PM Kitchen Supervisor Red O Fashion Island Newport Beach, CA Job Details Part-time | Full-time $25 - $27 an hour 9 hours ago Qualifications Food & beverage industry purchasing experience Kitchen health and safety standards Food service closing procedures Recipe adherence Staff supervision Receiving operations supervision Quality assurance experience within food and beverage industry Guest relations Food service opening procedures Team leadership Safety regulations Food portioning Mid-level Cost control Store opening/closing procedures Developing staff training programs as a food service manager Food service inventory management Kitchen cost control Food safety sanitizing procedures Refrigerators Temperature monitoring Kitchen staff training Cleaning Equipment inspection Materials management in food and beverage Managing kitchen staff Conducting staff training sessions as a store manager Quality control experience within food and beverage industry Customer satisfaction improvement Restaurant cost management Full Job Description The BOH Manager is responsible for all kitchen functions, including but not limited to food purchasing, receiving, preparation and maintenance of quality standards, safety, sanitation and cleanliness. The BOH Manager is responsible for the training of employees in connection with those functions. Job Duties Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points Fill in where needed to ensure guest service standards and efficient operations 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

CORE JOB FUNCTIONS/RESPONSIBILITIES

Work well with the Sous Chef and Executive Chef on all aspects of Operations with great communication skills. Maintain a positive and professional approach with coworkers and customers. Asist with the oversight of day-to-day Kitchen operations, organizing and supervising, including executing companywide shared standards and striving for a genuine guest experience and guest satisfaction. Plan and direct food preparation and culinary activities Ensure the Kitchen operates in a timely way that meets our quality standards. Supervise kitchen staff's activities Delivering superior food maximizing customer satisfaction. Maintain patron satisfaction by monitoring, evaluating, and auditing food. Assist the Kitchen Line when someone is out sick or on vacation. Assist in managing and train kitchen staff. Rectify arising problems and complaints from staff. Maintain a safe, secure, procedures and environment by establishing, following, and enforcing sanitation standards and procedures, and complying with healthy and legal regulations. Fill out opening/closing checklists daily with temperature logs Daily line checks for consistency Great leadership skills