Kitchen Supervisor

POSITION:
Kitchen Supervisor

DEPARTMENT:
Food & Beverage

REPORTS TO:

Executive Chef

FLSA STATUS:
Full-time / Non - Exempt

PAY RATE: $27 - $30

LEGENDS GLOBAL

Legends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach.

Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component feasibility & consulting, owner's representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking of world-class live events and venues.

The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career.

Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team. Sounds like a winning formula for you. Join us!

Franklin's Café & Market

Legends, the leader in privately managed public assembly facilities, has an excellent and immediate opening for Kitchen Supervisor for Franklin's Café & Market. Responsible for the preparation of food in a timely, efficient, sanitary, and consistent manner. The Kitchen Supervisor must be prepared to work in a fast-paced, high-pressure work environment, while maintaining the organizational ability to identify and act on job duties quickly and effectively.

The Kitchen Supervisor must be prepared to work as a team member in a dynamic workplace, follow all safety procedures, and have a high threshold for heat and stress in a kitchen environment.

ESSENTIAL DUTES AND RESPONSIBILITIES

Include the following. Other duties may be assigned.

* Supervise all line cooks and front of the house staff during service ensuring proper set up and break down of whole kitchen and dining room areas.

* Set up stations and collect all necessary supplies to prepare menu for service.

* Ensures line cooks Prepare a variety of foods; meat, seafood, poultry, vegetable, and cold food items to the specifications established by the Executive Chef and Kitchen manager.

* Ensures all food items are covered, dated and correctly stored in their appropriate areas.

* Ensures all goods are stocked before each shift and maintains sufficient levels of food products at all stations to assure a smooth service period.

* Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.

* Use food preparation tools in accordance with manufactures instructions.

* Close's the kitchen correctly and follows the closing checklist for kitchen stations.

* Always maintains, well equipped, and sanitary work areas.

* Assists and approves the cleaning, sanitation, and organization of kitchen, walk-in.

* cooler, and all storage areas per SMG and Chefs guidelines.

* Performs additional responsibilities, although not detailed, as requested by

* the Executive Chef at any time.

* Prepare dishes for customers with food allergies or intolerances.

* Make sure all storage areas are tidy, and all products are stored appropriately.

* Constantly use safe and hygienic food handling practices.

* Returns dirty food preparation utensils to the appropriate areas.

* Assist with all duties as assigned by Executive Chef.

* Adhere to strict grooming standards and policies of company for themselves and the

* employees

* Perform other duties such as ordering and receiving of goods, coaching staff on good use of the time clock, and makes sure all BOH staff take breaks and clock out on time per their schedule.

SUPERVISORY RESPONSIBILITIES

Carries out supervisory responsibilities in accordance with all Legends Global policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving…