kitchen supervisor

AWJ Investments

<div><div>We are looking for an experienced and responsible Kitchen Supervisor to oversee daily kitchen operations and support the culinary team in maintaining high standards of food quality, hygiene, and efficiency. 
</div><div>
Key Responsibilities:</div><ul><li>
Supervise and coordinate daily kitchen operations.</li><li>
Ensure food preparation and presentation meet company standards.</li><li>
Monitor kitchen hygiene, cleanliness, and food safety practices.</li><li>
Support chefs and kitchen staff during operations.</li><li>
Manage kitchen schedules, stock control, and inventory levels.</li><li>
Minimize food wastage and ensure proper storage procedures.</li><li>
Conduct regular checks on food quality and kitchen equipment.</li><li>
Train and guide kitchen staff to maintain operational standards.</li><li>
Coordinate with other departments for smooth kitchen operations.</li><li>
Ensure compliance with health and safety regulations.</li></ul><div> 

Requirements:</div><ul><li>
Previous experience as a Kitchen Supervisor or similar role.</li><li>
Strong leadership and team management skills.</li><li>
Good knowledge of kitchen operations and food safety standards.</li><li>
Ability to work in a fast-paced environment.</li><li>
Good communication and problem-solving skills.</li><li>
Flexibility to work shifts, weekends, and holidays.</li></ul><div> 

Preferred:</div><ul><li>
Experience in restaurants, cloud kitchens, or hospitality industry.</li><li>
Basic knowledge of inventory and cost control.</li></ul></div>

Kitchen Supervisor

Constellation Culinary Group

<div>
 
 Job Reference Number:
 
 38704
 
 
 
 Employment Type:
 
 Full-Time
 
 Segment:
 
 Dining &amp; Events
 
 
 
 Brand:
 
 Constellation
 
 
 
 Location:
 
 Philadelphia
 
 ,
 
 Pennsylvania (US-PA)
 
 
 
 The Role at a glance:
 
 
 
 We are looking to add an experienced, skilled kitchen supervisor to our Constellation team at Duane Morris in Philadelphia, PA As a kitchen supervisor, you will have the opportunity to instruct and lead a team of foodservice professionals to ensure proper meal service.
 
 
 
 What you'll be doing:
 
 
 
 <ul>
 <li>
 Instructing and training employees in all aspects of food service and sanitation.
 </li>
 <li>
 Educating on and administering proper portion control, appearance, and temperature for all food items per quality standards.
 </li>
 <li>
 Performing food preparation and production tasks efficiently and accurately.
 </li>
 <li>
 Adhering to food safety, food handling, and sanitation procedures and to recipes.
 </li>
 <li>
 Providing excellent customer service.
 
 
 </li>
 </ul>
 
 What we're looking for:
 
 
 
 
 Must-haves:
 
 
 
 <ul>
 <li>
 At least 18 years of age.
 </li>
 <li>
 High school diploma or equivalent.
 </li>
 <li>
 At least one years&rsquo; experience in foodservice.
 </li>
 <li>
 At least one years&rsquo; experience in a supervisory role.
 </li>
 <li>
 Experience with food preparation.
 
 
 </li>
 </ul>
 
 Our Benefits:
 
 
 
 <ul>
 <li>
 Medical (FT Employees)
 </li>
 <li>
 Dental
 </li>
 <li>
 Vision
 </li>
 <li>
 Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity
 </li>
 <li>
 Discount Program
 </li>
 <li>
 Commuter Benefits (Parking and Transit)
 </li>
 <li>
 EAP
 </li>
 <li>
 401k
 </li>
 <li>
 Sick Time
 </li>
 <li>
 Holiday Pay (9 paid holidays)
 </li>
 <li>
 Tuition Reimbursement (FT Employees)
 </li>
 <li>
 Paid Time Off
 
 
 </li>
 </ul>
 #indeedelior
 
 
 
 About Constellation:
 
 
 
 From retail spaces to office buildings, Constellation provides high-quality business dining and catering experiences all over the United States. Constellation takes pride in building every meal around its goal of fostering connections through food and hospitality.
 
 
 
 About Elior North America:
 
 
 
 Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth.
 
 
 At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you&rsquo;ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments.
 
 
 
 Disclaimer:
 
 This job description can be revised by management as needed.
 
 
</div>

Food Service Supervisor BOH

Morningside Ministries Senior Living Communities

<div>
 Job Details
 
 
 
 Description
 
 
 
 
 Description:
 
 
 
 Be a part of our team and make a difference in our residents&rsquo; lives and your life, too. We do more than offer jobs, we offer careers and a great place to work. Come join our growing team at our state-of-the-art Menger Springs Senior Living Community, located in the beautiful Boerne, TX, just north of San Antonio. We welcome you to join our team as we work together to provide the best retirement experience for all our residents at our CCRC. We are seeking a positive, compassionate, customer service-focused team member for the
 
 Food Service Supervisor
 
 position. We are excited to have you meet our team where we believe in our core anchors of people first, compassionate action, and respectful communication; able to work in a team environment always, now, and everywhere.
 
 
 
 Job Summary
 
 
 
 Prepares food for residents, guests, and employees, and maintains high standards of quantity food production. Trains new food service workers.
 
 
 
 Responsibilities
 
 
 
 <ul>
 <li>
 Assists with scheduling staff and maintaining adequate staffing levels to ensure efficient kitchen and dining operations;
 </li>
 <li>
 Monitors employee performance and provides coaching, training, and corrective guidance as needed;
 </li>
 <li>
 Ensures compliance with all state, federal, facility, and infection control regulations related to food service operations in a skilled nursing environment;
 </li>
 <li>
 Conducts routine kitchen and dining inspections to ensure safety, sanitation, and quality standards are maintained;
 </li>
 <li>
 Assists with food and supply inventory, stocking, receiving deliveries, and proper storage and rotation of food items following FIFO procedures;
 </li>
 <li>
 Reports equipment malfunctions, maintenance concerns, and safety hazards promptly to appropriate departments;
 </li>
 <li>
 Ensures residents receive meals according to prescribed diets, preferences, allergies, and special feeding instructions;
 </li>
 <li>
 Responds professionally and timely to resident, family, and staff concerns regarding food service;
 </li>
 <li>
 Coordinates with nursing staff, dietitians, and administration to ensure quality resident dining services and compliance with care plans;
 </li>
 <li>
 Assists with preparation and service for special events, holidays, meetings, and catering functions within the facility;
 </li>
 <li>
 Maintains documentation and records related to temperatures, sanitation, cleaning schedules, and departmental compliance requirements;
 </li>
 <li>
 Ensures proper use of personal protective equipment (PPE) and safe food handling practices by all department staff;
 </li>
 <li>
 Participates in department meetings, in-service education, and mandatory training programs;
 </li>
 <li>
 Assists in interviewing and onboarding new food service employees as directed;
 </li>
 <li>
 Performs all other duties as assigned by the Dietary Manager, Executive Chef, or Administrator.
 </li>
 <li>
 Provides leadership and oversight to dietary staff during assigned shifts to ensure quality food service, regulatory compliance, and resident satisfaction.
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 <ul>
 <li>
 Training and Experience: Some dining room or food service experience is desirable.
 </li>
 <li>
 Certifications/Licenses: None required.
 </li>
 <li>
 Job Knowledge: Should be familiar with basic food preparation tasks and should know how to maintain a sanitary work area.
 
 
 </li>
 </ul>
 
 Benefits You Can Expect
 
 
 
 <ul>
 <li>
 Medical, Dental, Vision Insurance
 </li>
 <li>
 Paid Time Off
 </li>
 <li>
 Basic Life and AD&amp;D Insurance
 </li>
 <li>
 401(k) with Company Match
 </li>
 <li>
 Telemedecine
 </li>
 <li>
 Tuition Reimbursement
 </li>
 <li>
 Employee Assistance Program (EAP)
 </li>
 <li>
 Compassionate Action Relief for Employees C.A.R.E Fund
 </li>
 <li>
 Paid Jury Duty and Bereavement Leave
 </li>
 <li>
 Loewenberg Caregiver Scholarship
 </li>
 <li>
 Academy for Career Excellence Program
 </li>
 <li>
 Continuing Education (Relias Training)
 </li>
 <li>
 Employee Referral Bonus Program
 </li>
 </ul>
</div>

Food Service Supervisor

Celebrity Cruises

<div>
 
 
 KEY RESPONSIBILITIES
 
 
 <ul>
 <li>
 Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.
 </li>
 <li>
 Must have excellent food knowledge and a full understanding of culinary terms.
 </li>
 <li>
 Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.
 </li>
 <li>
 Must be proficient in completing tasks, work efficiently and productively.
 </li>
 <li>
 Must be able to work in any section of a kitchen.
 </li>
 <li>
 Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.
 </li>
 <li>
 Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.
 </li>
 <li>
 Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings.
 </li>
 <li>
 Control production levels and recommend ideas for improvements and better cost controlling.
 </li>
 <li>
 Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor.
 </li>
 <li>
 Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.
 </li>
 <li>
 Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within his section.
 </li>
 <li>
 Ensures that the HACCP program is carried out correctly.
 </li>
 <li>
 Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food &amp; Beverage Director or the actual inspectors.
 </li>
 <li>
 Reports for duty at assigned times, follows their supervisor&rsquo;s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company&rsquo;s rules and regulations.
 </li>
 </ul>
 
 
 
 
 
 QUALIFICATIONS AND EDUCATION
 
 
 <ul>
 <li>
 A minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant (shipboard experience preferred).
 </li>
 <li>
 A culinary school degree is required.
 </li>
 <li>
 Very strong management skills in a multicultural and dynamic environment.
 </li>
 <li>
 Very strong communication, problem solving, decision making, and interpersonal skills.
 </li>
 <li>
 Superior customer service, teambuilding, and conflict resolution skills.
 </li>
 <li>
 Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
 </li>
 <li>
 Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
 </li>
 <li>
 Intermediate computer software skills required.
 </li>
 <li>
 Possess a good understanding of basic accounting principles such as numbering flow, &ldquo;Debits/Credits&rdquo;, adjusting entries and corrections.
 </li>
 <li>
 Ability to write reports and business correspondence and to establish a good rapport with the ship&rsquo;s Senior Officers and the corporate office.
 </li>
 </ul>
 
 
</div>

Chef Tournant

TKC Holdings, Inc.

<div>
 Wage Rate
 
 
 $20.00/hour
 
 
 
 Overview
 
 
 
 Are you looking for a career with premium benefits and the potential for growth? At Trinity Services Group, we have created something special, a better place to work and grow. Many employees start just expecting a paycheck but end up with a rewarding career. We provide exceptional training and a clear career path.
 
 
 We also offer a $250 bonus for completing our Rookie&rsquo;s Fast Track Program within the first 60 days!
 
 
 We now also offer DailyPay providing you immediate access to earned wages. Work Today, Get Paid Today!
 
 
 We are proud to be a military and veteran friendly employer.
 
 
 
 About This Position
 
 
 
 
 Bonus Incentive
 
 
 $1000.00 hiring bonus paid over 90 days
 
 
 Fuel Assistance: $45 weekly for 3 months
 
 
 
 The Food Service Supervisor is responsible for the supervision of inmate labor as well as team members assisting with the food service operation in a correctional facility. This position will also accurately and efficiently prepare and serve a variety of food items in accordance with assigned work instructions and menus as well as utilize a variety of food preparation utensils and machines in preparing food.
 
 
 Our ideal Food Service Supervisor excels at the following:
 
 
 <ul>
 <li>
 Passionate about food and service
 </li>
 <li>
 Has a solid understanding of food handling regulations
 </li>
 <li>
 Desire to always learn more
 </li>
 <li>
 Ability to work as a team member, as well as independently
 </li>
 <li>
 Ability to multi-task and adapt to changes quickly
 </li>
 <li>
 Dependable and flexible
 
 
 </li>
 </ul>
 
 Essential Functions/Core Responsibilities
 
 
 
 <ul>
 <li>
 Supervise inmate labor and/or team members in the kitchen during food prep and food service shifts in the kitchen.
 </li>
 <li>
 Prepare, assist, or instructs inmate labor and/or team members in the preparation of quality foods according to the planned menu, recipes, and work instructions in a timely manner.
 </li>
 <li>
 Ensure that all food is stored properly and in sanitary manner.
 </li>
 <li>
 Serve food during planned meal schedules and according to department policies and procedures.
 </li>
 <li>
 Utilize kitchen utensils/equipment to cook, prepare and serve food according to recipes. Use proper utensils to serve menued portions and as appropriate to meet clients&rsquo; nutritional needs.
 </li>
 <li>
 Follow all food safety regulations pertaining to sanitation, food handling and storage.
 </li>
 <li>
 Train other food service workers.
 </li>
 <li>
 Maintain a clean work area/environment that includes cleaning of refrigerators and/or freezers, cooking equipment and serving equipment.
 </li>
 <li>
 Follow facility uniform policy.
 </li>
 <li>
 Keep up with garbage collection and keep kitchen floors clean from excess food/trash.
 </li>
 <li>
 Ensure kitchen is kept clean and that the environment is ready for food prep/serving including sweeping, mopping and dishwashing.
 </li>
 <li>
 Proper portions and utensils are being reviewed for service.
 </li>
 <li>
 Promote a healthy and safe work environment for other employees/inmates.
 </li>
 <li>
 This role includes physical demands such as lifting, bending, pushing, kneeling, walking, and standing for extended periods of time.
 </li>
 <li>
 Be able to stand and be on your feet for much of the scheduled shift.
 </li>
 <li>
 Perform other related duties as assigned.
 
 
 </li>
 </ul>
 What You'll Need
 
 
 <ul>
 <li>
 Required:
 </li>
 <ul>
 <li>
 High School Diploma or Equivalent, and you must be at least 18 years of age.
 </li>
 <li>
 A valid driver&rsquo;s license is required.
 </li>
 </ul>
 <li>
 Preferred:
 </li>
 <ul>
 <li>
 Prior institutional food service or restaurant experience is plus, but not necessary
 
 </li>
 </ul>
 </ul>
 
 Benefits
 
 
 
 Trinity Services Group (TSG) offers comprehensive benefits to all regular-full time employees:
 
 
 <ul>
 <li>
 Medical w/prescription coverage
 </li>
 <li>
 Benefit Credit received when enrolled in a TKC medical plan, to help offset your benefit costs. Benefit Credit of $750 annually, will be divided evenly among your paychecks throughout the Plan Year.
 </li>
 <li>
 Dental
 </li>
 <li>
 Vision
 </li>
 <li>
 Basic Life and Basic Accidental Death and Dismemberment Insurance
 </li>
 <li>
 Voluntary benefits (i.e. short term, long term disability and many more) options may be selected to create the right package for you
 
 
 </li>
 </ul>
 TSG also understands the importance of work life balance and planning for the future. To help with both of these, employees are eligible for:
 
 
 <ul>
 <li>
 Paid Time Off
 </li>
 <li>
 Company Match for the 401(k) Retirement Savings Plan
 </li>
 <li>
 DailyPay providing immediate access to earned wages
 
 
 </li>
 </ul>
 Company Uniforms Provided:
 
 
 <ul>
 <li>
 5 shirts (men/women)
 </li>
 <li>
 3 pants (If you buy on your own, keep the receipt and we can reimburse up to $25.00/pair)
 </li>
 <li>
 3 aprons
 </li>
 <li>
 1 hat
 </li>
 <li>
 $25.00 reimbursed for slip resistant shoes (keep receipt)
 
 
 </li>
 </ul>
 EEO Statement
 
 
 Equal Employment Employer as to all protected groups, including protected veterans and individuals with disabilities.
 
 
 We maintain a drug-free workplace.
 
 
 A copy of our Privacy Policy and CA Employee Privacy Notice can be found here:
 
 https://tkcholdings.com/privacy-policy-108
 
</div>

Food Service Worker

<div>
 
 
 KEY RESPONSIBILITIES
 
 
 
 
 
 <ul>
 <li>
 Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.
 </li>
 <li>
 Must have excellent food knowledge and a full understanding of culinary terms.
 </li>
 <li>
 Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.
 </li>
 <li>
 Must be proficient in completing tasks, work efficiently and productively.
 </li>
 <li>
 Must be able to work in any section of a kitchen.
 </li>
 <li>
 Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.
 </li>
 <li>
 Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.
 </li>
 <li>
 Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings.
 </li>
 <li>
 Control production levels and recommend ideas for improvements and better cost controlling.
 </li>
 <li>
 Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor.
 </li>
 <li>
 Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.
 </li>
 <li>
 Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section.
 </li>
 <li>
 Ensures that the HACCP program is carried out correctly.
 </li>
 <li>
 Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food &amp; Beverage Director or the actual inspectors.
 </li>
 <li>
 Reports for duty at assigned times, follows their supervisor&rsquo;s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company&rsquo;s rules and regulations.
 </li>
 </ul>
 
 
 
 
 
 FINANCIAL RESPONSIBILITIES
 
 
 
 
 
 <ul>
 <li>
 This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.
 </li>
 <li>
 Identifies potential expense reductions through cost control.
 </li>
 <li>
 Analyzes operational problems and establishes controls.
 </li>
 <li>
 Reviews timesheets and forwards them to the Executive Chef for approval.
 </li>
 <li>
 May prepare a variety of reports and letters utilizing personal computer system and equipment.
 </li>
 <li>
 Ensures that items are requisitioned in correct quantities, within acceptable timeframes and in accordance with established control procedures.
 </li>
 <li>
 Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste.
 </li>
 </ul>
 
 
 
 
 
 MOTIVATIONAL RESPONSIBILITIES
 
 
 
 
 
 <ul>
 <li>
 Monitors and manages the various assigned workstation functions.
 </li>
 <li>
 Monitors the assignment of duties and responsibilities to their staff.
 </li>
 <li>
 Observes and evaluates staff and work procedures to ensure quality standards and service are met.
 </li>
 <li>
 Makes recommendations regarding personnel actions such as new hire requests and discharges, to ensure adequate and continuous staffing.
 </li>
 <li>
 Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards.
 </li>
 </ul>
 
 
 
 
 
 QUALIFICATIONS AND EDUCATION
 
 
 
 
 
 <ul>
 <li>
 A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred).
 </li>
 <li>
 A culinary school degree is required.
 </li>
 <li>
 Very strong management skills in a multicultural and dynamic environment.
 </li>
 <li>
 Very strong communication, problem solving, decision making, and interpersonal skills.
 </li>
 <li>
 Superior customer service, teambuilding, and conflict resolution skills.
 </li>
 <li>
 Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
 </li>
 <li>
 Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
 </li>
 <li>
 Intermediate computer software skills required.
 </li>
 <li>
 Possess a good understanding of basic accounting principles such as numbering flow, &ldquo;Debits/Credits&rdquo;, adjusting entries, and corrections.
 </li>
 <li>
 Ability to write reports and business correspondence and to establish a good rapport with the ship&rsquo;s Senior Officers and the corporate office.
 </li>
 </ul>
 
 
</div>

Chef De Partie

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