Food Service Kitchen Supervisor in Garrison

A Kitchen Supervisor is responsible for leading daily kitchen operations, ensuring food quality, safety, and efficiency, while coordinating staff and maintaining compliance with health and sanitation standards

• Lead the kitchen crew during assigned shifts, assigning stations, calling tickets, and monitoring service pace
• Cook alongside staff during peak service, filling in on stations as needed
• Monitor food quality, presentation, and portion sizes
  , sending back plates that do not meet standards
• Oversee food storage, labeling, and temperature logs at the start and end of shift
• Open/close the kitchen following standard operating procedures, including prep inventory, equipment checks, and sanitation

• Administer staff scheduling
  , participate in hiring, and conduct performance assessments
• Train new hires on station setup, recipe execution, and food safety
• Mediate interpersonal issues and coordinate daily tasks for smooth workflow
• Assist in menu development by analyzing food costs, managing portion sizes, and suggesting new items

• Enforce health and safety regulations
  , conducting regular sanitation checks
• Maintain kitchen cleanliness and ensure all equipment meets health code standards
• Complete all required food safety certifications (e.g., Serv Safe Manager/Handler)

• Direct inventory management
  , including ordering supplies, tracking stock, and ensuring proper rotation
• Assist with cost of goods controls and monthly inventory counts

• Assist in equipment maintenance and troubleshoot issues
• Support guest service by addressing complaints or special food requests
• Collaborate with management on operational improvements, training programs, and staff development

In summary, a Kitchen Supervisor blends culinary expertise with leadership skills
, ensuring that the kitchen runs efficiently, food is safe and consistent, and the team is motivated and well-trained