Job Description

Job Description

Job Description

We are seeking a passionate Culinary professional to supervise the Kitchen alongside our Kitchen Team. The Kitchen Supervisor will successfully run the Hot Line, including all stations, by providing guidance and support to the team, resulting in a consistent and excellent cuisine for our guests. This position will be responsible for food controls, ensuring high level of food preparation, and expediting of orders.

CANDIDATE SUMMARY

Education:

Graduation from accredited Culinary school, or equivalent work experience. Culinary Arts Degree preferred, but will consider overall experience.

Experience:

Minimum of 4 years of Culinary Arts experience; with at least two (2) years of experience in a Full-Service Kitchen, Supervisor or Lead Line Cook role.

Licenses or Certificates

Preferably ServSafe Certified

ESSENTIAL FUNCTIONS:

• Assist the Kitchen Management Team with overseeing all production and service of food in the 1606 Restaurant Kitchen.
• Lead kitchen employees in the proper preparation of menu items, equipment and safety.
• Inspect, select and use the freshest fruits, vegetables, meats, fish, fowl and other food preparation of all menu items.
• Monitor and write prep-sheets for the team.
• Assist with expediting flow of the kitchen; making adjustments in order to adhere to control procedures for quality.
• Assist or prepare all mis-en-place for all relevant menu items, turning the line for Lunch and Dinner Service.
• Maintain knowledge of local competition and general industry trends.
• Monitor to ensure proper receiving, storage and rotation of food products, as to comply with the health department regulations, including coverage, labeling, dating and placing items in proper containers for kitchen and service.
• Oversee that all the equipment in the Kitchen is clean and in proper working condition, ensuring any issues are taken care of with the Engineering team.
• Foster a collaborative, high-performing back of house team with a strong emphasis on employee morale.
• Assist the Kitchen Management team with special projects as assigned.
• Open or close the kitchen.

• Ability to motivate and supervise a team of over 25 employees.
• Knowledge of Culinary techniques and Kitchen operations.
• Demonstrated ability to work with maximum efficiency, accuracy and attention to detail.
• Ability to multitask and prioritize effectively in a fast paced and demanding environment while maintaining calmness, composure, and a sense of humor.
• Ability to effectively lead and work cohesively as part of a team.
• Ability to exercise sound logic and judgement in evaluating situations and utilizing appropriate resources.
• Must be self-directed, motivated and be able to adapt to changing situations.
• Ability to communicate effectively in the English language, both verbally and in writing. A second language is desirable.
• Must be able to work a flexible schedule, including weekends and holidays.
• Ability to stand for 8 hours' length of time.
• Ability to lift 80 lbs.
• Actual compensation is commensurate with relevant skills and qualifications.

WORKING ENVIRONMENT

• Work will primarily take place in the heart of the house, Kitchen Areas, to include Walk-ins.
• Group and solo work.

The Beauport Hospitality Group is an equal opportunity employer encouraging diversity in the workplace. All qualified applicants will receive consideration for employment without regards to race, color, national origin, gender (including pregnancy), age, religion, disability, sexual orientation, veteran status, or any other status or characteristic protected by law.

Eligible to participate in Beauport Hospitality Group's Full Benefit Package

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