Mjsh Kitchen Supervisor

DUTIES AND RESPONSIBILITIES:

• Supervises, monitors and participates in culinary operations during an assigned shift; includes working stations and expediting as necessary

• Ensuring consistent quality and timeliness of food and the on-going adherence to culinary, safety and sanitation standards

• Manages the kitchen line using established checklists, may open and close the shift

• Participates in the planning and preparation of weekly specials and/or staff meals

• Participates in the on-going training and education of existing culinary staff, and may assist in training new staff

• Performs various operational/admin functions such as: conducting line checks, monthly inventories, ordering food and food-related products, participating in pre-shifts, generating prep lists, generating recipe cards and costs, preparing staff schedules, POS/Avero usage, reporting & maintenance, etc.

• Ensures general maintenance and upkeep of culinary areas, kitchen equipment

• Controls and analyzes, on an on-going basis, the following:

• Sanitation, cleanliness and hygiene.

• At IHG we are committed to providing our employees with a safe, secure and healthy workplace. It is your responsibility to comply with all workplace health and safety requirements, including any department specific training regarding equipment and procedures.

• Perform other duties, tasks and special projects as assigned.

QUALIFICATIONS:

Essential Requirements:

• minimum 2 years prior experience at the Supervisor/Kitchen Manager level or above

• prior experience in a restaurant similar in scope/style

• prior hands-on experience performing the majority of the areas of responsibility described above

• passionate & humble about service

• proud to work in the industry

• finds ways to say yes

• committed to quality service and/or food

• dignified in conduct and appearance

• basic understanding of food and labor costs

• basic math skills

• prior experience with & good working knowledge of POS and/or other restaurant-related systems

• proficient with Microsoft Office applications

Essential Skills:

• Ability to perform job functions with minimal supervision

• Must be a confident individual who is willing to assume responsibility

• Ability to demonstrate high degree of drive and determination

• Adaptive and flexible, team player

• Ability to work cohesively with co-workers as part of a team

• Must have excellent employee relations skills and ability to motivate staff and maintain a cohesive team.

• Ability to supervise train and direct employees, giving corrections when needed.

• Ability to perform job functions with attention to detail, speed and accuracy, and comprehend instructions.

• Ability to prioritize, organize, delegate work and follows through while working in a fast paced environment.

• Ability to be a clear thinker who remains calm and resolves problems using sound independent judgment.

• Ability to work under pressure of meeting production schedules and timelines for guests and fellow workers.

• Ability to aid in the transportation of all work equipment and produce pertinent to job

• Ability to carry or lift items weighing up to 20 pounds

• Ability to bend, stoop and kneel

Desirable:

• Hospitality Management Degree or some college

• Food Hygiene Certification

• First Aid Certification/Awareness

• TIPS Certified

The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.

The salary range for this role is $28.22 to $31.06. This is the lowest to highest pay scale we, in good faith, believe we would pay for this role at the time of this posting. We may ultimately pay more or less than the posted range, and the range may be modified in the future. An employee's pay position within the pay range will be based on several factors, including relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue-based metrics, and business or organizational needs.