Central Kitchen Food Service Production Supervisor
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Key details
- Location
- Milwaukee, WI, United States
- Work style
- Onsite
- Level
- Senior
- Experience
- 2–5 yrs
- Function
- Hospitality & Food service
- Focus area
- other
- Posted
- 23h ago
Skills
customer servicefood serviceinventory controlknife skillssanitation
About the role
TITLE: Central Kitchen Assistant DEPARTMENT: Central Kitchen
STATUS: FT, Assistant, Union, Hourly REPORTS TO: Production Manager
JOB SUMMARY: To ensure the highest level of service possible to Outpost’s internal and external customers. Supervise and motivate commissary staff to uphold high standards in the department. Order product to maintain a fully stocked department. Ensure a well maintained, clean, and efficient commissary department.
WORK ENVIRONMENT: Fast paced production kitchen. Regular work near moving mechanical parts (i.e. mixers, oven, etc.) and in cold/hot working conditions (i.e. cooler or near stove). Ability to work in moderate and loud noise environments including, but not limited to: paging, human voices, and machinery.
ESSENTIAL DUTIES AND RESPONSIBILITES:
1. Customer Service
Treat people fairly, consistently, and with respect.
Ensure efficient, informative, and friendly service according to established customer service vision and standards.
2. Commissary Department Responsibilities
Department Operations
Plan, organize, and supervise all department operations in absence of commissary manager.
Assist in establishing standards for commissary production and improved standard operating procedures.
Assist in developing daily production schedule and assign staff production tasks and priorities. Ensure that staff maintains an efficient production pace.
Maintain communication with commissary manager about commissary production schedule.
Work with staff to ensure that proper kitchen systems and techniques are being utilized and make corrections when not.
Practice and model established safety and sanitation procedures for food handling and preparation.
Follow all recipes accurately and in accordance with established production guidelines and conversions. Ensure that all commissary staff are doing so as well.
Complete daily assigned production tasks in a timely manner and ensure other staff do the same.
Ensure kitchen and storage areas are neat, well organized, and sanitary and that commissary staff participate in keeping it so. Ensure implementation of weekly cleaning schedule.
Follow established storage and labeling procedures.
Be flexible to changing working environment as staff absences and production needs force changes in daily routine. Assist other commissary staff to adjust to changes as well.
Adhere to quality standard for all food prepared.
Assist in developing agenda for department leadership meetings. Ensure that daily staff meetings take place and all scheduled staff participate.
Uphold department’s sanitation standards and health department requirements for food storage and handling. Ensure staff do the same.
Uphold department safety guidelines to ensure the safety of all department staff.
Attend department meetings as scheduled.
Ordering and Receiving
Order product and supplies to ensure department is fully stocked, while keeping inventory to a minimum.
Receive and stock orders in a timely manner. Check condition of product and invoices for accuracy upon delivery. Ensure correct product rotation.
Review and log invoices and credits.
Cost and price all commissary items in accordance with margin goals.
Properly label all commissary items with ingredient listing and pricing information.
Assist in inventory control including: accurate recording of losses, department transfer of items, and quarterly inventory.
Personnel
Assign daily tasks to commissary staff and ensure they are always busy.
Positively encourage department staff to excel at their job.
Provide guidance and motivation and properly answer questions for department staff.
Assist with schedule preparation.
Replace vacant shifts when call ins, etc. occur. Notify manager of these occurrences.
Assist in training department staff.
Ensure commissary staff is following department standard operating procedures.
Assist commissary manager with employee job performance. Properly document employee performance during shift, when necessary.
Assist commissary manager in informing staff of any changes in policies and procedures affecting department staff.
Other
Perform all duties included in commissary clerk, production/prep, and garde-manger job descriptions.
Perform manager duties in their absence.
3. All Staff Duties
Abide by all Co-op policies and procedures as outlined in the Employee Handbook and other company documents.
Keep store orderly and clean.
Maintain a positive attitude.
Perform all other duties as assigned by department manager.
KNOWLEDGE, SKILLS, ABILITIES:
Outstanding customer service skills
Minimum of two years food service experience
High level knife skills
Demonstrated ability to adhere to sanitation and production guidelines
Previous supervisory experience
Ability to appropriately delegate work duties and manage and motivate staff
Proficiency in math
Attention to detail and good organizational skills
Ability to handle multiple demands, work under time pressures, and meet deadlines
Ability to follow through on systems and procedures
Willingness to be open, to learn, and take on new responsibilities
Demonstrate objectivity, neutrality and calmness under pressure
Regular, predictable attendance
Effective communication skills in English
Ability to read and comprehend instructions
Demonstrate accuracy and thoroughness
Ability to work efficiently in a fast-paced environment
Ability to be flexible and to adapt to changing conditions quickly
ESSENTIAL PHYSICAL REQUIREMENTS:
Standing, walking, bending, reaching
Using hands or fingers to handle or feel
Specific vision ability: close vision, distance vision, color vision, depth perception, and adjust focus
Ability to climb up and down step stools
Ability to lift up to 60 lbs.
Regular use of sharp cutting instruments
Ability to taste and smell
IMPORTANT DISCLAIMER NOTICE:
The job duties, elements, responsibilities, skills, functions, experience, educational factors, requirements and conditions listed in this job description are representative only and not exhaustive of the tasks that the employee may be required to perform. The employer reserves the right to revise this job description at any time and require employees to perform other tasks as circumstances or conditions of its business, competitive considerations or a work environment change.
STATUS: FT, Assistant, Union, Hourly REPORTS TO: Production Manager
JOB SUMMARY: To ensure the highest level of service possible to Outpost’s internal and external customers. Supervise and motivate commissary staff to uphold high standards in the department. Order product to maintain a fully stocked department. Ensure a well maintained, clean, and efficient commissary department.
WORK ENVIRONMENT: Fast paced production kitchen. Regular work near moving mechanical parts (i.e. mixers, oven, etc.) and in cold/hot working conditions (i.e. cooler or near stove). Ability to work in moderate and loud noise environments including, but not limited to: paging, human voices, and machinery.
ESSENTIAL DUTIES AND RESPONSIBILITES:
1. Customer Service
Treat people fairly, consistently, and with respect.
Ensure efficient, informative, and friendly service according to established customer service vision and standards.
2. Commissary Department Responsibilities
Department Operations
Plan, organize, and supervise all department operations in absence of commissary manager.
Assist in establishing standards for commissary production and improved standard operating procedures.
Assist in developing daily production schedule and assign staff production tasks and priorities. Ensure that staff maintains an efficient production pace.
Maintain communication with commissary manager about commissary production schedule.
Work with staff to ensure that proper kitchen systems and techniques are being utilized and make corrections when not.
Practice and model established safety and sanitation procedures for food handling and preparation.
Follow all recipes accurately and in accordance with established production guidelines and conversions. Ensure that all commissary staff are doing so as well.
Complete daily assigned production tasks in a timely manner and ensure other staff do the same.
Ensure kitchen and storage areas are neat, well organized, and sanitary and that commissary staff participate in keeping it so. Ensure implementation of weekly cleaning schedule.
Follow established storage and labeling procedures.
Be flexible to changing working environment as staff absences and production needs force changes in daily routine. Assist other commissary staff to adjust to changes as well.
Adhere to quality standard for all food prepared.
Assist in developing agenda for department leadership meetings. Ensure that daily staff meetings take place and all scheduled staff participate.
Uphold department’s sanitation standards and health department requirements for food storage and handling. Ensure staff do the same.
Uphold department safety guidelines to ensure the safety of all department staff.
Attend department meetings as scheduled.
Ordering and Receiving
Order product and supplies to ensure department is fully stocked, while keeping inventory to a minimum.
Receive and stock orders in a timely manner. Check condition of product and invoices for accuracy upon delivery. Ensure correct product rotation.
Review and log invoices and credits.
Cost and price all commissary items in accordance with margin goals.
Properly label all commissary items with ingredient listing and pricing information.
Assist in inventory control including: accurate recording of losses, department transfer of items, and quarterly inventory.
Personnel
Assign daily tasks to commissary staff and ensure they are always busy.
Positively encourage department staff to excel at their job.
Provide guidance and motivation and properly answer questions for department staff.
Assist with schedule preparation.
Replace vacant shifts when call ins, etc. occur. Notify manager of these occurrences.
Assist in training department staff.
Ensure commissary staff is following department standard operating procedures.
Assist commissary manager with employee job performance. Properly document employee performance during shift, when necessary.
Assist commissary manager in informing staff of any changes in policies and procedures affecting department staff.
Other
Perform all duties included in commissary clerk, production/prep, and garde-manger job descriptions.
Perform manager duties in their absence.
3. All Staff Duties
Abide by all Co-op policies and procedures as outlined in the Employee Handbook and other company documents.
Keep store orderly and clean.
Maintain a positive attitude.
Perform all other duties as assigned by department manager.
KNOWLEDGE, SKILLS, ABILITIES:
Outstanding customer service skills
Minimum of two years food service experience
High level knife skills
Demonstrated ability to adhere to sanitation and production guidelines
Previous supervisory experience
Ability to appropriately delegate work duties and manage and motivate staff
Proficiency in math
Attention to detail and good organizational skills
Ability to handle multiple demands, work under time pressures, and meet deadlines
Ability to follow through on systems and procedures
Willingness to be open, to learn, and take on new responsibilities
Demonstrate objectivity, neutrality and calmness under pressure
Regular, predictable attendance
Effective communication skills in English
Ability to read and comprehend instructions
Demonstrate accuracy and thoroughness
Ability to work efficiently in a fast-paced environment
Ability to be flexible and to adapt to changing conditions quickly
ESSENTIAL PHYSICAL REQUIREMENTS:
Standing, walking, bending, reaching
Using hands or fingers to handle or feel
Specific vision ability: close vision, distance vision, color vision, depth perception, and adjust focus
Ability to climb up and down step stools
Ability to lift up to 60 lbs.
Regular use of sharp cutting instruments
Ability to taste and smell
IMPORTANT DISCLAIMER NOTICE:
The job duties, elements, responsibilities, skills, functions, experience, educational factors, requirements and conditions listed in this job description are representative only and not exhaustive of the tasks that the employee may be required to perform. The employer reserves the right to revise this job description at any time and require employees to perform other tasks as circumstances or conditions of its business, competitive considerations or a work environment change.