Craft Culinary Concepts, LLC

The Kitchen Supervisor is responsible for ensuring that timely, safe, food is produced using the current recipe and guest request for a quality result.. This position is responsible for assisting the Director of Operations at the Reid Park Zoo, ensuring the highest quality food and beverage offerings while maintaining a safe and clean work environment for all employees.. Essential Job Functions The Kitchen Supervisor must have knowledge of food preparation techniques and be able to produce hot and cold food items using current approved recipes meeting exacting standards.. The Kitchen Supervisor is responsible for following and enforcing food safety and sanitation practices to ensure all food is handled in accordance with local health department and Craft Culinary Concepts policies.. The Kitchen Supervisor will have to work with a variety of teammates with varying degrees of skill and knowledge of high-volume kitchen production and must be able to partner with individuals to obtain successful results.

kitchen supervisor

Position: Kitchen Supervisor Reporting Responsibility: Director of Operations Status: Hourly non-exempt Position Overview: The Kitchen Supervisor is responsible for ensuring that timely, safe, food is produced using the current recipe and guest request for a quality result. This position is responsible for assisting the Director of Operations at the Reid Park Zoo, ensuring the highest quality food and beverage offerings while maintaining a safe and clean work environment for all employees. Essential Job Functions The Kitchen Supervisor must have knowledge of food preparation techniques and be able to produce hot and cold food items using current approved recipes meeting exacting standards. This includes but is not limited to handling food products from a raw state through the cooking and preparation process to the final plating, for service and or display. The Kitchen Supervisor is responsible for following and enforcing food safety and sanitation practices to ensure all food is handled in accordance with local health department and Craft Culinary Concepts policies. This includes but is not limited to being responsible for proper use of cooking utensils and equipment, storage, labeling and dating of food products as well as ensuring clean and sanitized working areas. The Kitchen Supervisor will have to work with a variety of teammates with varying degrees of skill and knowledge of high-volume kitchen production and must be able to partner with individuals to obtain successful results. This includes but is not limited to cleaning kitchen areas during and after events, leaving them in a ready state for future use. Primary Responsibilities: <ul><li><ul><li>Assists with and coordinates the work of all cooks and other kitchen employees.</li><li>Trains kitchen personnel in food production principles and practices.</li><li>Ensures standards for food preparation with an emphasis on quality.</li><li>Ensures maintenance and cleaning schedules are followed.</li><li>Assists with inventory control by monitoring portions and waste while coaching team to minimize losses.</li><li>May assist as needed with monthly inventory of all items at the end of each period.</li><li>Enforce sanitary practices for food handling, general cleanliness and maintenance of kitchen and/or dining areas.</li><li>Ensure compliance with all applicable health and safety regulations.</li></ul></li></ul><ul><li>Must be able to perform mathematical equations as they relate to recipes.</li><li>May assist with schedules on a weekly basis.</li><li>Will be responsible for cash handling, nightly deposits, and reports.</li><li>Must be able to understand and follow specific instructions for recipes.</li><li>Must be able to work with a group as well as independently.</li><li>May be responsible for alarm codes and keys for opening and closing.</li><li>Must be able to work in a fast-paced high stress environment.</li><li>Perform other duties as assigned.</li></ul> Required Qualifications: <ul><li>High volume restaurant or other venue experience</li><li>Excellent leadership and team development skills</li><li>Must be able to work a flexible schedule; both weekends and holidays</li><li>Must have current county food service certification</li><li>Serve safe manager certification</li><li>Must be at least 18 years old</li><li>Must have a valid County Food Handler Card on file with Craft Culinary Concepts and in your possession for each shift worked</li><li>Must be able to perform mathematical equations as they relate to recipes.</li><li>Must be able to understand and follow specific instructions for recipes</li><li>Must have a H.S Diploma or equivalent</li><li>Must complete all pre-employment forms, successfully pass a background check and math assessment involving all US monetary units</li><li>Must be able to work with a group as well as independently</li><li>Must be able to work in a fast-paced high stress environment</li></ul> Preferred Qualifications: <ul><li>Degree from postsecondary culinary arts training program.</li></ul> Additional Requirements: Must be able to sustain work for extended periods and have the ability to lift up to 50lbs on regular basis, supplies and equipment used in the catering and concession operation. Ability to work in extreme temperature fluctuations and around excessive noise. Hours may often be extended and irregular including nights, weekends and holidays. This job description is not all inclusive and may require other duties from time to time based on business needs and guidance from Director of Operations.

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