Supervisor F and B Kitchen Sports Bar

Casino And

Job Location:

Rock Island, IL - USA

Monthly Salary: Not Disclosed

Posted on: 30+ days ago

Vacancies: 1 Vacancy

Job Summary

Responsibilitys

Assists with management of the kitchen including supervising activities of all culinary operations including but not limited to scheduling training implementation of policies and procedures coordinating and actively participating in event operations and monitoring food and labor costs.
Maintain a clean and orderly kitchen to comply with all State and local health department regulations.
Assist in planning menus catering production and daily specials maintaining financial responsibility for the menu. Oversee inventory of food products and coordinates product ordering and receiving within corporate specifications.
Oversee the processes of ordering inventory budgeting profit / loss control production and execution of all food areas.
Administer the development of recipe standardization.
Responsible for new product analysis cost comparison and payroll projections.
Conduct personnel interviews and training development/procedures.
Delegate and oversee all kitchen activities.
All other duties as assigned.

Physical Requirements:

Frequently required to stand walk and sit for prolonged periods of time
Occasionally required to work at heights above 10 feet high
Frequently required to lift items up to 30 pounds
Occasionally required to push or move items up to 100 lbs.
Frequently required to reach overhead

Environmental Working Conditions:

The work environment contains bright lights loud noise and stressful situations.

Target Salary:

Target Salary Range $21.50

Please note this job description is not designed to cover or contain a comprehensive listing of activities duties or responsibilities that are required of the employee for this job. Duties responsibilities and activities may change at any time with or without notice.

Required Experience:

Manager

ResponsibilitysAssists with management of the kitchen including supervising activities of all culinary operations including but not limited to scheduling training implementation of policies and procedures coordinating and actively participating in event operations and monitoring food and labor costs...