Kitchen Supervisor

DESCRIPTION OF DUTIES: The primary responsibility of this position is to supervise and manage the activities of the kitchen department staff and assist in the management of all kitchen department operations. Specific responsibilities include, but are not limited to the following:
1. Is responsible for assisting in the management and performance of the kitchen staff including hiring, scheduling, performance reviews, disciplinary actions, payroll activities and training and development activities.
2. Ensures that kitchen department staff is providing exceptional guest services to assist in guest relations, profitability of the kitchen department and the overall profitability of the Lake of the Torches Resort Casino.
3. Assists in the monitoring of internal operations including daily operations, scheduling, management of policies and procedures and guest satisfaction.
4. Assigns daily activities and responsibilities to kitchen department staff.
5. Responsible for reviewing and assigning staff to appropriate shifts on a daily and weekly basis to ensure adequate staffing coverage.
6. Trains and orients kitchen staff to position responsibilities, food handling and preparation, department operating procedures and maintenance of hygiene and cleanliness guidelines.
7. Supervises the preparation, quality, delivery, portion controls and ticket times of all hot and cold menu items and special food requests.
8. Operates a variety of kitchen equipment including steamers, ovens, skillets, woks, deep fat fryers, range, choppers, slicers and mixers.
9. Manages and maintains stock rotation and all food inventories.
10. Is responsible for interfacing with the dining room staff related to service or quality issues and obtaining resolutions.
11. May assist in the performance of kitchen department staff activities to ensure guest expectations and kitchen department operations are performed in a timely and efficient manner.
12. Ensures compliance with State Health Department Regulations and addresses potential violations in a timely manner.
13. Works closely with the kitchen manager to analyze kitchen performance and implements enhancements to maximize revenues and increase guest satisfaction.
14. Is responsible for participating in the development and adherence to the kitchen department budget that may include staff and equipment forecasting.
15. Responsible for recommending and maintaining kitchen department objectives, standards and policies and procedures for review by the Kitchen Manager.
16. Resolves associate interdepartmental or guest disputes in accordance with established policies and procedures and informs Kitchen Manager of issues and outcomes.
17. Performs other duties as assigned.

POSITION RELATIONSHIPS:
Internal: Continuous contact with Food and Beverage staff and occasional contact with security, shipping and receiving, conventions and facility administration.
External: Frequent contact with guests. Occasional contact with suppliers and sales representatives.

SUPERVISORY RESPONSIBILITIES: Is responsible for the direct supervision of approximately fifteen associates. May be called upon to make supervisory decisions in other areas of the Food & Beverage department. May assume the responsibilities of the Kitchen Manager when the Kitchen Manager is not available.

SUPERVISION RECEIVED: Operates independently with supervision received from the Kitchen Manager. May review major or unusual decisions with Kitchen Manager.

EDUCATION: A high school education or equivalent is required. A Hospitality degree with an emphasis on Culinary Arts, or a Culinary Arts degree is preferred. ServSafe certification is required within 90 days of employment.

EXPERIENCE: A minimum of two years supervisory experience in a high volume, full service, kitchen environment is required. A minimum of three years prior experience preparing foods including the use of various types of cooking equipment and utensils, measuring and timing is required.

SKILLS: Must possess excellent interpersonal, communication, delegation, prioritization, mathematical and people management skills. Must be able to manage and maintain confidential and sensitive information with diplomacy and tact. Must maintain a professional demeanor in stressful situations as necessary. Basic familiarity with PC’s and related software is preferred.

WORKING ENVIRONMENT:
1. Work Conditions: The majority of responsibilities are performed within the kitchen with exposure to differentials in temperature.
2. Exposure to Hazards: Controlled exposure to high temperatures from cooking
equipment and food preparation may occur. May be exposed to situations where hazardous chemicals, sharp implements, spills, wet floors or guest behaviors may create undesirable conditions.
3. Physical Requirements: Continual walking, bending, standing and lifting is
required.

BEHAVIORS: The vision, goals and objectives of Lake of the Torches Resort Casino requires the Kitchen Supervisor to perform in both a professional and personable manner. The manner in which the employee relates to fellow employees, customers and visitors is considered parallel in importance to technical knowledge and ability. Respect and consideration given to the dignity of each customer, visitor and fellow employee is a requisite of successful job performance.

OTHER: Must attend all mandatory meetings and participate in departmental training and development sessions.