Job Title: Kitchen Supervisor

Job Purpose: Accountable for providing supervision and assistance in the management and performance of all kitchen department responsibilities.

Job Tasks and Responsibilities:

I. Leadership

• Assists in supervising and providing work direction to 15 to 20 department employees.
• Adapts to change in direction and contributes positively to maximize the success of the company.
• Leads by example, cultures team concept, and promotes Cossetta Company culture at all times.
• Orients, coaches, motivates and develops department employees.
• Monitors and ensures continuous on the job training for all kitchen employees.
• Provides input to management on department employee performance correction.
• Recognizes, acknowledges and recommends rewards for exceptional department employee performance or significant contributions to the company.
• Provides “First Impression” input on job applicants.
• Demonstrates initiative and performs all activities as business deems necessary.

II. Service/Quality

• Provides, and requires from all Cossetta employees, a world class level of customer service and satisfaction.
• Confirms recipe ingredients meet quality standards required for all menu items.
• Monitors food quality, preparation, and rotation to ensure consistent quality to established standards.
• Responds to and promptly resolves all customer concerns or issues.
• Ensures the kitchen facility’s appearance, equipment, and maintenance conform to company standards.

III. Finance/Administration

1. Assists in the control of departmental expenses, (e.g. labor, materials, supplies)

2. Assists in the coordination and execution of departmental production to meet or exceed fiscal budget.

3. Provides recommendations on department employee work schedules, rest breaks and staffing levels to meet department needs

4. Completes and submits daily reports and other administrative paperwork.

5. Participates actively in the execution of special events (e.g. Festa!) and serves on various committees.

6. Performs monthly physical inventory and completes assigned departmental preventative maintenance.

7. Protects confidential Cossetta information (e.g. recipes, techniques, financial data, etc…)

8. Adjusts and approves employee time keeping records.

9. Ensures all customer returns and refunds comply with company policy/procedure.

IV.Operations

• Knows and performs all tasks and responsibilities of hourly kitchen employees.
• Enforces and adheres to all established work rules, safety regulations, and company policies/procedures.
• Reviews all kitchen special orders (e.g. WAYS, and “Order File”), and Party Food orders; prioritizes, distributes and oversees preparation to completion.
• Reviews daily work schedule, adjusts work force where necessary an assigns jobs accordingly.
• Checks, monitors and ensures all kitchen stations, opening set-up and closing break-downs (e.g. community close) are in accordance to established procedure.
• Ensures security of company property and grounds; conducts inspection of facility and grounds; takes corrective action as needed.
• Takes inventory of all prepared products and schedules daily task lists to ensure all “Par” levels are adequate in assigned retail and warehouse areas.
• Coordinates preparation/production and completion of all aspects of menu items and special orders to ensure product availability.
• Receives and verifies PO quantities on incoming shipments.
• Expedites incoming product orders (e.g. delivery dates, PO quantities, etc.)

V. Communication

• Works with employees to establish personal and departmental goals in order to support and achieve company objectives.
• Establishes and maintains frequent, timely and constructive communication with all employees, departments and management.
• Assists in conducting department meetings to exchange information and improve communication.
• Attends and participates in department manager and employee meetings.

Preferred Qualifications

· Minimum of 2-3 years kitchen experience.

· Working knowledge of food cost and purchasing.

· Hotel experience a plus.

· Ability to train and develop kitchen staff.

· Have strong organizational skills.

· Ability to be self starter.

· Flexible schedule.(ability to open or close kitchen)

· Culinary or College degree a plus.

Benefits / Compensation

• Closed seven major holidays each year
• Paid Vacation
• Medical Insurance (upon qualifications)

401(k) (upon qualifications)

Job Type: Full-time

Pay: $18.50 - $19.25 per hour

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Shift:

• 8 hour shift
• Day shift

Weekly day range:

• Monday to Friday
• Weekend availability

Work setting:

• Casual dining restaurant

Ability to commute/relocate:

• Saint Paul, MN 55102: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Culinary experience: 1 year (Preferred)
• Cooking: 1 year (Preferred)

Work Location: One location

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