Kitchen Supervisor Westport Plaza Drunken Fish - St. Louis

Kitchen Supervisor Westport Plaza

Full Time • Drunken Fish - St. Louis
 
Responsibilities
  • Assist all activities for the CM (Culinary Manager)
  • Food preparation and recipe adherence
  • Hiring, training and scheduling of kitchen staff and back of house 
  • Maintenance of kitchen organization, appliances and sanitation standards
  • Responsible for purchasing, inventory and cost control 
  • Maintain a profitable operation
  • Work closely with General Manager in developing  
  • Assist in coordinating event scheduling, set up and breakdown 
  • Monitor proper use of POS system and updating menu items
  • Support and implement the Company local store marketing programs
  • Promote high service standards
  • Leads and contributes to local BOH meetings with influential and pertinent agenda topics
  • Utilize the shop reports, staff evaluations and DM site evaluations to develop guest oriented quality of service and delivering the WOW and cleanliness action plans to enhance guest total satisfaction
  • Ensure that the restaurant operates efficiently and effectively within the Company’s fiscal and operational guidelines
  • Ensures all operations are in line with company standards, with exceptional scores including:
    • P&L Statements, Shop Reports, Health Inspections and DM Site Evaluations
  • Conducts all evaluations with GM and utilizes team to implement any changes necessary to maintain an exceptional score

Food Preparation and Production
  • Ensure that all menu items are made according to recipe and presented in a manner consistent with all drunken fish locations
  • Maintain a working knowledge of all recipes, products and production procedures
  • Ensure established standards of food safety and sanitation are maintained
  • Purchase food products within established guidelines and protocols
  • Oversee correct receipt, storage and handling of food products to ensure quality and freshness at all times

Preferred Skills
  • Experience in all stations on the line, Knowledge of correct portions and recipe costing
  • Creative presentation a must for individual plates 
  • Proactive, punctual and ability to be a good leader 
  • Train serving staff to understand menu items through tastings and regular updates
  • Outgoing personality/ enhance guest experience
    Flexibility in schedule
  • Able to work the line with your team to develop relationships and maintain labor cost

Preferred Qualifications
  • Must have at least 3+ years’ experience working as a Chef/Sous Chef/Kitchen Manager, in an upscale or fine dining restaurant
    • Hospitality background a must
  • Knowledge of computers
    • Microsoft word, Excel, Outlook, PowerPoint, OneNote
  • Must be internally motivated and detail oriented and have a passion for teaching others
  • Good people management skills, communication and listening skills. Must be flexible and adaptable to change
  • Must be able to work a flexible schedule including days, nights, weekends and holidays
  • Culinary Training Degree
  • Serv Safe a plus or willing to attain
 
Compensation: $18.00 - $23.00 per hour

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.





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BENEFITS

Employee Discounts
Opportunity for Fast Advancement
Competitive Pay
Direct Deposit
Multiple Insurance Benefits (depending on position)
Paid Time Off (depending on position)