STATUS AND SCOPE:  Reports to the General Manager in accordance with policies set forth by the Regional Director of Operations.  Responsible for all kitchen functions including food purchasing, preparation, and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion control, cost control and sanitation and cleanliness.

FLSA STATUS: Exempt

QUALIFICATIONS:

• High School graduate. 
• Minimum of 21 years of age.
• Able to understand and speak using the predominant language of guests.
• At least three years of kitchen Supervisor experience in a similar capacity.
• Able to communicate effectively with managers and kitchen personnel.
• Able to reach, bend, stoop, and frequently lift up to 40 pounds.
• Able to work in a standing position for long periods of time (up to 5 hours)
• Knowledge with Back of the house Inventory systems
• Experience in creating, costing out, developing recipes
• Knowledge of on line scheduling programs
• Efficient with excel and word 

General:

• Adhere to all company policies and procedures.
• Maintain professional conduct and appearance at all times.
• Communicate effectively up and down the organization structure.
• Complete special projects or additional work requests made by management on time.
• Be proactive in identifying problems which may compromise service, quality, safety, and/or company financial performance.
• Maintain a cooperative and sensitive teamwork attitude when dealing with management, staff and guests.
• Demonstrate continued improvement of knowledge and skills as it relates to your position.  Your work should be free of excessive errors and meet all standards of the position.
• Maintain a well -organized, clean and clutter free work area.
• Always work to meet and exceed all regulatory, safety, and quality standards which relate directly to your job function.
• Ask for assistance when you are unclear on procedure and/or unable to complete tasks on time.
• Follow up on commitments and assignments in a timely manner.
• Meet with your supervisor at minimum quarterly to discuss results to date and future direction.
• R.E.A.C.H. – Respect Always, Excellence Always, Ambition Always, Consideration Always, Honest Always.

Job Specific:

• Promote, work, and act in a manner consistent with the mission of Family Entertainment Group.
• Monitor sanitation practices to ensure that employees follow standards and regulations. And they meet Federal and state guidelines
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
• Check the quality of raw or cooked food products to ensure that standards are met.
• Check and maintain proper food holding and refrigeration temperature control points.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
• Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
• Work with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items.
• Supervise or coordinate activities of cooks or workers engaged in food preparation.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
• Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• Order or requisition food, equipment, or other supplies needed to ensure efficient operation.
• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition.
• Ensure that deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Determine productions schedules and staff requirements necessary to ensure timely delivery of services.
• Check the quantity and quality of received products.
• Determine how food should be presented and create decorative food displays.
• Coordinate planning, budgeting, or purchasing for all the food operations.
• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
• Meet with sales representatives to negotiate prices or order supplies.
• Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.
• Provide orientation of company and department rules, policies and procedures to new kitchen employees.
• Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, CPR, proper lifting and carrying techniques, and handling hazardous materials.
• Collaborate with other personnel to plan and develop recipes or menus, considering such facets as seasonal availability of ingredients or the likely number of guests.
• Demonstrate new cooking techniques or equipment to staff.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Meet with guests to discuss menus for special occasions, such as weddings, parties, or banquets.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Attend all scheduled employee meetings and offer suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests needs and support the operation of the restaurant.
• Fill in for fellow employees where needed to ensure guest service standards and efficient operations.
• May perform other duties not specifically listed in this job description as assigned by the General Manager, other senior management staff or the corporate office.