OVERVIEW

We are seeking a dedicated and experienced Kitchen Supervisor to lead our culinary team in delivering exceptional dining experiences. The ideal candidate will possess strong leadership skills, a passion for food, and the ability to manage kitchen operations efficiently. This role requires a blend of culinary expertise, team management, and a commitment to maintaining high standards of food safety and quality. Pay will be discussed at time of interview.

REQUIREMENTS

• Proven experience in a supervisory role within the culinary field, preferably in buffet style restaraunts or catering environments.
• Strong background in food production, kitchen management, and restaurant operations.
• Excellent leadership skills with the ability to motivate and manage a diverse team.
• Knowledge of inventory management practices and menu planning strategies.
• Familiarity with food handling procedures and safety regulations.
• Culinary experience with proficiency in cooking techniques across various cuisines.
• Previous experience in banquet service or event catering is highly desirable.
• Strong organizational skills with the ability to manage multiple tasks effectively in a fast-paced environment.
• Excellent communication skills to interact with staff, guests, and other departments. Join our team as a Kitchen Supervisor where your culinary passion will shine while leading our talented kitchen staff!
  Job Type: Full-time
  Pay: $16.00 per hour
  Work Location: In perso

• Oversee daily kitchen operations, ensuring efficient food production and service.
• Supervise kitchen staff, providing guidance and support to foster a positive work environment.
• Manage inventory control and ordering of supplies to maintain optimal stock levels.
• Ensure compliance with food safety regulations and maintain cleanliness in the kitchen.
• Assist in menu planning and development, incorporating seasonal ingredients and customer preferences.
• Coordinate banquet and catering services as required, ensuring timely execution of events.
• Train new staff on food preparation techniques, equipment usage, and safety protocols.
• Monitor food quality during preparation and presentation to ensure consistency with standards.
• Collaborate with other departments to enhance overall guest satisfaction.