Banquet Kitchen Supervisor Jobs

Good computer skills, including experience with Microsoft Excel Spreadsheets.

Ability to work well with others and have good oral and written communication skills, as well as the ability to read.

Physical requirements include standing 3-4 hours at a time and frequent lifting of 15 to 30 pounds.

Remote work is not allowed.

Location: Logan County Jail – 216 S. Broad St. Guthrie, OK 73044

Schedule: 9am - 5pm with a rotating weekend schedule

You are interested in growing your culinary skills

Preparing and supervising the preparation of menu items according to food handling guidelines, recipes, and presentation procedures

Stocking and maintaining sufficient levels of products and assure proper labeling, dating and rotation procedures are adhered to

Coaching team members when necessary to achieve department goals

Adhering to all safety standards and completing all related trainings

You are at least 18 years old

Ongoing training to build critical skills for current and future roles

ESSENTIAL JOB FUNCTIONS / RESPONSIBILITIES:

Mission based company with values you can trust

Medical, Dental, Vision, generous 401k (with employer match) after applicable waiting periods

Numerous Growth & Developmental Opportunities

Free Lunch/Dinner on Thanksgiving & Christmas

Performs any other duties as assigned by management.

Engages and creates a positive experience for guests.

Knowledge of a wide range of recipes.

Demonstrates a thorough knowledge of food and beverage products, menus, and promotions.

Essential Duties and Responsibilities include the following. Other duties may be assigned.

2. Minimum 2 years of kitchen or restaurant experience required, hospitality industry preferred.

Will have knowledge of food preparation and production for volume restaurant.

Possesses a clear understanding of weights and measures and have proficient math skills.

Six months experience in kitchen preparation and cooking.

Six months supervisory or lead experience preferred.

Possession of current Food Handlers Certification for Colorado.

To view a complete listing of the District’s most current benefit package, please visit http://careers.ssprd.org

Perform other duties as requested by management.

Any combination of education, training, and/or experience which demonstrates ability to perform the required duties.

Attend associate meetings, offer suggestions on how to solve associate problems.

Previous supervisory experience a plus.

Kitchen Manager – Sous Chef – Head Chef

Pull all food needed for daily production from walk-in box and utilize all leftovers.

Multiple health benefit plans to suit your needs

Have 1+ year of Cook experience

Unparalleled training and development programs

Generous employee discounts on dining, retail, amusements and hotels

Dental, vision, voluntary life, short term disability

Community volunteer opportunities through Landry’s League

Multiple benefit plans to suit your needs

Have 1+ year of Cook experience

Unparalleled training and development programs

Generous employee discounts on dining, retail, amusements and hotels

Paid time off or paid sick leave (based on location)

Community volunteer opportunities with Landry’s League

Maintains proper documentation of all incidents, injuries, attendance, shortages, service issues, menu changes and communicate to other supervisors and management staff

Maintains knowledge of all events in the property as a whole.

Has the ability to perform all functions of supervised positions.

Trains kitchen employees in all aspects of food preparation and presentation according to food & beverage department specifications.

Maintains the highest possible sanitation standards to prevent food borne illness to guests and employees.

Maintains schedules and working organization of all employees in the kitchen areas

Minimum of one(1) year experience in institutional cooking with some management responsibilities.

2.Train and supervise beneficiaries assigned to the kitchen for work therapy and skill training.

Carries out supervisory responsibilities in accordance with The Salvation Army's policies and applicable laws.

Looking for a place where “Doing the Most Good” is a mission?

THE MISSION OF THE SALVATION ARMY ADULT REHABILITATION CENTER

133 East 2nd St, Des Moines, IA 50309

The Kitchen Supervisor works with Kitchen Management to manage inventory, preparation, presentation, safety and sanitation in a theater/restaurant kitchen.

Work with Theater/Restaurant Managers to oversee guest relations and meet/exceed guest expectations for food quality, temperature and plating.

Manage daily operations including cleanliness, R&M, organization, staffing, side work, MOD execution plan.

Ensure timely reporting of team member injuries or issues to MOD and Sr. General Manager.

Provide leadership to kitchen team, using interpersonal and communication skills to teach, influence, and encourage others.

Good written and verbal communication skills, self-confidence, and professional maturity.

In event of call-offs, no-shows, etc., contact Kitchen Manager or Assistant Kitchen Manager; as directed, contact and secure replacements.

Receive, check in, and supervise storage of all food items and supplies; transmit related paperwork to Kitchen Manager.

If directed by Kitchen Manager or Assistant Kitchen Manager, conduct and/or supervise training of new employees.

If directed by Kitchen Manager or Assistant Kitchen Manager, evaluate the performance of Team Members.

Perform other duties as directed by the Kitchen Manager or Assistant Kitchen Manager.

Perform any or all of the essential duties required of Team Members (see Team Member ).

Communicates with the management team about the needs and specific situations in the department.

Creates specials that are consistent with the outlet offerings on a regular basis.

Qualification from a culinary school.

Past experience working in a similar role.

Excellent listening and communication skills.

Knowledge of best practices for safety and sanitation.

Good computer skills, including experience with Microsoft Excel Spreadsheets.

Ability to work well with others and have good oral and written communication skills, as well as the ability to read.

Physical requirements include standing 3-4 hours at a time and frequent lifting of 15 to 30 pounds.

Remote work is not allowed.

Location: Union Parish Jail - 707 Rodeo Circle Farmerville, LA 71241

Schedule: 5am-5:30pm with a rotating weekend schedule

Maintains detailed reports for management and develops an accurate bill for service.

Manages transfers and stock inventory.

Manages food materials, inventory, and all operating materials.

Possesses extensive knowledge of food preparation and service.

Coordinates the quality of food service between cooking staff and floor staff.

Slices garnish and prepares decorative arrangements.

You have previous management experience

Assisting kitchen staff in preparing food

Supervising the proper preparation of food and prep items

Enforcing and participating in all cleaning policies

Coaching team members when necessary to achieve department goals

Assist Executive Chef with assigned tasks

Must be aware of time management

Supervising and directing AM prep team for there list for the day

Responsiblle for putting all orders away and directing AM team to assist with orders being properly stored.'

FIsh Butchery is a plus

Must be a respectful person towards others and be able to communicate clearly and in a respectful manner towards co-workers.

Must be organized, clean and understand our standards and maintain those among all staff members.

At least one year experience in a leadership culinary role

Open or close a BOH kitchen shift

Implement, maintain, and monitor WLW

Assist in achieving department financial goals, AES goals, Guest satisfaction goals

Must be fluent with all cooking procedures

Spend up to ten hours on your feet and lift 35 pounds

Listen to comments, criticisms and feedback from employees to address any issues or suggestions with management

Perform opening & closing duties for the kitchen

Oversee shift-by-shift labor to achieve a cost-effective balance for smooth operation of the cafe

Monitor food cost using established methods to meet goals

Evaluate condition of equipment and conduct routine maintenance inspections to ensure smooth operation

Ensure that assigned cleaning duties are completed by all staff prior to checking out after each shift