Bi-State Development Careers

Kitchen Supervisor, Riverboats at the Gateway Arch ($17/hr)

Mission

This position is responsible for supervising food service operations at the Riverboats as the Gateway Arch. The Kitchen Supervisor will be the acting leadership when the Executive Chef is unavailable. Duties consist of properly preparing and cooking food, maintaining sanitation guidelines, and supervising all kitchen staff in completing daily tasks in order to provide meals for guests of the Riverboats and Paddlewheel Café.

Essential Outcomes

• Oversee food preparation activities in the kitchen that involve planning, production, and delivery of food
• Manage and coordinate work schedules for galley employees.
• Conduct regular inspections of the kitchen to determine whether proper standards of hygiene and sanitation are maintained.
• Oversee food preparation, presentation, and storage to ensure compliance with food health and safety regulations.
• Check in on dining guests to enquire about food quality and service (comment cards).
• Monitor inventory and ensure all food supplies and other restaurant essentials are adequately stocked.
• Resolve customer complaints in a professional manner.
• Resolve employee issues in professional and ethical manner.
• Oversee preparation of food
• Ensure that proper sanitary principles and safety rules are being observed.
• Aid Executive Chef with inventory management
• Ensure that proper record keeping procedures are followed including timesheets, absence reports, temp and sanitation logs and supporting documents are completed accurately in a timely manner.
• Coach team members when necessary to achieve department goals.
• Perform additional tasks as assigned by the Executive Chef.
• Maintain adherence to all applicable FDA and St. Louis Health Department regulations.

Knowledge, Skills & Abilities

Ability to estimate food item needs and quantities and make accurate mathematical calculations. Ability to gather, analyze, and evaluate data and operate standard office equipment and food service/utensils. Ability to work productively with little to no supervision. Excellent written, verbal, and interpersonal communication skills for interacting effectively with guests and employees. Ability to create effective written and oral reports. Knowledge of supervisory principles and practices, including staff evaluation techniques, principles of quantity food preparation and nutrition, procedures followed in ordering, receiving, and storing foods, food terminology, markets, and commodities. Prior paid supervisory experience in the preparation and serving of large quantities of food. If not ServSafe Manager Certified, will need to obtain certification within 6 weeks of hire.

Education

Experience

Degree:

High School Diploma or G.E.D. required. Certificate preferred.

Years:

One (1) year required.

Field:

Food Service Contamination, Culinary Degree.

Field:

Food and Beverage Department of hotel, banquet facility, restaurant or other related venue.