Kitchen Supervisor

The Kitchen Supervisor at Vintner's Table Ardmore is responsible for all kitchen functions including food purchasing, preparation, and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control, sanitation, and cleanliness. 

Qualifications

• A minimum of 5 years of experience in varied kitchen positions including food preparation, line, broiler, sauté' pastry cook, and expediter.
• Must be Serv-Safe certified.
• Must be able to communicate clearly with managers, kitchen, banquet, and FOH staff and guests.
• Work a minimum of 45 hours per week.
• Experience in managing a team, while identifying and developing employees for future leadership roles.
• Some experience in facilitating and effectively executing training of kitchen staff.
• Understanding of managing inventory, costs of goods, and overall control of financials
• Ability to work days, evenings, weekends, and holidays.

Culinary Experience/Food Preparation:

• Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards. Demonstrate excellence in culinary innovation in both food preparation and presentation.
• Manage in establishing portion sizes and prepare standard recipe cards for any menu items and specials.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures.
• Check and maintain proper food holding and refrigeration temperature control points.
• Comply with nutrition and sanitation regulations.
• Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in the kitchen at all times.
• Forecast all food consumption for restaurant and banquet events, purchase orders, scheduling, and staffing needs.
• Develop outside catering menu options
• Create and execute menus for Folino Estate Events including ordering, pre-plating, and execution day of.
• Establish and standardize presentation techniques and quality standards

Team Development:

• Coach, teach, develop, and inspire the culinary team to provide unforgettable food experiences.
• Provide orientation of company and department rules, policies, and procedures, and oversee training of new kitchen employees.
• Be knowledgeable of restaurant policies to report to the General Manager regarding personnel and administer prompt, fair, and consistent corrective action for all violations of company policies, rules, and procedures
• Oversee the training of kitchen personnel in the safe operation of all kitchen equipment and utensils, cleanliness, and sanitation practices.
• Provide safety training in first aid, lifting and carrying objects, and handling hazardous materials.
• Provides schedules to staffing two weeks in advance
• Promote a fun and positive family-style work environment.

Operations/Safety Management:

• Prepare all required paperwork, including forms, and P&L reports in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.
• Ensure that all products are ordered according to predetermined product specifications and received in the correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures.
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.
• Assures all processes and procedures are standardized, documented, and included in all training programs. Manuals, videos, and checklists would be included as appropriate.
• Fill in where needed to ensure guest service standards and efficient operations.

Executive Management:

• Maintain an open dialogue with General Manager, Lounge Manager, Bottle Shop Manager, Assistant Kitchen Manager Front Line, and Assistant Kitchen Manager Banquet be open to suggestions and feedback and adjust as needed.
• Building sales and to maximize financial success for the restaurant, catering, and banquet events; ability to develop strategies that enhance revenue and control expense.
• Perform all administrative duties with accuracy and timeliness.

KPI:

• Adheres to an operating budget
• Implements a training program with kitchen staff on basic knowledge
• Maintain a high standard of dish presentations
• Customer satisfaction with exceptional feedback
• Maintain a positive and motivated, well-trained team
• Ensure the highest level of guest satisfaction
• Ensure sanitization and cleanliness of the kitchen
• Effectively communicate with the General Manager, Lounge Manager, Bottle Shop Manager, Assistant Kitchen Manager Front Line, Assistant Kitchen Manager Banquet, and other team members
• Complete accurate and timely ordering, inventory, and administrative paperwork

Benefits:

• Competitive compensation package
• Medical and Dental,Vision and Life insurance options
• Paid time off
• Company dining program
• Clear path for growth and career advancement
• Excellent opportunity with growing brand

Environmental/Physical Requirements:

• Essential duties require long periods of standing up to 10 hours at a time and walking as well as frequent reaching and kneeling, pushing, pulling, carrying, lifting and moving objects 50 lbs. or more.
• Duties are performed in both indoor and outdoor settings, with events often taking place in the elements in all four seasons. Events often involve loud music.
• The work environment can be loud and busy. There are many kitchen hazards such as hot surfaces and liquids, sharp knives and slippery floors that need managed