RFI response
Kitchen Supervisor1 is a working, first-line shift supervisor who reports to the Sous Chef and works alongside a team of up to four line cooks. The Sous Chef and Executive Chef directs the kitchen and makes all decisions. The Kitchen Supervisor 1 has no independent authority. "Human resources activities": The supervisor will show a new cook how to punch in on the time clock. At the start of the shift, the supervisor confirms that each line cook is at their assigned station and ready to work. "Coordinate activities of food service staff": The supervisor will help run expo (calling and organizing plates at the pass) during service, coordinating with line cooks for any special dishes or planned large dishes. "Record operational or production data": Basic recordkeeping for inventory only. Specific tasks: writing down prep quantities, recording items as they are received, and helping count the monthly inventory. "Plan menu options": The supervisor does not plan full menus. Menu planning is done entirely by the Sous Chef. Specific tasks: suggesting possible menu items for the Sous Chef to consider for daily specials or items for banquets. Original
• Manage food service operations or parts of operations.
• Able to successfully work all cooking stations
• Communicate with members to resolve complaints or ensure satisfaction.
• Cut cooked or raw foods.
• Be able to approach all duties and tasks in a professional, timely, and diligent manner
• Approach all employees and tasks with respect and with a team attitude.
• Inspect kitchen, equipment, or supplies to ensure conformance to standards.
• Prepare foods for cooking or serving.
• Train food preparation or food service personnel.
• Clean food preparation areas, facilities, or equipment.
• Assist customers with seating arrangements.
• Present food or beverage information or menus to customers.
• The position will train personnel, monitor food service operations and will perform human resources activities
• Coordinate activities of food service staff.
• Maintain food, beverage, or equipment inventories.
• Coordinate the timing of food production activities.
• Monitor food services operations to ensure procedures are followed.
• Record operational or production data.
• Estimate supplies, ingredients, or staff requirements for food preparation activities.
• Order materials, supplies, or equipment.
• Schedule equipment maintenance.
• Plan menu options.
• Evaluate the quality of materials or products.