Sawmill Creek Restaurant Supervisor - Back of House at Cedar Point summary:
The Sawmill Creek Restaurant Supervisor is responsible for overseeing back of house operations, ensuring quality service and safety in the kitchen. This role includes training and leading kitchen staff while managing inventory and maintaining a clean environment. The Supervisor promotes a positive workplace culture with a focus on customer service and efficient food preparation.
Overview:
Supervisors are responsible for overseeing restaurant operations which includes training, motivating, evaluating, developing and coaching associates. As a part of the Leadership team, you will be monitoring the business needs for staffing, inventory and cleanliness. Supervisors will oversee back of house operations while providing quality service in a clean, safe atmosphere. Supervisors will be promoting a positive culture for associates and guests with an emphasis on hospitality and customer service.
Responsibilities:
- Supervise daily back of house (BOH) operations Sawmill Creek's Restaurant.
- Supervise line level associates.
- Assure that all items are prepared properly and at appropriate levels to control costs.
- Assure that all menu items are produced to the standards set forth by Management.
- Assure that daily cleaning programs are adhered to.
- Perform line checks to ensure food quality and safety.
- Provide support for Kitchen Manager/Chef.
Qualifications:
- Previous experience at a Supervisory level or higher.
- Ability to work long shifts on your feet.
- Ability to lead a team of cooks in a fast-paced kitchen.
- Ability to lift at least 40lbs.
- Ability to work nights, weekends and holiday periods to meet business needs.
- Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law.
- Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law.
Keywords:
restaurant supervisor, back of house operations, food safety, kitchen management, staff training, customer service, inventory management, hospitality, food preparation, positive workplace culture