Kitchen Supervisor

Parkhurst Dining is a family-owned and operated company that provides culinary, dining and catering services to over 80 organizations and universities.

We believe that food is best when made from scratch with locally sourced ingredients, prepared with heart, & served with a smile.

This culinary experience is uniquely and authentically Parkhurst. If you’ve been searching for a place where you can do what you love, love what you do and have room to grow, consider joining our team! Parkhurst Dining is part of Eat’n Park Hospitality Group, a regional portfolio of foodservice concepts serving 50 million guests annually in its restaurants, on college and corporate campuses and in every state through our online store.

JOB SUMMARY

Supervises the kitchen by ensuring that day-to-day operations run smoothly and according to established company procedures.

Ensures that standards are maintained for food quality, service, sanitation, cash handling, and supervision of team members.

Assists in following established cost guidelines and ensures compliance with established standards. May participate with members of management in the interviewing, orientation, hiring, training, scheduling, discipline and performance appraisals of team members.

Acts as a liaison between hourly team members and members of management. May also be required to perform hands-on tasks as required by the operation.

BENEFITS

• FREE meal during your shift
• 20% discount on any food purchase at Eat’n Park, Hello Bistro, The Porch, and Parkhurst Dining.
• Paid time off
• Management career advancement opportunities
• Access to continuous development with Smile Universe
• Eligibility for 401k, vision, dental and medical plans

ESSENTIAL FUNCTIONS

• Supervises team members in their area of responsibility. Consults with members of management to make changes as needed to improve services.
• Follows established Parkhurst and client policies and procedures. Upholds standards.
• Communicates using Hospitality Imperatives guidelines and coaches team members on their use of the hospitality imperatives.
• May assist in purchasing foods and supplies.
• Maintains presence in service areas to assess customer satisfaction levels and resolve problems. Communicates findings to management.
• Follows the human resource policies and procedures; Treats team members with fairness and respect.
• Orients and trains staff. May be required to present inservice training programs.
• Communicates to staff regularly, both formally and informally; holds team meetings to ensure staff awareness of department activities.

Assists management in keeping team members aware of any changes in policies and procedures.

• Serves as a role model for team members by maintaining standards for appearance, dress, attendance and professional behavior.
• Enforces safety standards with team members. Reports safety problems to management.
• Ensures sanitation standards are enforced. Monitors cleaning procedures.
• Assist kitchen staff with their duties as needed.
• Perform any other duties as assigned by the management.

Experience needed :

• cooking in a fast paced short order or a la carte scratch kitchen
• cash handling and registers
• scheduling
• inventory and ordering

Physical Demands and Working Conditions :

• Lifting objects up to 50 lbs.
• Bending, reaching and grasping.
• Walking short distances.
• Exposure to high noise, heat and humidity levels.
• Standing for long periods on hard surfaces.

Eat’n Park Hospitality Group provides equal employment opportunities to all team members and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.