kitchen supervisor

ACT International

<div><div><div><div><b>Posted date</b></div> <div>23rd June, 2026</div> <div><b>Last date to apply</b></div> <div>28th June, 2026</div>
</div><br>
<div><div><b>Country</b></div> <div>Pakistan</div> <div><b>Locations</b></div> <div>Quetta</div>
</div><br>
<div><div><b>Category</b></div> <div>Development Sector
</div></div><br>
<div><div><b>Type</b></div> <div>Contractual</div> <div><b>Position</b></div> <div>1</div>
</div><br>
<div><div><b>Experience</b></div> <div>4 years </div><div><b>Maximum Age</b></div> <div>35 years</div></div></div></div>
<br><p></p><div><p><b>JOB PURPOSE:</b></p>
<p>
The Kitchen Supervisor will be responsible for overseeing all kitchen operations under the School Meal Project funded by World Food Programme. The role ensures safe, hygienic, and timely preparation and distribution of school meals in accordance with WFP standards, food safety protocols, and project guidelines. The position also ensures efficient kitchen management, staff supervision, and quality control of food services provided to school children..</p>
<p><b>
Description:</b></p>
<p>
1. Kitchen Operations Management</p>
<ul>
<li>Supervise daily kitchen activities including food preparation, cooking, packaging, and distribution.</li>
<li>Ensure meals are prepared on time and in accordance with approved menus and nutritional standards.</li>
<li>Monitor kitchen workflow to ensure efficiency and smooth operations.</li>
</ul>
<p>2. Food Safety and Hygiene Compliance</p>
<ul>
<li>Ensure strict compliance with food safety, hygiene, and sanitation standards.</li>
<li>Maintain cleanliness of kitchen premises, utensils, and storage areas.</li>
<li>Ensure safe handling, storage, and usage of food items in line with WFP and organizational guidelines.</li>
<li>Conduct regular checks to prevent contamination and food wastage.</li>
</ul>
<p>3. Staff Supervision and Management</p>
<ul>
<li>Supervise cooks, kitchen helpers, and support staff.</li>
<li>Assign daily tasks and ensure proper execution of duties.</li>
<li>Train kitchen staff on hygiene practices, food handling, and safety procedures.</li>
<li>Monitor attendance, performance, and discipline of kitchen staff.</li>
</ul>
<p>4. Inventory and Stock Management</p>
<ul>
<li>Manage kitchen inventory including food supplies, cooking materials, and utensils.</li>
<li>Maintain accurate records of stock received, used, and remaining.</li>
<li>Coordinate with procurement/logistics teams for timely replenishment of supplies.</li>
<li>Prevent wastage and ensure proper utilization of resources.</li>
</ul>
<p>5. Quality Control</p>
<ul>
<li>Ensure meals meet quality, taste, and nutritional standards defined by the project.</li>
<li>Conduct regular checks of raw materials and cooked food quality.</li>
<li>Report any issues related to food quality or supply to the project management.</li>
</ul>
<p>6. Coordination and Reporting</p>
<ul>
<li>Coordinate with school administration and project staff for smooth meal distribution.</li>
<li>Prepare daily, weekly, and monthly reports on kitchen operations, stock usage, and meal preparation.</li>
<li>Report operational issues, shortages, or incidents to the supervisor promptly.</li>
</ul>
<p>7. Health, Safety, and Compliance</p>
<ul>
<li>Ensure compliance with occupational health and safety standards in the kitchen.</li>
<li>Maintain fire safety and emergency preparedness protocols.</li>
<li>Ensure proper waste disposal in accordance with environmental guidelines.</li>
</ul>
<p>8. Other Responsibilities</p>
<ul>
<li>Support project team in monitoring and evaluation activities related to school meals.</li>
<li>Perform any additional duties assigned by the Project Manager.</li>
</ul>
<p><b>Required Qualifications</b></p>
<ul>
<li>Minimum Intermediate or Bachelor&rsquo;s degree preferred.</li>
<li>Certification in Food Safety, Culinary Arts, or Hospitality Management will be an advantage.</li>
<li>Minimum 2&ndash;4 years of experience in kitchen supervision, catering, or institutional food services.</li>
</ul>
<p><b>Required Skills and Competencies</b></p>
<ul>
<li>Strong knowledge of food safety and hygiene standards.</li>
<li>Leadership and team management skills.</li>
<li>Ability to work in field-based and school environments.</li>
<li>Strong organizational and time management skills.</li>
<li>Attention to detail and commitment to quality.</li>
<li>Basic record keeping and reporting skills.</li>
<li>Ability to work under pressure and meet deadlines.</li>
</ul>
<p><b>Working Conditions</b></p>
<ul>
<li>Field-based work in school environments.</li>
<li>Early morning working hours may be required depending on meal schedules.</li>
<li>Exposure to kitchen heat and food handling environments.</li>
</ul>
<p>The organization maintains a strict <b>zero-tolerance policy</b> toward all forms of sexual exploitation and abuse<b> (PSEA)</b> and the organization&rsquo;s Code of Conduct.</p></div><p></p>

Kitchen Supervisor

Casey's Tavern

<div><p><b>Join our team as we open our 2nd Casey's Tavern in East Ann Arbor!</b><br>
<b>
</b><br>
Since 1986, Casey's Tavern has been serving up &quot;Lots of Good Cheap Food and Dozens of Beers&quot; to a legion of happy patrons.</p>
<div>
<div>Ann Arbor's &quot;Neighborhood Bar&quot;, Casey's Tavern operates in the historic Depot Street building which housed the Washtenaw Lumber Co. for many years. A casual place with a relaxed and friendly atmosphere, the tavern has been a local favorite since opening its doors.</div>
</div>
<p>Perhaps most famous for its incredible hamburgers, Casey's has been a perennial winner of the &quot;Best Burger in Town Award&quot;. The menu is quite eclectic and wide ranging, with everything from deli sandwiches, salads, fish and steaks to vegetarian fare, creative appetizers and delicious desserts. Coupled with the weekly changing &quot;Blackboard Specials&quot;, it's certain that you will find something for everyone at Casey's.</p>
<p><b>
NOW HIRING:</b></p>
<p></p>
<ul><li><b>Kitchen Supervisor</b><b><br>
</b></li></ul><p>You will take a leadership role in the Kitchen and prepare, cook and garnish food.</p>
<p>
Requirement:</p>
<ul>
<li>We're looking for outgoing people with great people skills who have an eye for detail and quality.</li>
<li>High volume experience is preferred as well as the ability to work in all stations.</li>
<li>2-5+ years of cook / culinary experience is required and previous Kitchen Supervisor / Lead Line Cook experience is preferred.</li>
</ul>
<p>If you have a real commitment to high standards, let's talk!</p>
<p>
Benefits Include:</p>
<ul>
<li><p>Paid time off, which begins accumulating immediately</p>
</li><li><p>Medical benefits for full time employees</p>
</li><li><p>Flexible Schedules</p>
</li><li><p>Meal Benefits</p>
</li><li><p>Holiday Pay</p>
</li><li><p>Employee Meal Discounts</p>
</li><li><p>Professional Advancement</p>
</li></ul><p>An equal opportunity employer.</p>
<p><i>
Casey's Tavern (MSV) is a well established, full service restaurant concept that has growth opportunities for team members in a full service casual dining restaurnat company. At Casey's Tavern (MSV) you can grow your career with us.</i></p>
<p><i>
This restaurant front of house job for Hosts or Hostesses will focus on guest seating or greeting or reception / reservations duties in which you will be expected to provide great customer service.</i></p></div>

BOH / Kitchen Supervisor

Bronson Healthcare

<div><p>CURRENT BRONSON EMPLOYEES - Please apply using the career worklet in Workday. This career site is for external applicants only.
</p><p></p><p><b>Love Where You Work!
</b></p><p>Team Bronson is compassionate, resilient and strong. We are driven by Positivity which inspires us to be our best and to go above and beyond for our patients, for one another, and for our community.
</p><p></p><p>If you&rsquo;re ready for a rewarding new career, join Team Bronson and be part of the experience.
</p><p></p><h2 class="jobSectionHeader"><b>Location
</b></h2>BMH Bronson Methodist Hospital
<p></p><h2 class="jobSectionHeader"><b>Title
</b></h2>Food Service Supervisor- BMH
<p></p><p>The Food Service Supervisor reports directly to the Operations Manager and is responsible for the leadership of staff and the production of high quality, safe, timely, and cost-effective meals for all customers, in their designated environment. Incumbent is responsible for the implementation and oversight of kitchen operations including: cash handling, scheduling, staff training &amp; development, food safety &amp; sanitation, and physical safety in the day to day operation of the kitchen. This position works closely with Operations Manager(s) and fellow Supervisors on issues related to menu development and implementation, process improvement, and staff development.
</p><p></p><p>The Supervisor oversees all activities associated with the execution of business within the designated environment including the leadership, development, and evaluation of direct reports. Under the leadership of the Supervisor, the food service team is expected to deliver high quality, safe, and delicious products, in a timely manner, with the highest possible level of customer service, and within given budget parameters. The Supervisor works closely with the Supply Chain Specialist to effectively manage product inventory including monitoring and adjusting par levels, order writing, product rotation, refreshing and updating product mix, monitoring sales, running promotions, and developing and executing sales strategies.
</p><p></p><p>It is expected that the Food Service Supervisor maintain working knowledge of all positions within their respective area of responsibility and serves to complete job duties in the absence of hourly staff, in the interest of maintaining uninterrupted service. The incumbent can expect to spend a reasonable amount of their time performing basic kitchen functions. A presence across all shifts and consistent communication with all employees is to be maintained. This may require the Supervisor to work a mix of shifts, including first, second, and third. Additionally, the Supervisor role is responsible for satisfactory coverage of weekends and holidays, as determined to be appropriate by the Operations Manager and Director.
</p><p><b>Required Qualifications:
</b></p><ul><li>Associate's degree in foodservice, hospitality management, business administration or related field or five years of experience in food service leadership role
</li><li>Culinary and/or professional certification or 5 years of experience working at a management level in a kitchen environment, with a proven track record of success.
</li><li>Experience with implementing and enforcing SOPs, HAACP policies and best practices related to kitchen operations
</li><li>Demonstrated ability to communicate clearly by understanding, interpreting, and relaying/delivering complex verbal and written directions
</li><li>Must be able to read (through appropriate means of translation, if required) and understand, the English language to consistently and effectively give and follow directions
</li><li>High-level math skills required for budgeting and production planning, including percentages, volume analysis, perform recipe measurement calculations, adding, subtracting, multiplying, and dividing
</li><li>Experience in utilizing computer systems, i.e., Microsoft Office Suite, Active Staffer (or other scheduling programs), Healthtouch, Workday, etc.
</li><li>Employees providing direct patient care must demonstrate competencies specific to the population served
</li><li>Serve Safe Certification or other comparable third-party food safety certification is required within 3 years of date of hire (Employees hired between 1994 to 2012 must obtain Serve Safe certification or other comparable third-party food safety certification by 1-1-2020 and maintain certification)
</li><li>If required to drive must have a valid driver's license and safe driving record. May drive to various locations to complete applicable job duties.
</li></ul><p></p><p><b>Desired Qualifications:
</b></p><ul><li>Experience in hospitality management or institutional leadership, overseeing multiple, complex business units
</li><li>Bachelor&rsquo;s degree
</li><li>Business management education including budgeting, leadership, sales, merchandising, and retail strategies
</li><li>Hospital or institutional kitchen leadership experience
</li><li>Previous experience in food supply chain and/or agriculture
</li><li>Strong organizational &amp; problem solving skills
</li><li>Innovative, detail oriented and quality conscious
</li><li>Self-motivated, independent and creative thinker
</li><li>Provides positive leadership for staff through challenging situations
</li></ul><p></p><p><b>Essential Skills &amp; Responsibilities:
</b></p><p></p><p>Food Safety &amp; Sanitation
</p><ul><li>Manages the operations of foodservice staff to ensure food is prepared in proper amounts, at proper times, according to standardized menus and recipes, and served at proper temperatures in a pleasing and attractive manner
</li><li>Maintains standards of food preparation and service, sanitation, safety, and security under Hazard Analysis Critical Control Points (HACCP) conventions, Bronson&rsquo;s Environment of Care (EOC) standards, and Bronson&rsquo;s Standards of Operating Procedures (SOP) as outlined in the National Sanitation Foundation (NSF) audit
</li><li>Ensures adherence to established recipes, portion, and cost controls
</li><li>Consistently monitors, responds to, documents Temptrak alarms
</li><li>Ensures compliance with food safety, sanitation, and physical safety procedures that comply with regulatory requirements. Routinely inspects maintenance and sanitation of equipment, environment, and temperature control procedures
</li><li>Assists in planning appetizing menus that comply with minimum nutritional requirements, budget guidelines, client preferences, special meals, and culinary trends
</li></ul><p></p><p>Personnel Management
</p><ul><li>Collaborates with department leadership to screen, interview and make recommendations for hiring food service employees
</li><li>Prepares work schedules for foodservice staff and assigns tasks
</li><li>Ensures that all staff are properly trained for their position
</li><li>Encourages teamwork by creating an environment of empowerment and accountability
</li><li>Conducts regular staff meetings to inform staff of upcoming events, policy changes, concerns, and comments
</li><li>Must be able to work effectively as part of a team while maintaining a leadership role
</li><li>Ensures that all staff are doing their work properly, efficiently and safely while maintaining high quality standards
</li><li>Maintains on-going personnel development, delegation, training and cross-training relevant to job responsibilities for all staff, to ensure consistent execution of services regardless of staffing changes and vacation schedules
</li><li>Performs annual performance appraisals of hourly foodservice staff
</li><li>Ensuring workload completed within budgeted number of labor hours
<p></p><p>Quality and Cost Control
</p></li></ul><ul><li>Evaluates cost reports to maintain costs within the budget
</li><li>Maintains compliance with standards, policies, and procedures set forth by federal and state regulatory agencies
</li><li>Execute action plans developed for both food and physical safety audits, as required, to maintain compliance to the Standard Operating Procedures and regulatory agencies
</li><li>Works closely with Operations Manager in identifying ways to improve efficiencies
</li><li>Ability to produce a high volume of work in a timely manner, which is accurate, complete and of high quality
</li><li>Effective decision-making skills and ability to adapt to changing work environment
</li><li>Performs timely and accurate ordering and inventory functions
</li><li>Ensures timely and accurate day-to-day food production and distribution. Resolves day to day problems quickly and efficiently as they arise
</li></ul><ul><li>Accurately forecasts meals; ensures the efficient ordering and preparation of proper quantities of food and supplies with minimal waste.
</li></ul><ul><li>Invoices &ndash; checking for accuracy, entering information on spreadsheets, coding, tracking credits/discounts and shipping charges, preparing returns and obtaining credit memos. Responding to calls/emails from vendors regarding unpaid invoices
</li><li>Incoming merchandise &ndash; setting prices, merchandising, entering price changes and new PLUs in POS
</li><li>Perform daily cash handling, bank deposits, and financial record keeping
</li><li>Check and analyze sales results by product/department for day/month/quarter &ndash; enter results on spreadsheets and send monthly sales results to finance and managers
</li></ul><p></p><p>Professional Development
</p><ul><li>Maintains continuing education requirements and serve safe certification
</li><li>Develops and implements an individualized plan for professional growth and development including participation in professional organizations and activities, workshops, seminars, and staff development programs
</li><li>Participates as member of committees or task forces related to maintaining and improving food and nutrition services
</li></ul><p></p><p><b>Other duties and responsibilities as assigned
</b></p><p></p><p><b>Conditions exist more than 90% of the work time:
</b></p><ul><li>Work which is constantly and exceptionally tiring physically, mentally and/or visually
</li><li>Repetitive motion such as cutting, chopping, or otherwise manipulating hand tools
</li><li>Balancing of multiple priorities in stressful situations and busy environments
</li><li>Work requiring high levels of strength and/or stamina
</li><li>Involves regularly lifting of bulky or moderately heavy weights (i.e., up to 100 pounds), and occasionally assisting with heavier tasks or expending the equivalent effort in pushing, pulling, or otherwise handling material, equipment, and other objects
</li><li>Occasionally assisting with heavier tasks or expending the equivalent effort in pushing, pulling, or otherwise handling material, equipment, and other objects
</li><li>Uses correct body positioning, proper body mechanics to avoid injury, utilizes safe work practices (e.g. pushing vs. pulling, patient transfer/lifting devices etc.) and uses personal protective equipment when necessary &ndash; instructs Kitchen staff of the same
</li></ul><p></p><h2 class="jobSectionHeader"><b>Shift
</b></h2>Variable
<p></p><h2 class="jobSectionHeader"><b>Time Type
</b></h2>Full time
<p></p><h2 class="jobSectionHeader"><b>Scheduled Weekly Hours
</b></h2>40
<p></p><h2 class="jobSectionHeader"><b>Cost Center
</b></h2>1601 Retail Food Services (BMH)
<p></p><p><b>Agency Use Policy and Agency Submittal Disclaimer
</b></p><div><p><i>Bronson Healthcare Group and its affiliates (&ldquo;Bronson&rdquo;) strictly prohibit the acceptance of unsolicited resumes from individual recruiters or third-party recruiting agencies (&quot;Recruiters&quot;) in response to job postings or word of mouth. Unsolicited resumes sent to any employee of Bronson by Recruiters, without both a valid written agreement with Bronson and a direct written request from the Bronson Talent Acquisition Department for a specific job position, will be considered the property of Bronson. Furthermore, no fees will be owed or paid to Recruiters who submit resumes for unsolicited candidates, even if those candidates are hired. This policy applies regardless of whether the Recruiter has a pre-existing agreement with Bronson. Only candidates submitted through a specific written agreement with the Bronson Talent Acquisition Department for a named position are eligible for fee consideration.
</i></p></div><p></p><p><b>Please take a moment to watch a brief video highlighting employment with Bronson!</b></p></div>

Food Service Supervisor- BMH

BAYERN ELEVATORS

<p>About the resturant:</p><p>is a modern fast-casual restaurant specializing in premium healthy bowls, Middle Eastern specialties, and build-your-own meals. We are seeking a hands-on Kitchen Lead / restaurant manager to establish kitchen operations, maintain food quality, and lead daily production.</p><p>there will be a lead chef in the resturant and this requirement is for resturant manager</p><p>Key Responsibilities</p><ul><li>Lead daily kitchen operations and food production with the resturant chef.</li><li>Prepare and execute recipes according to company standards.</li><li>Manage daily prep schedules and production planning.</li><li>Supervise kitchen staff and assign duties.</li><li>Monitor food quality, consistency, and presentation.</li><li>Ensure compliance with food safety and hygiene standards.</li><li>Control inventory, stock rotation (FIFO), and ingredient usage.</li><li>Monitor waste and implement waste reduction initiatives.</li><li>Conduct receiving inspections for food deliveries.</li><li>Maintain accurate production, temperature, and cleaning records.</li><li>Coordinate with management on menu execution and operational improvements.</li><li>Support opening and closing procedures.</li><li>Take orders in person and online applications</li><li>arrange order deliveries</li></ul><p>Requirements</p><ul><li>Minimum 3 years experience in a restaurant kitchen.</li><li>Previous experience as Chef, Kitchen Supervisor, Sous Chef, or Kitchen Lead.</li><li>Strong knowledge of food safety and HACCP principles.</li><li>Experience with inventory management and food costing.</li><li>Ability to manage prep production and batch cooking.</li><li>Strong leadership and communication skills.</li><li>Ability to work under pressure during peak service periods.</li><li>English proficiency required. Arabic is a plus.</li></ul><p>Preferred Experience</p><ul><li>Bowl concepts</li><li>Salad concepts</li><li>Healthy food concepts</li><li>Fast-casual restaurants</li><li>Meal prep operations</li><li>Cloud kitchens</li></ul><p>What We Offer</p><ul><li>Performance-based incentives.</li><li>Opportunity to be part of a growing restaurant concept.</li><li>Career growth into Head of Operations as the business expands.</li></ul><p>Pay: QAR2,500.00 - QAR6,000.00 per month</p><p>Work Location: In person</p>

salad restaurant manager

Marriott International

<div>Description:
<p><b>
Job Summary</b></p><p>
The Cook II is responsible for supervising and assisting in the preparation of all food items for the Restaurant/Dining Outlets, Cafe, Room Service, and Employee Cafeteria while maintaining the highest standards to produce an appealing and appetizing product.</p><p><b>
Education &amp; Experience</b></p><ul><li>
Previous supervisory responsibility preferred.</li><li>
At least 3 years of related progressive experience or a culinary graduate with at least 1 year of progressive experience in a hotel or related field.</li><li>
Food Handlers Certification (must comply with State requirements)</li><li>
Must be able to convey information and ideas clearly.</li><li>
Must be able to evaluate and select among alternative courses of action quickly and accurately.</li><li>
Must work well in stressful high-pressure situations.</li><li>
Must be able to show initiative in job performance including anticipating what needs to be done before it becomes a necessity.</li><li>
Must maintain composure and objectivity under pressure.</li><li>
Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary.</li><li>
Must have the ability to assimilate complex information data etc. from disparate sources and consider adjust or modify to meet the constraints of the particular need.</li><li>
Must be effective at listening to understanding and clarifying the issues raised by co-workers and guests.</li><li>
Must be able to work with and understand financial information and data and basic arithmetic functions.</li></ul>
Requirements:
<ul><li>Approach all encounters with guests and employees in a friendly service-oriented manner.</li><li>
Maintain regular attendance in compliance with Avion Hospitality standards as required by scheduling which will vary according to the needs of the hotel.</li><li>
Maintain high standards of personal appearance and grooming which include wearing the proper uniform and nametag when working (per brand standards).</li><li>
Always comply with Avion Hospitality standards and regulations to encourage safe and efficient hotel operations.</li><li>
Comply with certification requirements as applicable to position to include Food Handlers Safety etc.</li><li>
Always maintain friendly and warm demeanor.</li><li>
Have thorough working knowledge of menus and the preparation required to produce the product according to</li><li>
Avion Hospitality standards.</li><li>
Ensure the completion of necessary food and station preparations prior to open of the Restaurant/Dining Outlet Cafe and Room Service to ensure that guests are served promptly and efficiently during operating hours.</li><li>
Assist and supervise on kitchen line during operating hours to maintain the highest standards of efficiency productivity and quality; be able to support any position in the kitchen that needs help.</li><li>
Supervise and assist in the food preparation for Banquets as required following specifications of Banquet Event Orders; Ensure banquet items are completed on time and check with Banquet Manager or Supervisor for time cover count or any other changes.</li><li>
Supervise the preparation of food for the Employee Cafeteria as necessary.</li><li>
Ensure that all food is prepared following Avion Hospitality standard recipes.</li><li>
Maintain the 'Clean as You Go' policy. Be responsible for maintaining the sanitation and cleaning schedules of the kitchen. Keep all storage areas neat orderly and clean.</li><li>
Supervise and assist with the breakdown of buffets and kitchen line ensuring proper storage of food and equipment at the end of each meal period.</li><li>
Ensure that all employees always practice safe work habits to avoid possible injury to self or other employees.</li><li>
Enforce all hotel policies and house rules.</li><li>
Be familiar with the hotel's emergency procedures.</li><li>
Ensure that employees are at all times attentive friendly helpful and courteous to all guests, managers and all other employees.</li><li>
Aid in the security of food items; ensure the meat locker storeroom and walk-ins are locked when not in use.</li><li>
Ensure that the Employee Break room is kept neat orderly and clean.</li><li>
Maintain the high food quality standards in the kitchen and find ways to improve upon them.</li><li>
Maintain cleanliness and organization of all storage areas.</li><li>
Assist in training staff in the operation and maintenance of all kitchen equipment.</li><li>
Attend meetings as required by management.</li><li>
Perform any other duties as requested by management.</li></ul></div>

Cook II

Applebee's

<div><p><b>Restaurant Supervisor</b></p>
<p>
Thrive Restaurant Group is a family-owned restaurant company that&rsquo;s been in business for over 50 years, and we&rsquo;re looking for the next member of our family. We are committed to making a difference in the lives of the people we serve and the communities in which we live. If you want to work in a fun family atmosphere and are interested in learning business, leadership, and hospitality, this is the place for you.</p>
<p>
We started Carlos O&rsquo;Kelly&rsquo;s in 1981, and since then have been serving up Mex From Scratch, oven-baked dishes becoming known for our legendary margarita&rsquo;s, house-made chips and famous queso and salsa. Here, the spirit of generosity and the flavor of celebration is shared by all who gather around the table. Our guiding value is &ldquo;Pouring out Generosity&rdquo;.</p>
<p><b>
Role: Restaurant Hospitality Supervisor (Hourly)</b></p>
<p><b>
Invitation</b>: To make a difference by loving people through the creation of a work environment that helps them become their natural best selves. As the restaurant supervisor, you are responsible for selecting, developing, and leading the hospitality team to care for each other and guests creating an outstanding guest experience resulting in a profitable operation, and healthy work culture.</p>
<p>
This role is designed to prepare someone for restaurant management. Our expectation is for you to learn the skills and leadership needed to be successful as a Manager someday. We don&rsquo;t expect you to be an expert just yet! We&rsquo;ll help you with your development and look forward to watching you grow your skills with us.</p>
<p><b>
Responsibilities and Duties</b></p>
<ul>
<li>Lead and oversee the operation of the restaurant dining room and kitchen
</li><li>Assist the Managers with recruiting, leading, training, and developing the hospitality team to mastery of their roles (trainers, bartenders, servers, hosts)</li>
<li>Actively lead by providing vision, coaching, and feedback around the guest experience to ensure friendly and efficient service</li>
<li>Foster team cohesiveness and positive team working environment</li>
<li>Oversee opening and closing activities</li>
<li>Ensure excellent customer service</li>
<li>Ensure cleanliness and sanitation</li>
<li>Ensure compliance with all health, safety, and hygiene standards and policies</li>
<li>Ensure compliance with all security procedures</li>
<li>Ensure compliance with all alcoholic beverage regulations</li>
<li>Monitor and assist with Team Member duties during peak times to expedite service</li>
<li>Monitor food and beverage delivery methods, portion sizes, and garnishing and presentation of food to ensure that food is delivered and presented according to standards</li>
<li>Investigate and resolve guest complaints regarding food quality, service, or accommodations</li>
<li>Report personnel problems to Managers including, but not limited to issues such as tardiness, cell phones, language, attitude, dress code</li>
<li>Adhere to state and federal regulations</li>
<li>Explore opportunities to add value and make a difference through job accomplishments</li>
<li>Learn and train about restaurant management by updating job knowledge through participation in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations</li>
<li>Perform manual service or maintenance tasks as needed</li>
<li>Learn administrative and accounting duties according to standard company policy, including forecasting, scheduling, budgeting, labor management, inventory management, and more</li>
<li>Other duties as assigned</li>
</ul>
<p><b>Key Competencies</b></p>
<ul>
<li>People-first Orientation</li>
<li>Developing Talent</li>
<li>Guest Service</li>
<li>Interpersonal Influence</li>
<li>Problem Solving/Decision Making</li>
<li>Execution of Brand Mindsets and Standards</li>
<li>Leading by Example</li>
<li>Operations Knowledge and Analysis</li>
<li>Planning, Executing and Results Orientation</li>
<li>Managing Performance</li>
<li>Staffing and Development</li>
<li>Managing Relationships</li>
<li>Passion for Serving Others</li>
<li>Integrity and Personal Ownership</li>
<li>Self Management</li>
</ul>
<p><b>Required Qualifications</b></p>
<ul>
<li>Previous experience in a casual dining restaurant</li>
<li>Minimum one (1) years of experience in a supervisory role</li>
<li>Able to make decisions</li>
<li>Able to identify and resolve problems</li>
<li>Able to guide, direct, and motivate staff</li>
<li>Able to plan and prioritize tasks</li>
<li>Able to teach and train staff</li>
<li>Able to monitor processes, materials, and resources</li>
<li>Able to operate, repair, and maintain equipment</li>
<li>Able to perform administrative tasks</li>
<li>Knowledge of food safety and sanitation practices and regulations</li>
<li>Able to deal with confidential information and/or issues using discretion and good judgment</li>
</ul>
<p><b> Working Conditions and Physical Requirements</b></p>
<ul>
<li>Able to work and verbally communicate effectively with other team members</li>
<li>Able to engage the public in a positive manner</li>
<li>Able and willing to work with others as a team</li>
<li>Able to reach and bend and frequently lift up to 50 pounds</li>
<li>Able to exert fast-paced mobility between the dining room and kitchen for periods of up to 6 hours</li>
<li>Able to work in a standing position for long periods of up to 6 hours in length</li>
<li>Able to perform repetitive tasks with little or no break</li>
<li>Able to perform physical activities that require considerable use of your arms and legs and moving your whole body such as climbing, lifting, balancing, walking, stooping, and handling of materials</li>
<li>Able to work flexible schedules including evenings and weekends, generally 35-45 hours per week</li>
<li>Able to travel quarterly intervals to required management meetings and or training sessions</li>
</ul>
<p><i>Thrive Restaurant Group is an Equal Opportunity Employer.</i></p></div>

Hospitality Supervisor

Ocean Edge Resort & Golf Club

<p>The Steward position is primarily responsible for operating and maintaining cleaning equipment and tools. Also responsible for washing dishes, china ware, flatware, cutlery, crockery, kitchen vessels, as well as sweeping and mopping floors, cleaning and detailing equipment's etc. he/she must maintain the kitchen, dish washing and back area in an inspection-ready condition in accordance with local authority and hotel guidelines.</p><p><b>Key Responsibilities:</b></p><p>o Ensure the kitchen is clean, well maintained and organized at all times.</p><p>o Ensure floors are dry and clean at all times.</p><p>o Operate pot-washing machinery and maintain a hygienic working environment in accordance with hygiene regulations and company standards.</p><p>o Adhere to all sanitation guidelines.</p><p>o Collects and removes trash from all areas of the operation following established procedures.</p><p>o Dispose of waste as per the hotel and authority standards and adhere to recycling guidelines.</p><p>o Ensure waste bin area is kept clean and tidy.</p><p>o Carry out general cleaning as directed to include sweeping, mopping up, washing up, emptying of rubbish bins and boxes ensuring placement in the correct containers</p><p>o Cleans and sanitizes pots, pans, utensils, and other minor equipment routinely used in the kitchen following established procedures.</p><p>o Cleans and maintains floors and walls in kitchen and dish washing area by following standard procedures.</p><p>o Cleans and sanitizes dishes and related service-ware following established procedures.</p><p>o Cleans large equipment as assigned, following established procedures.</p><p>o Consistently adheres to SDS (Safety Data Sheet) information related to the proper and safe use of chemicals in the workplace.</p><p>o Knowledge and proficiency to operate industrial dish washers.</p><p>o Load/unload dishwasher</p><p>o Wash, wipe, sort, stack and store all cleaned items in an organized and safe manner.</p><p><b>Key Qualifications:</b></p><p>A Steward must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation:</p><p>o Good working knowledge of accepted sanitation standards and state health codes for Massachusetts.</p><p>o Knowledge of operating a dishwasher.</p><p>o Ability to read, write and understand the English language in order to read labels, comprehend job requests, caution notices, and be able to communicate with other team members.</p><p>o Sufficient manual dexterity of hands in order load and unload the dishwasher, handle kitchen equipment such as knives, slicing blades, etc.</p><p>o Ability to perform duties in confined spaces.</p><p>o Ability to perform duties within extreme temperature ranges.</p><p>Job Types: Full-time, Temporary</p><p>Pay: $18.57 per hour</p><p>Work Location: In person</p>

Kitchen Steward (Dishwasher PM Shift)

Search 2687+ Kitchen supervisor jobs near you this July. New roles added regularly across leading industries. Apply today.