Kitchen Supervisor/Lead Cook

Description Responsible for 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 and sanitation and cleanliness. The kitchen supervisor reports to the Owner. Kitchen Supervisor—Essential Functions

• Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards.
• Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
• Fill in where needed to ensure guest service standards and efficient operations.
• Prepare all required paperwork, including forms, reports and schedules 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 correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
• Responsible for training kitchen personnel in cleanliness and sanitation practices.
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
• Check and maintain proper food holding and refrigeration temperature control points.
• Willingness and ability to coordinate food truck and catering events at all levels. Guest Service
• Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests. Menu
• Responsible for coming up with food specials as well as new menu items: source ingredients, test out recipes, teach kitchen staff, educate front of house staff, price appropriately, and work with Owners to appropriately market new items
• Responsible for noting menu items that do and do not sell well to keep the menu up to date and relevant Community Involvement
• Provide strong presence in local community and high level of community involvement by restaurant and personnel. Qualification Standards
• 2+ years cooking experience
• ServSafe certification required
• Knowledge of computers (MS Word, Excel, POS Systems)
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, preparation of reports
• Ability to read, write, and speak English
• Must be eligible to work in the United States Personal Requirements
• Strong work ethic and full commitment to guest satisfaction
• 100% commitment to teamwork approach
• Self-discipline, initiative, leadership ability, outgoing
• Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems
• Must possess good communication skills for dealing with diverse staff
• Ability to coordinate multiple tasks such as food, beverage, and labor cost while maintaining required standards of operation in daily restaurant activities
• Ability to determine applicability of experience and qualification of job applicants
• Neat, clean, and professional appearance Accountabilities
• Keeps Owners promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.
• Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with UJP policies and procedures
• Maintains favorable working relationships with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity, and efficiency/effectiveness
• At all times provides a favorable image of UJP to promote is philosophies
• Performs other duties and responsibilities as required or requested Supervision of Others
• Up to 6 employees each shift Working Conditions
• Hours may vary if manager must fill in for his/her employees or if emergencies arise (typical work week is 40 hours)
• Ability to perform all functions at the restaurant level
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45lbs, and repetitive hand and wrist motion
• Work with hot, cold, and hazardous equipment as well as operates phones, computers, and other office equipment

Job Type:

Full-time Pay:

$21.00 - $23.00 per hour

Benefits:

Employee discount Flexible schedule Paid time off

Work Location:

In person