Prep Supervisor - South Restaurant

Prep Supervisor - South Restaurant Locally Grown Restaurants Anchorage, AK Job Details Full-time $22 - $26 an hour 1 day ago Qualifications English Food Handler Certification Full Job Description Summary The Prep Supervisor is the main driver of the prep department and manager of inventory stock. Prep department management includes oversight of product, staff, prep area, walk-in, and prep equipment while ensuring quality, consistency, and safety. The Prep Supervisor has a clear understanding of the policy, procedures, and company vision. Operations Responsible for all ordering, procurement, stocking, and organization of food and non-food items related to the prep department or as assigned; handle any food outage Manage the food and non-food inventories in all areas, from assigning or taking the physical inventory to entering quantities into inventory software, and reviewing counts/costs of inventoried items Control dry storage area and walk-in organization, labeling, dating, and FIFO Monitor prep daily waste log and enter data into the food costing application. Coach and train all staff to reduce waste Drive daily food production, assigning daily tasks, organizing areas, and ensuring that all prep is completed to standard Conduct daily line and prep inspections, focusing on product and production quality, consistency, and participate in regular food tastings Review staff journals, follow up on issues from prior shifts, and monitor prep on time performance. Document all staff and operations issues in the staff journal and emails when necessary Participate in coaching, discipline, and documentation of all prep staff Assist with recipe management, development, and revisions - helping to ensure good communication of properly built recipes and procedures Ensure recipe binders are current and recipes are accurate Drive the BOH cleaning program, focusing on prep area cleanliness and sanitation Demonstrate in-depth knowledge of all menu items, ingredients, and cooking methods Communicate frequently and effectively with the prep team and all management Work Environment Fast-paced restaurant environment. Position Type This may be a full-time or part-time position. Employees may be asked to work, standing and walking, in a fast-paced environment for up to 9 hours in a shift. Other Qualifications Must be at least 18 years of age Must be able to communicate, write, and understand English Must have a current Municipality of Anchorage Food Worker Card Physical Requirements The employee is required to stand for extended periods of time and may occasionally be required to stoop, kneel, or crouch. Frequently lifts to 40 pounds. The employee must be able to occasionally lift or move objects up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Classification Non-Exempt Reports to Executive Chef | Sous Chef EEO Statement We are an Equal Opportunity Employer. We consider applicants for all positions without regard to race, color, creed, religion, sex, national origin, age, marital or veteran status, sexual orientation, the presence of a non-job-related medical condition or handicap, or any other legally protected status. It is our policy to abide by all Federal, State, and local laws concerning discrimination in employment. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.