GENERAL JOB DESCRIPTION

The Kitchen Supervisor contributes to the success of Chick-fil-A Beach Blvd. by primarily focusing on the commitment to excellence in all that we do in the kitchen. The Kitchen Supervisor is responsible for leading and driving the daily Kitchen Operations by developing and mentoring Team Members, maintaining adequate food cost and variance, as well as food safety and quality. This is accomplished by demonstrating effective organization and communication skills, pursuing consistent professional and personal growth, maintaining the department in accordance with Health Department standards, and overcoming obstacles in our pursuit of excellence

DUTIES AND RESPONSIBILITIES 

• Assists and reports to the Kitchen Manager – overseeing all areas of the kitchen
• Manages food safety: including, but not limited to: consistent hand washing and changing of gloves, monitoring time and temperature, daily SAFE audits, proper labeling, and all other food safety policies and procedures
• Leads the kitchen team in successful day-to-day Operations: including, but not limited to: waste reporting, proper use of the AHA system, LCE entrée, fileting SOP, chicken credits, food donation and waste reporting, and ensuring that all food is being cooked to order
• Maintains a clean, organized, and well-stocked kitchen using station cleaning cards, Steritech audits, and accurate ordering and receiving
• Follows up on the training and development of all Kitchen team members using Pathways and monday.com training plans and new hire checklists
• Conducts daily pre-shift huddles to communicate the daily focus and updates to the team
• Regularly attends weekly 1-1 meetings with manager and monthly Supervisor meetings
• Supports Catering and Marketing Department by maintaining an open line of communication regarding stock levels of products needed and accurately preparing the Catering orders in a timely manner
• Assists with Monthly Inventory count and drives systems to ensure that the Positive Food Gap is within our target range
• Ensures that all equipment is in proper working order and communicates when equipment needs repair
• Ensures compliance of employee breaks
• Measures CEM scores and CARES performance to identify areas of opportunity
• Follows up to ensure that the daypart checklists are being completed daily              
• Works all dayparts for high-level execution of kitchen standards and team member support
• Develops a strong team dynamic between the Kitchen and the Front of House team
• Communicates with the team effectively to ensure great customer service 
• Delivers praise and constructive feedback to the team 

QUALIFICATIONS FOR THE JOB

EXPERIENCE:  Minimum of one year restaurant leadership or its equivalent 

OTHER:                                                                                                                                       

• Must have full-time availability. Must be flexible and willing to be scheduled for both early and late shifts as well as weekends (Fridays & Saturdays)
• Must have a working knowledge of MS Office and computer systems in general
• Must pass all evaluations and interviews as well as all relevant Pathway training and tests
• Must be eligible to work in the United States
• Bilingual - Highly preferred skill for the position

KEY CO­­­MPETENCIES

• Innovative
• Proactive
• Extremely Organized
• Servant Hearted
• Sense of urgency
• Ability to stay calm under pressure
• Great Interpersonal Communication skills
• Time management skills 

PHYSICAL REQUIREMENTS

• Ability to stand for more than 6 hours
• Ability to lift at least 50 pounds
• Ability to work with chemicals
• Ability to tolerate working with high heat equipment for extended periods of time
• Repeated wrist and hand motions