Kitchen Supervisor

The Kitchen Supervisor is responsible for supervision of the kitchen team and coordinating the activities of food preparation.

JOB OVERVIEW

The Kitchen Supervisor is responsible for supervision of the kitchen team and coordinating the activities of food preparation. He or she is also responsible for training and developing Kitchen staff, monitoring the quality of menu items and ensuring HACCP and other Health and Safety standards are adhered to.

DUTIES & RESPONSIBILITIES:

• Organize workflow and ensure that all levels of kitchen employees are scheduled and assigned daily tasks.
• Ensure daily/weekly inventory is completed and stocks are replenished as per established guidelines.
• Update Menu costing for existing and new menu items.
• Monitor to ensure the proper storage of food in accordance to HACCP standards.
• Conduct food quality audits to ensure quality control standards are met.
• Identify training gaps and liaise with Food Services Manager and Training Coordinator to organize requisite sessions for closing these gaps.
•  Communicate correspondences to all line employees and team leads.
• Organize monthly test kitchen.
• Disseminate food production schedules.
• Organize and assess employee standards and provide them with regular feedback.
• Ensure that inventory items are properly stored and distributed using FIFO and FEFO method of stock rotation.

 QUALIFICATIONS AND EXPERIENCE:

• Minimum 3-5 experience in a related field.
• B.Sc. in Culinary Management or Hospitality and Tourism Management.
• Certificate in Supervisory Management is an asset.
• Knowledge of HACCP and Health and Safety protocols.
• Food Handlers Permit.
• Excellent knowledge of food terminologies.
• TPDCO/Team Jamaica Certification
• Moderate level of proficiency in Computer Science (fully conversant in Microsoft Office applications: WORD, Excel, PowerPoint & Outlook)