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VENUE
Lolo's is a Mexican inspired cuisine venue with a Healthy Baja California Twist and a great selection of Tacos, Salads, and Entrees available to dine in or take out, especially suited for beach picnics. Also, offering an exclusive beer and cocktail list designed by one of Mexico City's premier mixologists, which includes Tequila, Mescal, and other Mexican artisanal spirits.
POSITION SUMMARY:
The Kitchen Supervisor is responsible for daily maintenance, food production and quality control of food items in an effort to continuously operate a highly regarded restaurant on a local and national level. This position also oversees the kitchen staff and provide leadership and guidance to the shift staff. He/She is in charge of the operation of the kitchen in the absence of culinary management.
ESSENTIAL JOB FUNCTIONS:
Comply with Standards of Service and assist in ensuring the same from all kitchen employees.
Assists in a day-to-day operation of the kitchen, coordinate food production schedules.
Provide guidance, instruction, and support to all cooks.
Spot check food preparations procedures for quality and accuracy according to the recipe standards.
To follow all specifications to properly and efficiently prepare all food items in high quality, taste, presentation, including accommodation special guest requests.
Responsible for final plate preparation including plating and garnishing of cooked items.
To assume all duties of the Sous chef in his/her absence.
Inform the managers of supplies that need to be requisitioned.
Inform the managers of any foreseeable shortages before food items run out.
Rotates product according to "First In, First Out" to maintain shelf-life standards.
To stock/restock and supply storage areas as needed, to accommodate business needs.
Minimize waste and maintain controls to attain forecasted food cost.
To communicate all guest request to an appropriate cook in a timely and professional manner.
Clean and organizes workstations and surrounding areas as necessary.
Maintain effective working relationship with food and beverage management, staff and all departments.
To follow all company/kitchen safety rules, policies, and procedures.
Strict adherence to health department and food handling guidelines
To immediately report all suspicious occurrence and hazardous conditions.
Present a professional appearance and in uniform at all times.
Maintain regular and consistent attendance and punctuality, with or without reasonable accommodation.
Other duties as assigned.
REQUIRED LICENSE/QUALIFICATIONS:
Minimum of 1-2 years of experience in a similar position.
Five (5) years of experience as Line Cook or a combination of education and work experience.
4 or 5 star background, knowledge and ability to implement such standards (Preferred).
Previously worked with multi-unit operations from fine dining to casual (Preferred).
Florida Food Handlers card (within 30 days of hire).
Must be able to work nights, weekends and some holidays.
Must be able to speak, read and understand basic cooking directions in English.
Understanding and knowledge of safety, sanitation and food handling procedures.
Knowledge of kitchen operations and production.
SKILLS/APTITUDES:
Good communication skills (verbally interacts with management and team members.)
Possess excellent knife skills and be able to operate basic kitchen equipment.
Ability to work in a team environment exercising adequate leadership.
Ability to accept constructive criticism and work calmly and effectively under pressure.
Guest service orientation and commitment to quality service.
Have problem solving abilities, be self-motivated and organized.
PHYSICAL REQUIREMENTS:
Ability to speak and hear, vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
Constant standing and walking.
Be able to work in a standing position for extended periods of time.
Be able to reach, bend, stoop and frequently lift up to 35 pounds and occasionally lift/move 50 pounds.
Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.
Regularly required to use hands and frequent washing of hands.
WORK ENVIRONMENT:
Generally, in an indoor setting.
Work is performed in the kitchen area with exposure to heat, cold, fumes, and steam.
Will be using a computer occasionally.
Varying schedule to include evenings, holidays and extended hours as business dictates.
The work environment is usually moderate to loud.
Work flexible hours that may include early mornings, evenings, weekends, nights and/or holidays.
