Position Summary: The Kitchen Supervisor oversees food production operations in the kitchen. They organize the kitchen processes to maintain high quality, safety, efficiency, and profitability. They train and manage the kitchen team in a manner that meets the objectives set forward by the outlet Manager. They have strong financial skills, and lead the deli in purchasing, product pricing, and inventory management. They coordinate with the Manager to set sales and labor goals.
Pay Rate: The rate of pay listed on job boards are auto-generated numbers. Kiawah Island Golf Resort’s actual rate of pay will be determined during the hiring process.

QUALIFICATIONS:

• High school diploma or equivalent vocational training certificate required.
• 3 years’ experience in culinary field minimum.
• Ability to communicate in English with guests, co-workers and management to their understanding.
• Ability to compute basic mathematical calculations essential.
• Food handling certificate preferred.
• Culinary college degree preferred.
• Sanitation Certificate preferred.

ESSENTIAL PHYSICAL REQUIREMENTS:

• Must be able to lift and carry minimum weight of 40 lbs. across short-medium distance
• Must be able to stand for the entirety of shift.
• Capable of working consecutive hours without sitting down.
• Must be able to work on site due to daily needs of the job requirements.
• Ability to reach, bend, lift, and carry items in the kitchen.
• Must be able to work on site due to daily needs of the job requirements.
• Must be able to stand for the entirety of shift, while reaching, bending and stooping.
• Must be able to handle manual labor via whisking, chopping, piping, and repetitive hand movements

• Ability to perform job functions with attention to detail, speed and accuracy.
• Ability to prioritize, organize work and follow through with assigned tasks.
• Ability to be a clear thinker, remain calm and resolve problems using good judgment.
• Ability to work well under pressure of meeting production schedules and timelines of food displays. Ability to handle multiple tasks at one time while maintaining a high level of professionalism.
• Ability to maintain a clean, neat and organized work environment.
• Ability to follow recipes, to increase or decrease recipe as needed.
• Ability to work in a fast paced, intense work environment
• Uphold and model the Customer Service Program; provide prompt, friendly and courteous service to customers and staff.
• Answer customer questions, complaints and feedback. Take steps to ensure customers are assisted in a timely fashion.
• Provide information about food attributes, ingredients, and preparation.
• Research product availability, price, and quality issues.
• Have a working knowledge of products and services the entire store offers.
• Produce products cost-effectively, on a consistent basis.
• Standardize recipes and procedures so price margins and productivity are maintained.
• Work with department heads to set production, sales, and labor goals.
• Prepare kitchen operations for future growth and new ideas.
• Set kitchen priorities, set production goals, schedule production, and supervise cooks.
• Promote communication in the kitchen that leads to productive, safe work.
• Comply with health and safety regulations for production, holding, handling, and labeling.
• Maintain the cleanliness and neatness of the kitchen and storage areas.
• Ensure that kitchen equipment is in working order and is properly used.
• Maintain reports of department waste.
• Purchase ingredients for cooking and baking, in accordance with the outlets
• Purchasing Criteria.
• Smart purchasing to stay within budgeted COS percentages
• All other duties, as assigned.