Kitchen Supervisor

One Off Hospitality Group Ltd•Chicago, IL

11h

About The Position

For almost 30 years, One Off Hospitality has developed and operated some of Chicago’s most beloved places to eat and drink. More importantly, we’re a group of people – chefs, hospitality veterans, managers and creators – who believe in the power of treating our guests like family and our restaurants like home. REPORTS TO: CHEF DE CUISINE / EXECUTIVE SOUS CHEF FLSA: NON-EXEMPT POSITION SUMMARY: The Kitchen Supervisor will be an assistant to the Sous Chef and Chef de Cuisine. They will ensure that all BOH processes and health codes are maintained and up to standard by coaching, delegating and guiding the line kitchen staff.

Requirements

High School Diploma or GED graduate
Minimum 5 years of overall BOH experience
Food Handler Certification required
Ability to handle stress under pressure
Willingness to maintain a clean, healthy, and safe working environment
Ability to coordinate multiple activities with attention to detail
Ability to work independently, with minimal supervision
Ability to be flexible with job demands and open minded when being asked to complete tasks
Ability to operate and use all equipment necessary to run the restaurant
Ability to move or handle equipment throughout the restaurant generally weighing 0-50 pounds
Ability to work varied hours/days as business dictates
Ability to stand for up to 8-10 hours a day
Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish

Responsibilities

Maintains high quality and consistency in all BOH processes
Leads by example; know that all BOH employees look to you for guidance regarding cooking technique, behavior and work ethic
Teaches each staff member proper technique and execution
Promotes cooperative effort, team spirit and good morale among all employees
Focuses on improving food cost (ensures proper product rotation, utilization and inventory to ensure minimum waste, etc.)
Focuses on safety and health regulations (ensures proper hand washing, PPE usage, safety food prep, etc.)
Assists with managing kitchen inventory
Assists with training new staff members
Takes a proactive approach to facility maintenance
Maintains strong lines of communication with entire leadership team and staff to drive the success of the restaurant
Helps with duties of other employees (i.e. line cooks, prep cooks, dishwashers, etc.) when necessary because of an unexpected absence or extra volume
Has a strong understanding of company background, core values and philosophy
Performs other administrative tasks as will be communicated by superiors
Performs other work-related duties as assigned
Maintains composure under pressure