Bakery Supervisor (Demi Chef) FT

Your daily responsibilities include:
ESSENTIAL DUTIES AND RESPONSIBILITIES
The following and other duties may be assigned as necessary:
Responsible for providing guidance and daily supervision to staff in the department. Supports and administers operational goals and monitors achievements of performance and profit objectives.
Adheres to scheduling and coordinates with manager any scheduling concerns, with attention to guest satisfaction.
Administers all aspects of food preparation ensuring kitchen is clean, well-stocked and problem-free.
Responsible for supporting compliance to departmental budgets.
Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with department and company standards and programs. Ensures customer service standards are followed by all team members and addresses issues as they arise.
Supports maintaining of cost control methods and procedures by monitoring consistent pars and inventory in each restaurant.
Assists Sous Chef with administrative duties.
Assists with maintaining established quality assurance procedures to ensure acceptable health department and customer service standards.
Responsible for ensuring the compliance with all regulatory compliance within area of responsibility and reporting potential issues to management.
Maintains strict confidentiality in all departmental and company matters.
SUPERVISORY RESPONSIBILITIES
This job may or may not have supervisory responsibilities.
Manages work procedures and expedites workflow.
Provides coaching and counseling to team members.
To be successful in this position it will require the following skill set:
QUALIFICATION REQUIREMENTS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age.
High School Diploma or GED required; minimum of two years culinary experience, or equivalent combination of education and experience. Supervisory experience preferred.
Must have excellent verbal and written communication skills.
Must be proficient in Microsoft applications (Excel, Word, and Outlook).
Flexible to work all shifts including holidays, nights, weekends, and overtime as business needs dictate.
Ability to write reports, business correspondence, and procedure manuals.
Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
Must have the ability to interact with guests, staff and colleagues and resolve problems and conflicts in a diplomatic and tactful manner.
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