Kitchen Supervisor- Fox

Kitchen Manager Major responsibilities include: Act as a leader, policy maker and implementer, and as a professional. Communicate with all employees, guests, management, and vendors in a respectful, timely, and professional manner. Manage employee relations by ensuring staff communicates with each other and guests in an appropriate and respectful manner at all times. Maximize the day-to-day and long term profitability and productivity of the food production/service Encourage employee recruitment and retention by determining employee needs and overseeing work schedules, employee training, and levels of responsibility consistent with overall Company guidelines and goals. Ensure that all food production employees are properly trained to work in a safe and sanitary manner and that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times Supervise all employees in food operations in meeting service and production standards and all other areas of employee responsibility. Cooks or directly supervises the cooking of items requiring skilled preparation Ensure that food, prepared items, supplies, and equipment meet established specifications and quality standards. Monitor plate presentations to ensure quality, consistency and portion standards are met. Evaluate menu items and recipes for best customer appeal, food cost, and production efficiency. Develop menu additions and specials in all menu categories on a regular and on-going basis. Ensure that all menu items are properly analyzed for cost, profitability and timing using data from POS, kitchen display system and Cheftec software (price, portion size, etc.). Ensure that monthly inventory, cost of good analysis, intra company requisitions, and related reports are completed in a consistent, accurate, and timely manner. Establishes controls to minimize waste and theft and maximize profits Oversee all day-to-day issues in food operations. Manage food production capital assets in an efficient and cost-effective manner. Evaluate and recommend equipment replacement and upgrades based on need, suitability, and budget; ensure equipment is maintained and used properly preventing unnecessary wear and damage. Implements training of kitchen staff to increase their knowledge about safety, sanitation and accident prevention principle in coordination with Management.