waste logs, temp logs and all aspects of the kitchen environment ensuring compliance with standards of cleanliness; rectify any deficiencies with respective personnel. Monitor and maintain cleanliness and working condition of departmental equipment, supplies and work areas. Foster and promote a cooperative working climate, maximizing productivity and team member morale. Complete work orders for maintenance repairs and submit to Regional BOH Manager. Respond to all requests promptly. Other duties as assigned. Maintain complete knowledge of: All food products available in the restaurant. All menu items items, preparation method/time, ingredients, sauces, portion sizes, garnishes presentation, and prices. Daily menu specials, 86'd items. Requirements To be successful in this role, you should have previous Culinary experience and knowledge that includes: Knowledge of POS systems. Perform job functions with attention to detail, speed and accuracy. Direct performance of team members. Adept knowledge of food and beverage cost controls. Compute basic math calculations. High School Diploma or GED recommended. Experience may substitute for schooling. Minimum of 21 years of age. Three (3) years' experience as a lead cook or kitchen manager preferred. Computer literate in Word and Excel. Ability to stand and walk for duration of shift. Current WA State Health Food Handlers Card, (MAST) Mandatory Alcohol server Training/Class 12/Class 13 permits and ServSafe certified. PHYSICAL REQUIREMENTS: Ability to work in a fast-paced environment. Must be able to stand, walk or sit for long periods of time, speak and hear, write, finger and feel, lift and carry up to thirty pounds (50 lbs.) and occasionally more. Employee frequently required to reach with hands and arms, climb or balance, stoop, kneel, crouch or crawl, and endure variable temperature conditions (extreme hot or cold).

Responsibilities

The Kitchen Supervisor is responsible for overseeing kitchen operations, including staff management, food purchasing, and maintaining quality standards. This role involves training employees, ensuring cleanliness, and managing inventory and cost control.