Kitchen Supervisor

Under direct supervision of the Surf Ranch Director of Food & Beverage, the Kitchen Supervisor is responsible for the execution and preparation of menu items, placing orders, receiving and processing deliveries, kitchen organization and cleaning and supporting the culinary department as requested.

This includes ensuring the timing and presentation of all food served to guests. The position is responsible for ensuring quality meals and service for Surf Ranch guests during their stay.

The Surf Ranch Kitchen Supervisor must communicate frequently with the Sous Chef and Director of F&B in order to have a thorough understanding of the guests that are coming to visit Surf Ranch and be knowledgeable of any dietary or allergy restrictions.

This position will assist the oversight of the day’s activities in the kitchen, educate and train personnel, assist in planning menus as needed and maintaining a kitchen culture in line with company core values.

Responsibilities include, but not limited to :

• Maintain a high level of cleanliness in the kitchen facilities meeting company standards and health code regulations
• Maintain a clean and sanitary workstation area including tables, shelves, grills, ovens, and refrigeration equipment.
• Handle, store and rotate all products properly utilizing FIFO and food date labeling
• Ensure weekly side work is completed
• Report any repairs to facilities department that need to be addressed in the kitchen
• Monitor and submit kitchen orders and requisitions as requested.
• Maintain relationships and communication with various vendors; US Foods, UNFI, Tony’s, Pacific Seafood Company
• Take inventory of kitchen supplies and place orders when needed; Amazon, Webstaurant
• Manage chemical and linen usage, reporting any concerns; Autochlor, Mission Linen
• Store chemicals and supplies in accordance with company and health code regulations
• Manage cost of goods (COGs) spending by completing budget tracker on a monthly basis
• Check Fareharbor to anticipate guests’ needs.
• Communicate with Host and Sous Chef regarding guests needs and special requests, via Fareharbor
• Update kitchen calendar using Fareharbor
• Communicate with Sous Chef and Host on a daily basis to plan menus, kitchen tasks, guests’ preferences and daily flow
• Manage prep list with Sous Chef in accordance with daily menus
• Execute recipes and menus accurately in timely manner and mange culinary team to follow suit
• Menu and recipe knowledge including allergens and prep methods
• Know and comply consistently with standard portion sizes, cooking methods, quality standards, policies and procedures.
• Follow proper plate presentation and garnish set up for all dishes.
• Professionally interact with guests when required
• Stay up to date on company email correspondence regarding guest days and menu planning in tandem with Sous Chef
• Disposes of trash / recycling / grease properly
• Avoids waste, spoilage or mistakes in preparation of food
• Refrains from making or serving food not on the menu and / or not specifically requested from people leader for guest service
• Assumes 100% responsibility for quality of food preparation, handling and products served.
• Assist the Sous Chef in providing a consistent quality and presentation of all food to the guests.
• Assist the Sous Chef in monitoring, training, and coaching the culinary team
• In tandem with the Sous Chef, hold daily pre shift meetings with culinary and hospitality staff
• Communicate with the culinary staff and hold accountable for upholding culinary program standards.
• Ensure the culinary staff produce meals in accordance with Surf Ranch standards for taste & presentation.
• Attend operational meetings as requested.
• Be a positive, uplifting team player and mentor less experienced staff

Experience and Qualifications

• 5+ years of previous experience serving as cook in commercial kitchen operation
• Degree in Culinary Arts preferred
• Food Safety Manager Certification and / or CA Food Handler Permit
• Experience with ordering systems and delivery logistics
• Experience in full service / fine dining hospitality services environment
• Knowledge of guest menu requests and ability to work around allergy or dietary restrictions

Personal Attributes

• Exceptional work ethic
• Exceptional attention to detail
• Optimism and energy for the brand and its future
• An open and collaborative nature
• Teamwork

Working Conditions / Physical requirements (if applicable)

• This position is very active and requires standing, walking, bending, kneeling, stooping, crouching, crawling, and climbing all day.
• Must be physically able to chop and prepare produce, wipe down surfaces, reach, twist, bend and be able to pick up debris from floor or items from storage spaces;

able to carry 25 or more pounds.

Ability to work and maneuver in small or confined spaces, such as cupboards, refrigerators, and food storage areas.

Management reserves the right to assign or reassign duties and responsibilities to this job at any time with or without notice.

Reasonable accommodations may be made to enable individuals with disabilities are able to perform the essential functions.

Diversity creates a healthier atmosphere. Equal Opportunity Employer : Minorities, Women, Individuals with Disabilities and Protected Veterans .

Hourly Pay Rate : $20.00 - $23.00 based on relevant experience