Culinary Back of House Supervisor

Our Back of House Supervisor Benefits Include:

• Competitive pay
• 6% matching on our 403B retirement plan
• Medical/Dental/LIFE/Short term and Long term disability
• Lowest out of pocket medical cost in the industry
• Employee Assistance Program
• Onsite employee Meal Benefit
• Sharonview Federal Credit Union
• Employee On-site fitness, consignment and pharmacy
• Bi-weekly pay-direct deposit

Job Summary:

Oversee and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in service, quality, costs, employee retention, resident service and satisfaction, food quality, cleanliness and sanitation, as it pertains to back of house operations.

• Ensure that all food and products are consistently prepared and served according to the culinary department's recipes, portioning, cooking, and serving standards.
• Ensure that all residents feel welcome and are given responsive, friendly, and courteous service at all times.
• Monitor and observe residents dining experience. Ensure residents are satisfied with food and service. Respond promptly and courteously to any requests.
• Be ready and willing to assist fellow line cooks as situations arise.
• Be ready and willing to assist with clearing and resetting of buffets and dining rooms.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the culinary department's preventative maintenance programs.
• Oversee and ensure that Southminster policies on employee performance are followed and completed on a timely basis.
• Be knowledgeable of Southminster policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures for back of house operations.
• Assign side work at the start and end of each shift as required by service station assignment.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and residents.

Education required:

• High School graduate or the equivalent.

Experience required:

• At least three years back of the house operations and/or assistant manager experience.

Professional license or certification requirements:

• Servsafe required, or within 90 days of hire date.

Specific skills, knowledge and abilities required:

• Must be at least 21 years of age.
• Must be able to communicate and understand the predominant language(s) of the restaurants trading area.
• Must have knowledge of service and food and beverage, generally involving at least three years of back-of-the-house operations and/or assistant management positions.
• Must possess excellent basic math skills and have the ability to manage employees.