Kitchen Event Lead - E. 55th Street Marina

cmpcareers; Cleveland (OH); On-site; USD 42,000 - 60,000; Full time

Job summary

cmpcareers in Cleveland, OH seeks a Kitchen Supervisor to lead back-of-house operations, coach staff, ensure safety and quality, and maintain guest satisfaction.

You will coordinate prep, enforce recipes, and collaborate with the chef and sales team to meet event needs, while upholding Health Department guidelines and maintaining equipment and cleanliness.

Qualifications

• High school diploma or equivalent; 2+ years in a high-volume restaurant with focus on scratch cooking; supervisory experience preferred.
• Must possess ServSafe certification and adhere to health guidelines.
• Knowledge of safe food service operations and equipment.
• Ability to build effective relationships with staff and the public.
• Strong verbal and written communication, accuracy, and organization.
• Ability to work both independently and in a team.

Responsibilities

• Supervise day-to-day back-of-house operations, coach staff, enforce safe procedures, and assign work in absence of Kitchen Manager.
• Adhere to portioning and preparation guidelines for cost control and consistency.
• Collaborate with Kitchen Manager and Kitchen Supervisor to ensure high-quality ingredients and recipe adherence.
• Maintain cleanliness and compliance with Health Department codes.
• Establish daily prep pars based on event needs.
• Coordinate weekly meetings with sales team for event logistics.
• Work with Executive Chef to ensure timely product ordering for events.
• Oversee event equipment upkeep and organization.
• Maintain event schedules and execute events promptly.
• Inform supervisor of significant issues; take corrective action when needed.
• Perform related duties as assigned.

Skills

Staff coaching

Safety compliance

Communication

Organizational skills

Team leadership

Education

High school diploma or equivalent

ServSafe certification

Supervisory experience

Food service operations knowledge

Tools

Food service equipment

Job description

1. Supervises the day to day operations in the back of the house in the assigned food service location, including coaching employees in proper job performance techniques and procedures, ensuring employees are adhering to safely protocols, and assigning work in absence of the Kitchen Manager or Kitchen Supervisor. Works efficiently, safely, and quickly producing high quality food and ensuring guest satisfaction.
2. Adheres to portions and preparation guidelines for cost effectiveness and consistency
3. Works with Kitchen Manager and Kitchen Supervisor to ensure high quality products are being utilized at all times and proper specifications of the recipes are being followed.
4. Assists in maintaining a clean, safe and ensures compliance with Health Department codes and regulations.
5. Organize and establish daily prep pars based on the needs of the events.
6. Coordinate weekly meetings with sales team to discuss logistics and expectations of events.
7. Collaborate with the Executive Chef to ensure all products are ordered for upcoming events.
8. Responsible for the upkeep of event equipment, assuring all items are organized, clean and functional.
9. Maintaining event schedule and executing events in a timely matter.
10. Keeps direct supervisor promptly informed of key/significant issues or concerns.
11. Carries out duties and responsibilities in a safe and efficient manner to maintain a safe work environment and surrounding area for oneself, co-workers and public. Responds to hazardous situations and/or potentially unsafe conditions by taking corrective action as capable and promptly notifying supervisory personnel.
12. Performs related duties as assigned or apparent.

• High school diploma or equivalent required. A minimum of 2 years’ experience in a high-volume restaurant with focus on scratch cooking. Previous supervisory experience is preferred.
• Must possess all certifications and uphold the guidelines required by Cuyahoga County Board of Health, including ServSafe certification.
• Operator level knowledge of safe and proper food service operations, including food service equipment
• Ability to develop and maintain effective working relationships with stakeholders, including employees and the general public.
• Ability to speak and write clearly, concisely, and persuasively using correct grammar, spelling, and punctuation with ability to communicate one-on-one or in group settings.
• Ability to perform work with a high degree of accuracy and organization.
• Ability to work cooperatively with others.
• Ability to perform with considerable independence and initiative.

Work Schedule: Must be available to work a variable schedule to include, mornings, days, evenings, weekends and holidays.

Application Deadline: Open until filled.