Kitchen Supervisor, Full-Time, Laurel

University of Maryland Medical System Corporation; Laurel (MD); On-site; USD 28,000 - 39,000; Full time

Job summary

The University of Maryland Medical System Corporation is seeking a Kitchen Supervisor to deliver top-tier service to customers and ensure a safe, compliant kitchen environment. You will supervise staff, coordinate schedules, and enforce safety and quality standards while assisting in food preparation and inventory management.

Responsibilities include maintaining product directions, training staff, and ensuring timely completion of tasks, with a focus on customer satisfaction and adherence to

Qualifications

• High School Diploma or GED.
• 12-18 months prior food handling, fast food or restaurant experience.
• Some supervisory experience preferred.

Responsibilities

• Provide highest quality service to customers at all times.
• Ensure a safe working environment by enforcing safety guidelines and standards.
• Monitor productivity, supervise staff, assign tasks, and schedule work.
• Work with customers to ensure satisfaction in quality and service.
• Follow recipes, prepare and assist in cooking and serving and manage inventories.

Skills

Customer service

Safety compliance

Team supervision

Schedule planning

Education

High School Diploma or GED

Job description

• The primary responsibility of the Kitchen Supervisor is to provide the highest quality of service to customers at all times.
• Ensure a safe working environment throughout the department for all kitchen staff by enforcing safety guidelines, building awareness about safety maintaining corporate and departmental standards, as well as those of regulatory agencies.
• Monitors employee productivity and provides suggestions for increased service or productivity, supervises day to day activities of subordinates and assigns responsibility for specified work or functional activities, disseminates policies to subordinates, gives work directions, resolves problems, assists in preparing schedules and sets deadlines to ensure timely completion of work and trains assigned staff members.
• Works with customers to ensure satisfaction in such areas as quality, service, and problem resolution.
• Follow recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments. This food preparation will include:
• Operating a variety of kitchen equipment to measure and mix ingredients; Washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.
• Read menus, estimate food requirements, check production, and keep records in order to accurately plan production requirements and requisition supplies and equipment.
• May select recipes per menu cycle, prepare bakery items, receive, inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets.
• The Kitchen Supervisor may clean and sanitize work stations and equipment and must follow all Sodexho, client and regulatory rules and procedures. The General Manger may assign other duties as needed including supervising and training other cooks and kitchen employees.

Job Requirements

• The primary responsibility of the Kitchen Supervisor is to provide the highest quality of service to customers at all times.
• Ensure a safe working environment throughout the department for all kitchen staff by enforcing safety guidelines, building awareness about safety maintaining corporate and departmental standards, as well as those of regulatory agencies.
• Monitors employee productivity and provides suggestions for increased service or productivity, supervises day to day activities of subordinates and assigns responsibility for specified work or functional activities, disseminates policies to subordinates, gives work directions, resolves problems, assists in preparing schedules and sets deadlines to ensure timely completion of work and trains assigned staff members.
• Works with customers to ensure satisfaction in such areas as quality, service, and problem resolution.
• Follow recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments. This food preparation will include:
• Operating a variety of kitchen equipment to measure and mix ingredients; Washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.
• Read menus, estimate food requirements, check production, and keep records in order to accurately plan production requirements and requisition supplies and equipment.
• May select recipes per menu cycle, prepare bakery items, receive, inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets.
• The Kitchen Supervisor may clean and sanitize work stations and equipment and must follow all Sodexho, client and regulatory rules and procedures. The General Manger may assign other duties as needed including supervising and training other cooks and kitchen employees.

Work Experience

Education and Experience

• High School Diploma or GED
• Preferred: Some prior supervisory experience.
• 12-18 months prior food handling, fast food or restaurant experience

Compensation

Benefits

• Pay Range: $20.47 - $28.64