Kitchen Supervisor - Milk & Honey Wharf

Overview:

Who We Are:

Thompson Hospitality is the nation’s largest minority-owned food and facilities management company. Our services include hospitality, full dining and quick service restaurants, campus dining, diversity consultation, facility operations and maintenance management. We are a family-run organization with more than twenty-five years providing services built on our core mission to provide a positive experience to every relationship we are involved in: one guest, one client, one team member at a time. We employ over 4,000 employees, serving clients in over 40 states to include more than 1.9 million guests each year. Thompson Hospitality focuses on three core areas in everything we do:

• Treat people the way you want to be treated
• Give back to our communities
• Provide world-class service
• Serve the highest quality food
• Purpose
• Celebrate diversity
• Maintain flexibility to better serve our clients
• Do the right thing
• Be accountable for our actions
• People
• Performance
• Always do your best

Competitive Benefits:

• Short and Long Term Disability
• Paid Time Off
• Health/Dental/Vision
• Tuition Reimbursement
• Discounts: Hotels, Travel, Tickets
• Employee Referral Program
• 401(k), matched up to 4%
• Pet Insurance

Plans, directs and coordinates activities and staff for a restaurant or department that serves food and beverages. Assist GM in all facets of the operation.

Responsibilities:

BASIC SKILLS

• Good interpersonal skills. Can communicate with staff effectively. Leads by example.
• Uses logic and reasoning to identify the strengths and weaknesses of alternative solutions. Knows how to implement solutions to problems and knows when to ask for help.
• Customer –driven. The customer is the beginning and end of every discussion and decision.
• Lives in the solution, not the problem. Constantly strives to improve working environment and conditions for staff.
• Cost management. Knows costs, cost percentages, and how to reduce waste and loss while improving performance.
• Ability to lift up to 35 pounds and stand for a normal shift, up to 8 hours.
• Good grasp of 4-walls marketing plans.
• Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
• Knows the importance of timeliness and follow up. Manages their time accordingly.

TECHNICAL SKILLS

• Controlling operations of equipment or systems.
• Conducting inspections of products, services, or processes to evaluate quality or performance.
• Knows food costing, writing recipes, quality assurance compliance.
• Knows how to work in Excel, Word, and PowerPoint.

RESOURCE MANAGEMENT SKILLS

• Motivating, developing, and directing people as they work, identifying the best people for the job.
• Managing one's own time and the time of others.
• Knows how to counsel staff positively, give goals, and hold self and others accountable.
• Determining how money will be spent to get the work done, and accounting for these expenditures.
• Understands process management.

COMPUTER SKILLS

• Graphics - Working with pictures in graphics programs or other applications, including creating simple graphics, manipulating the appearance, and inserting graphics into other programs.
• Word Processing - Using a computer application to type text, insert pictures, format, edit, print, save, and retrieve word processing documents
• Spreadsheets - Using a computer application to enter, manipulate, and format text and numerical data; insert, delete, and manipulate cells, rows, and columns; and create and save worksheets, charts, and graphs.
• Navigation - Using scroll bars, a mouse, and dialog boxes to work within the computer's operating system. Being able to access and switch between applications and files of interest.
• Internet - Using a computer application to create, manipulate, edit, and show virtual slide presentations.
• Databases - Using a computer application to manage large amounts of information, including creating and editing simple databases, inputting data, retrieving specific records, and creating reports to communicate the information.

Qualifications:

RESPONSIBILITIES

• Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
• Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
• Count money and make bank deposits.
• Schedule staff hours and assign duties.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
• Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
• Keep records required by government agencies regarding sanitation or food subsidies.
• Maintain food and equipment inventories, and keep inventory records.
• Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
• Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
• Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
• Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
• Establish standards for personnel performance and customer service.

Thompson Hospitality provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.