Department: Food and Beverage–Main Kitchen
Position: Hot/Cold Line Supervisor
Reports To: Kitchen Manager
Function: Responsible for the efficient and sanitary operation of the hot-cold food areas and outlying duties. The cleaning and processing of raw fruits and vegetables, the making of salads, serving of desserts, and dishing of foods in accordance with cost and quality guidelines established by Zehnder’s.
Work Performed:
• Communicates and coordinates the activities of the hot/cold food areas on a daily basis with the following staff: Executive Chef, Kitchen Manager, and other production department supervisory staff.
• Outlines to the Kitchen Manager the weekly labor schedule based on the hourly budget and the departmental needs as determined by the business activities.
• Continually makes visual inspections of the hot/cold food products; making corrections and advising staff members in an attempt to maintain quality control, temperature control, and portioning control as established on the policies and procedures of Zehnder’s.
• Delegates the activities of the department to capable and qualified individuals, then monitors their work and performance.
• Works within the department so as to know and be aware of problems, pitfalls, and negative morale factors that may exist.
• Maintains a sanitary and safe work area as established by the Saginaw County Health Department and the state of Michigan.
• Checks schedule for absences or tardiness and adjusts the staff of the department to fill the voids created by such problems.
• Assumes control or delegates production requisitions to ensure that “feeder” areas supply the production area with sufficient stock.
• Reports equipment problems and food shortages immediately to those responsible in clear and concise terms.
• Assigns new employees to qualified trainers for instruction.
• Assists in the dishworker department during busy periods and works in conjunction with them.
• Maintains the level of desserts on trays for dining rooms and ensures that this program is followed through as envisioned.
• Notes employee performance on a daily basis, takes disciplinary action when warranted, and assists the Kitchen Manager in the employee evaluation process.
• Diligently work to reduce costs within the department.
• Advises the members of the department on personal matters or conflicts that interfere with job performance.
• Assists in the scheduling of lower-level needs.
• Attend various management meetings as required.
• Any other duties as assigned or requested by management.
Requirements:
• Physical Requirements: Ability to stand and walk continually, lift minimum of 75 lbs.
• Educational Requirements: High school diploma or equivalent.
• Other Requirements: Available to work nights, weekends, and holidays
• Age Requirements: Must be 18 years of age or older
