Kitchen Supervisor

Sage Restaurant Group is a team of passionate industry-leading restaurateurs who excel in the realm of F&B operations by creating and operating successful concepts that are distinctly branded, innovative and highly designed.

Our team creates unexpected, playful and locally-focused food and beverage experiences that connect with the people who live and work in the communities we serve.

These integrated solutions, combining both restaurants and hotel F&B services, are delivered through true partnerships at the property level.

POSITION FOCUS
Assign, coordinate and supervise the set-up and food production areas within the service kitchen to maximize

SERVICE CULTURE FOCUS
To support Sage’s Vision of being recognized by our customers as the best in our business through ensuring a culture that “makes the ordinary extraordinary!” You should champion this culture in every touch point of our business from our associates, guests, owners and communities. The service and courtesy you extend and promote on a daily basis will ensure a healthy and productive culture of serving others with excellence.

ESSENTIAL DUTIES/RESPONSIBILITIES
? Pull all food needed for daily production from walk-in box and utilize all leftovers as per SOP
? Maintain and supervise good housekeeping practices in all areas in the kitchen.
? Turn in the daily cleaning checklist and practice and strictly enforce the "clean as you go" policy.
? Assign, coordinate and supervise the set-up and food production areas within the service kitchen to maximize productivity and minimize waste.
? Check daily use records with the Executive Chef or Sous Chef so as to make sure that estimates are filled in correctly and make sure that production is following these estimates as closely as possible.
? Pull all food needed for daily production from walk-in box and utilize all leftovers as per SOP and with the help of the Executive Chef or Food Production Manager to minimize waste.
? Attend all employee meetings, come up with sound suggestions on employee problems and promote and maintain effective communication between all of the food production areas within the kitchen.
? Maintain and supervise good housekeeping practices in all areas in the kitchen.
? Turn in the daily cleaning checklist and practice and strictly enforce the "clean as you go" policy.
? Check out all work stations including the employee cafeteria. Ensures proper set-up for breakfast, lunch and/or dinner.
? Check with the Sous Chef on the items needing preparation that day by inventory on a production chart that is on hand presently and bring it up to par stock levels set by the Executive Chef.
? Monitor and control food under refrigeration to ensure it is properly identified, covered and dated.
? Key entry control sheets (steak charts) are done daily.

OTHER DUTIES/RESPONSIBILITIES
May perform other duties as assigned.

SUPERVISORY DUTIES
1-10 Associates

This position description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the associated with the position. May perform other duties as assigned.

We are proud to be an EEO/AA employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing and criminal background checks.

Competencies

Energy and Drive
Energetic and takes initiative, persistent in pursuing and completing tasks, strives to exceed expectations

Strategic Skills
Proficient in required job skills and knowledge. Intelligent in grasping and integrating new information. Active learner with strong curiosity. Natural instincts and insight for finding the best solution to unclear issues and problems. Considers multiples resources and methods for analyzing problems. Makes great decisions

Personal and Interpersonal Skills
Welcoming and warm personality, engages easily, actively connects with others, genuinely caring and compassionate, visibly demonstrates desire to understand others, creates confidence and trust with others, socially aware of self and others, is known for communicating the right message at the right time, utilizes a variety of approaches and communication techniques tailored to each situation, facilitates consensus in groups, comfortable in conversing with individuals from a variety of backgrounds and at all organizational levels. Is direct yet tactful and considerate of audience, Positively accepts and provides feedback.

Operating Skills
Is effective in prioritizing work, consistently budgets time and processes to create maximum efficiency with minimum disruption or redundancy, is time sensitive, understands how work and processes fit in with other departmental or organizations priorities or objectives, is able to adjust work to accommodate expected and unexpected changes. Is able to gauge progress with respect to overall impact and results

Courage
Can think and act independently with confidence. Has personal fortitude and integrity when faced with challenges.

Knowledge/Skills
Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Requires oral and written communication skills.

Abilities
Lifting, pushing, pulling and carrying: All of these functions are essential primarily because of the heavy production associated with Banquets. Items include food, small equipment -75% of the time. Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day. Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day. Continuous standing -during preparation, during service hours or during expediting, usually all day. Must have moderate hearing to hear equipment timers and communicate with other staff. Must have excellent vision to see that product is prepared appropriately. Must have moderate comprehension and literacy to read use records and all special requests.

Education/Formal Training
High school education or equivalent.

Experience
Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).

Material/Equipment Used
Chemicals/Agents: grease strip, bleach, grease cutter, Lime Away.
Protective Clothing: hair restraint/hat, gloves, apron, safety shoes - approximately 100% of 8 hour shift.
Deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill.

Environment
Inside 100% of 8 hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.