Position Summary

Ensure that all scheduled associates are present and on time. Expedite opening of the kitchen for service and closing of the kitchen at the end of the day. Giving direction needed to all HOH associates. Receive and check in all deliveries, ensuring that products are fresh and correct. Report to opening Executive Chef or Sous Chef any associate and/or product concerns when he/she arrives. Report any associate and/or product concerns that occur during closing in the manager RedBook.

Objective

For HOH supervisor to be versed in all manager prep items. To completely and fully understand the composition of all recipes and standards of finished products. To ensure that the kitchen is set up on a daily basis and prep levels are kept to a maximum for proper operations. To ensure that the kitchen is properly closed at the end of the day. To be able to assist with HOH orders and production. To watch expo during times when a Chef must step away. To completely and fully understand the use of our 28 Day Book in daily operations.

Responsibilities

• Maintains the culture of “Gary’s Top Ten” as part of our company philosophy

• Opens and/or closes kitchen daily

• Start kitchen fire up – Ovens, Steam tables , blanching pots and fryers

• Record all refrigeration temps in accordance with 28 day book and alerts opening manager of any issues found

• Ensure Blue Plate is started / prepared for the day

• Complete daily production needs in a timely manner

• Utilize Cooling charts for all prepared products

• Ensures shift readiness: Stations stocked, HOH clean, neat and organized for shift

• Ensures all products produced are portioned, labeled and stored properly

• Assists with food orders

• Receive and stock all incoming orders utilizing Temp Logs and receiving guidelines

• Responsible for proper food rotation in all storage areas

• Report any shortages, wrong products, or missing products to opening Manager

• Work along side management to ensure all production items are completed for the day

• Assists with writing and planning of next day production

• Properly uses closing checklist during walk-through at the end of each shift

• Ensures all burners are turned off at the end of the night and cooling equipment is plugged in and working properly

• Helps managers maintain sanitation of restaurant to exceed Health Department standards through the shift

• Assists Chefs with hourly training, working with new HOH associates on Rollouts, bookwork, checklists

• Exhibits a high standard of professionalism, honesty and a true passion to be the best at your job at all times maintaining our company culture

• Responsible for communication to management about associate issues while handling issues in a professional manner