Kitchen Supervisor at One Off Hospitality Group Ltd

Chicago, Illinois, United States -

Full Time

Start Date

Immediate

Expiry Date

15 Jun, 26

Salary

0.0

Posted On

17 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Coaching, Delegating, Guiding, Technique, Execution, Inventory Management, Training, Communication, Facility Maintenance, Waste Reduction, Safety Regulations, Composure Under Pressure, Product Rotation, Team Spirit, Leadership

Industry

Restaurants

Description

Description For almost 30 years, One Off Hospitality has developed and operated some of Chicago’s most beloved places to eat and drink. More importantly, we’re a group of people – chefs, hospitality veterans, managers and creators – who believe in the power of treating our guests like family and our restaurants like home. REPORTS TO: CHEF DE CUISINE / EXECUTIVE SOUS CHEF FLSA: NON-EXEMPT POSITION SUMMARY: The Kitchen Supervisor will be an assistant to the Sous Chef and Chef de Cuisine. They will ensure that all BOH processes and health codes are maintained and up to standard by coaching, delegating and guiding the line kitchen staff. Requirements Essential Duties & Responsibilities The essential functions include, but are not limited to the following: Maintains high quality and consistency in all BOH processes Leads by example; know that all BOH employees look to you for guidance regarding cooking technique, behavior and work ethic Teaches each staff member proper technique and execution Promotes cooperative effort, team spirit and good morale among all employees Focuses on improving food cost (ensures proper product rotation, utilization and inventory to ensure minimum waste, etc.) Focuses on safety and health regulations (ensures proper hand washing, PPE usage, safety food prep, etc.) Assists with managing kitchen inventory Assists with training new staff members Takes a proactive approach to facility maintenance Maintains strong lines of communication with entire leadership team and staff to drive the success of the restaurant Helps with duties of other employees (i.e. line cooks, prep cooks, dishwashers, etc.) when necessary because of an unexpected absence or extra volume Has a strong understanding of company background, core values and philosophy Performs other administrative tasks as will be communicated by superiors Performs other work-related duties as assigned Maintains composure under pressure Minimum Qualifications (Education, Experience, Skills) High School Diploma or GED graduate Minimum 5 years of overall BOH experience Food Handler Certification required Ability to handle stress under pressure Willingness to maintain a clean, healthy, and safe working environment Ability to coordinate multiple activities with attention to detail Ability to work independently, with minimal supervision Physical Demands and Work Environment Ability to be flexible with job demands and open minded when being asked to complete tasks Ability to operate and use all equipment necessary to run the restaurant Ability to move or handle equipment throughout the restaurant generally weighing 0-50 pounds Ability to work varied hours/days as business dictates Ability to stand for up to 8-10 hours a day Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish One Off Hospitality provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

Responsibilities

The Kitchen Supervisor assists the Sous Chef and Chef de Cuisine by ensuring all Back of House processes and health codes are maintained through coaching and guiding the line kitchen staff. Key duties include maintaining high quality and consistency, focusing on improving food cost through proper utilization, and ensuring adherence to safety and health regulations.