Kitchen Supervisor: Banquets, Menu & Inventory Leader

Fort Mcdowell Golf Club; Scottsdale (AZ); On-site; USD 26,000 - 36,000; Full time

Job summary

Fort McDowell Golf Club in Scottsdale, AZ is seeking a Regular Full-Time Kitchen Supervisor to support the Head Chef and ensure food production, safety, and sanitation. Responsibilities include inventory, ordering, and assisting with banquets and events.

You will need solid knowledge of POS systems, a Food Service Worker's License, and the ability to train staff for consistent service. Work hours are 40 per week with a non-exempt status.

Qualifications

• Must have a Food Service Worker's License.
• Must fully understand the POS system and all related programs.
• Hold yourself, your supervisors, and your co-workers to the highest standards.
• Work together with management to establish an environment in which everyone is informed and involved.
• An ability to use tact and appropriate judgment to smooth out challenges with guests

Responsibilities

• Manages all aspects of the kitchen under the direction and guidance of the Head Chef.
• Complete and analyze temperature and sanitation logs.
• Assists with banquets, special events, and menu creation.
• Periodically cook on line as needed.
• Must have working knowledge of the menu and specials, including pricing structure.
• Ensures high-quality and well-presented food and beverages are served within established time frames.
• Monitors staff daily to ensure all systems, protocols, and quality assurance tools are utilized correctly.
• Visits guest service areas to assess satisfaction levels.
• Communicates with staff regularly.
• Responsible for training staff to ensure consistency, high levels of service, and guest satisfaction.
• Provides the type of service that exceeds guests’ expectations.

Skills

Food Service License

POS knowledge

High standards

Team collaboration

Guest relations

Job description

Fort McDowell Golf Club in Scottsdale, AZ is seeking a Regular Full-Time Kitchen Supervisor to support the Head Chef and ensure food production, safety, and sanitation. Responsibilities include inventory, ordering, and assisting with banquets and events.

You will need solid knowledge of POS systems, a Food Service Worker's License, and the ability to train staff for consistent service. Work hours are 40 per week with a non-exempt status.