Kitchen Supervisor Toyota Arena

• Supervises all kitchen employees in culinary activities while developing knowledge of staff
• Assists the Executive Chef in all areas of menus and food related operations
• Oversees and coordinates all kitchen activity. Responsible for maintaining consistent high quality of all kitchen production
• Organizes department to maximize efficiency
• Accepts complete responsibility for the kitchen in the absence of the Executive Chef
• Monitors and controls food and labor costs
• Assists in developing menus for concession and special functions
• Maintains all kitchen equipment and conducts proper training of equipment
• Assists in scheduling of kitchen staff and payroll administration
• Monitors sanitation requirements, rules and regulation and monitors punctuality and attendance of staff
• Develop and oversees regular cleaning routines
• Liaison between banquet, catering and concession departments
• Oversees banquet and concession functions
• Coordinates staff with banquets for plating and carving
• Prepares or coordinates specialty items (ice carving, butter sculptures, chocolate work, etc.)
• Assists with quarterly FFE inventory and monthly food inventory
• Assists with ordering of goods and produce
• Responsible for completion of applicable paperwork
• Checks storage of food to minimize loss due to spoilage
• Assists in all areas needing assistance
• Performs other duties as assigned by the Executive Chef

• High school diploma or general education degree (GED) and five years related experience and/or training
• or equivalent combination of education and experience
• Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations
• Ability to write reports, business correspondence, and procedure manuals
• Ability to effectively present information and respond to questions from groups or managers, clients, customers, and the general public
• Ability to calculate food quantities needed, basic math and firm grasp of all common units of measure
• Ability to read and comprehend all standard and custom menus
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists
• Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form
• Must be able to pass background
• Food Handlers Card (must be obtained within 30 days of hire)
• Knowledge of: Excel and Word
• Skill to: Operate modern office equipment including computer, copy machine, fax, and phone system

The company will cover the cost of the training and compensate employees for the time spent completing the course