A Restaurant or Food Service Supervisor supervises food preparation and staff for a restaurant or dining hall. Manages budget for food supplies, equipment and staff; hires and trains staff; monitors food safety procedures. May plan menus or work with chefs or dieticians to plan menus. Works in a school, hospital, nursing home or other institution.
To assist the Sous Chef with day-to-day kitchen operations. Responsible for a high level of guest service as described in your departments guest service standards.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Ensure food quality including presentation, portioning, timeliness and consistency Assist with interviewing, training and scheduling cooks Demonstrate knowledge of menu items and execute standards Follow procedures for food storage, rotation, spoilage, sanitation, and prevention of cross-contamination including items are properly marked and stored Follow recipes, times and temperatures in order to produce quality and consistent products Maintain a safe, organized and clean work area and conform to Indian Health Service standards Assist cashiers as need to include greeting guests, taking/delivering food and beverage orders, operating point-of-sales system and handling cash and cash equivalents
KNOWLEDGE AND CERTIFICATION, SKILLS AND ABILITIES
Knowledge and Certification Required:
3 years a-la-carte cooking experience Previous knowledge of kitchen design and experience with operation of grills, roast-and-hold ovens, conventional and convection ovens, fryers, etc.
Preferred:
Previous lead / supervisory experience
Skills Required:
Accurate and detail-oriented Highly organized and ability to adapt quickly to changing priorities Excellent verbal and interpersonal communication skills
Abilities Required:
Ability to work fast and efficiently Ability to follow established dress code policies and practice good personal hygiene Ability to interact with guests, coworkers and management in a professional and courteous manner Ability to learn proper equipment usage Ability to speak in a clear, concise and pleasant voice
REQUIRED TRAINING
Treasure Island guest service training Effectively Handling Harassment training Bloodborne Pathogens training Treasure Island food handling procedures Any position-related training as determined by department manager
PHYSICAL DEMANDS
Must be able to walk and / or stand and exert fast-paced mobility for periods of up to 8 hours Must have a good sense of balance, and be able to bend, kneel and stoop Must be able to reach and twist routinely Must be able to push, pull and grasp objects routinely Must have the ability to independently lift 25+ pounds routinely Must be able to perform repetitive hand and wrist motions Must have good eye hand coordination
WORKING ENVIRONMENT
Work is performed in the kitchen including fumes and hot and cold temperatures and may include going onto the gaming floor, which has flashing lights, frequent loud noises and cigarette smoke Must be willing to work a flexible schedule including all shifts, weekends and holidays Occasionally overtime may be required Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights (https://www.eeoc.gov/poster) notice from the Department of Labor.
