Kitchen Supervisor

JOB SUMMARY

Responsible for the coordination and supervision of food production. Assists with the development of menu planning, forecasting, purchasing, receiving and storage, inventory control, food preparation and serving. Responsible for maintaining the quality of food served and the prescribed standards of food production. Responsible for following instructions and carrying out assignments properly. Supportive of the Village’s mission, values, and service/hospitality (PRIDE) expectations. Completes training hours as required by policy.

ESSENTIAL JOB FUNCTIONS

• Plans and directs the function of the food production department.
• Ensures that quality of food being served is meeting John Knox Village and State regulations.
• Responsible for scheduling staff and supervising the work of others.
• Adheres to all safety regulations and requirements.
• Handles stress well and gets along with others within the workplace and with customers outside the department.
• Maintains acceptable standards of workplace conduct.

The responsibilities described above represent the primary responsibilities of the job. Other responsibilities may be assigned by the supervisor as warranted by business needs. The incumbent is expected to perform all assigned responsibilities.

ESSENTIAL QUALIFICATIONS

Education:

• Associates degree (AA) or equivalent from two-year College or technical school in Culinary Arts or related field. Will consider equivalent experience in lieu of degree.

Licenses/Certifications:

• Must obtain current Food Handler Permit within 15 days of start date.
• Must possess a Missouri Class E Driver’s License or be able to obtain within 90 days of hire.

Knowledge and Skills (required unless otherwise noted):

• Ability to work with a large group of residents/customers.
• Intermediate level knowledge of cash handling and cash register operation.
• Awareness of cost control responsibilities of the position within the Department.
• Basic knowledge of Microsoft Word, Excel and Outlook
• Ability to work irregular hours.
• Ability to speak in simple sentences.
• Ability to read and interpret documents such as safety rules, operating instructions, handbooks and procedure manuals.
• Ability to write reports, business correspondence, and procedure manuals.
• Ability to add and subtract two digit numbers and to multiply and divide with 10’s and 100’s.
• Ability to perform tasting and/or smelling.
• Ability to apply common sense understanding to carry out detailed but straight-forward written or oral instructions.

Special Working Conditions

• Primarily works in a kitchen and restaurant environment.
• The employee is subject to inside environmental conditions: Protection from weather conditions but not necessarily from temperature changes.
• The employee is subject to hazards: Includes a variety of physical conditions, such as proximity to moving mechanical parts and exposure to high heat.
• The associate is exposed to infectious diseases.
• The employee is required to function around individuals with challenged mental capacities.
• All associates may be called upon to assist other departments in a declared emergency situation.
• The Food Service Associates and Restaurant/Village Care Center Management Staff and Catering Staff and Supervisors are exposed to both extreme heat and cold with working around ovens/grills/cooktops and in freezers/coolers. These positions are also exposed to steam when handling food. They also handle sharp blades such as knives.

PHYSICAL AND MENTAL DEMANDS

The physical demands described below are representative of those that must be met by an individual to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Maximum occasional lift of 55lbs from 4-64 inches; maximum frequent lift of 35 lbs from 0-75 inches
• Maximum occasional carry of 55 lbs at self-selected height for 50 ft; maximum frequent carry of 25 lbs for 100 ft
• Maximum occasional horizontal push/pull of 60 lbs for 50 ft; maximum frequent horizontal push/pull of 18 lbs (2 person of 35 lbs) for 1300 ft; maximum occasional vertical push/pull of 30 lbs from 36—72 inches
• Frequent grip force of 45 lbs; constant grip force of 10 lbs; constant pinch force of 5 lbs
• Occasional climb of 18 inches
• Frequent forward reach of 40 inches; occasional overhead reach of 84 inches; frequent lateral reach of 40 inches
• Constant bend/crouch; frequent crouch/kneel; frequent neck flexion; occasional neck extension; frequent neck rotation
• Frequent trunk rotation; frequent fine motor coordination; frequent hand coordination; constant foot coordination; constant balance; constant walking; occasional sitting.
• PDC Level: HEAVY

SUPERVISION RECEIVED: Provides supervision to kitchen and restaurant associates.

SUPERVISION GIVEN: Reports to Restaurant Manager.

Tobacco-free

Post-offer background checks and health screening required.

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