BACK OF THE HOUSE  KEYS JOB DESCRIPTION 

POSITION TITLE:   Kitchen Keys or Supervisor 

REPORTS TO:   Kitchen Manager 

SUBORDINATES:   Kitchen Staff 

POSITION SUMMARY 

Oversees all facets of the restaurant’s kitchen.  Supervises and coordinates activities concerning all back-of-the-house operations and personnel. This position requires a solid background in restaurant management and cost analysis. Must be capable of working 50 plus hours per week on multiple shifts in a restaurant floor and kitchen environment. Must also be able to lift a minimum of 50 pounds. 

CORE RESPONSIBILITIES 

• Will supervise all staff in accordance with the operational standards, procedures, and policies.   
• Must be able to perform each position in the restaurant. 
• Is responsible for CUSTOMER SATISFACTION and delivering the Dreamland experience. 
• Will assist the Kitchen Manager in counting inventory as needed. 
• Will assist with the scheduling of all employees and help achieve productivity goals as needed 

The Keys will provide input as to the kitchen staff’s performance to the Kitchen Manager 

• Will assist in maintaining effective cost controls including daily & periodic inventory variances. 
• Will ensure a safe and secure work and dining environment for personnel and guests. 
• Will ensure all Federal, State and local laws are being complied with at all times. 

AUTHORITY, RESPONSIBILITY & ACCOUNTABILITY 

• Is responsible for the continued training of staff and maintaining a working knowledge of all recipes, products, cooking procedures, food service laws, and regulations. 
• Responsible for overall customer service and food quality.  Regularly taste tests menu. 
• Responsible for the sanitation and cleanliness of staff and all restaurant areas.  
• Inspects entire restaurant & property frequently to ensure adherence to health and safety regulations and high industry standards. 
• Responsible for the maintenance and proper functioning of all Dreamland equipment. 
• Assist in ordering, receiving, storing, and issuing of all food, beverage, retail, and small ware items to ensure a minimum of loss. 
• Any other duties determined by General, Kitchen, or Operations Director. 

Education: Must have a minimum of a high school diploma. A two-year college education is preferred. Must be able to speak, read, write and understand the primary language used in the workplace. Must be Serve-Safe Certified. 

Experience: Must have a minimum of 2 years of food and beverage experience.