Kitchen Supervisor Position Available In Franklin, Massachusetts

GREENFIELD

Kitchen Supervisor To assist in purchasing of all preparedfood ingredients, maintain inventories, and produce attractive, healthydishes to achieve department goals for sales, margin, labor expense andcustomer satisfaction in all hot bar, deli case, grab and go, soupstation service areas.

PURCHASING AND RECIEVING

Assist with purchasingresponsibilities for the department as assigned by the Kitchen Manager.

Place orders from major suppliers for full range of kitchen needs asdelegated by the Kitchen Manager. Maintain posted delivery schedules andreceiving procedures; receive produce and purveyor orders with attentionto refrigeration needs. Maintain inventory within volume guidelines;rotate stock.

PLANNING AND TRAINING

Maintain full compliance withhealth department regulations including proper cooling, handling andstorage procedures. Maintain weekly food production schedules andsystems for product waste. Participate in training of new staff; overseeperformance of kitchen staff and dishwashing staff while on shift.

Research and recommend new products and recipes.

PRODUCTION

Prepare anddetail out all production lists for Am and PM kitchen staff. Superviseproduction staff to ensure proper quantities and quality of food.

Prepare and produce optimal quality of assigned range of product i.e.deli case, hot bar, grab and go, and soup station. Follow establishedrecord-keeping procedures and recipes to meet goals of costing, productconsistency, margin and accurate, up-to-date records of production.

Maintain storage, display, and prep areas in clean, orderly conditionand in good working order; report problems areas. Follow establishedstorage and labeling procedures. Other tasks as assigned by KitchenManager.

ADMINISTRATION

Foster a positive working environment for allstaff. Serve as a supervisor, trainer, and support person for all staff.

Agree to and sign FCC recipe security agreement. Attend regulardepartment meetings; assist in maintaining open communication systemamong all kitchen staff. Demonstrate optimal standards for teamwork withother staff. Participate in periodic inventory counts. Participate instaff reviews as requested. Attend team meeting and other meetings asrequired.

CUSTOMER SERVICE

Demonstrate knowledge of optimal quality ofproduct for customer base; model and train staff in service standardsand product sampling techniques. Be clear about production schedules inorder to respond to inquiries. Develop familiarity with special ordersystem procedures and goals. Be vigilant for improvements, new ideas andrecipes.

MAINTENANCE

Maintain kitchen area in sanitary and orderlycondition; clean up spills and remove trash as needed; sweep and mop asneeded Participate in cooperative dishwashing Notify manager ofequipment repair and/or replacement needs Participate in periodic majorcleaning of work areas

ESSENTIAL REQUIREMENTS FOR ALL JOBS

The physicaldemands described here are representative of those that must be met byan employee to successfully perform the essential functions of this job.

Reasonable accommodations may be made to enable individuals withdisabilities to perform the essential functions. Daily Physical DemandsInclude the ability to sit or stand, use hands to finger, handle orfeel, reach with hands and arm, walk, climb, or balance and stoop,ability to lift and move, talk or hear, and lift at least fifty pounds.

Vision ability requirements include abilities for close vision, distancevision, peripheral vision and depth perception.

QUALIFICATIONS

At least3 years experience in the production of prepared food for quality retailmarket. Demonstrated success in a supervisory role in all aspects of thefood service industry. Familiarity with natural foods and dietaryrestrictions. Ability to work independently and manage timeproductively. Manual dexterity with hazardous equipment