KITCHEN SUPERVISOR COVER LETTER TEMPLATE

• Assist with recruiting, hiring and training of staff.
• Ensure accurate recipe and portioning controls.
• Proper quantity and quality of meals.
• Follow and ensure food safety and sanitation guidelines, and other compliance/regulatory and appropriate temperature controls.
• Maintain effective Customer Relationship Management with various programs and agencies.
• Oversee facility ops and sanitation/Q.A.
• Provide support to employees and customers.
• Troubleshoot customer and program issues pertaining to menu and performance, including coordination w/RD.
• Attend customer menu meetings and in-service training.
• Perform/compile/maintain required recordkeeping and other administrative tasks and reports.
• Ensure labor productivity and other targets are met.
• Oversee purchasing, inventory control, food service ordering and preparation, sanitation and quality assurance, food and employee safety, facilities, and grounds maintenance.
• Accountable for mentoring/training direct reports.

Skills: Staff Training, Food Safety, Menu Management, Quality Assurance, Customer Relations, Inventory Control, Labor Management, Team Leadership

• Maintain high standards of quality of food production to ensure member/guest satisfaction.
• Supervise Prep Cooks in the production of all cold items on salad bar, all buffet platters, cheese displays, fish displays, buffet enhancements and salad dressings.
• Create featured entrees using production and non-production products.
• Demonstrate advanced skill by handcrafting intricate displays made of fruits and vegetables.
• Ensure that Prep Cooks complete their respective job functions and take initiative in supervising additional projects to maintain production times.
• Supervise thermometer calibration, labeling and rotation of product.
• Ensure proper handling and storage of all products in accordance with company standards.
• Requisition products through the Purchasing Department according to menu specifications and standard recipes.
• Report to the Executive Sous Chef/Executive Chef any additional food preparation requirements for each scheduled shift.
• Ensure that high standards of sanitation and cleanliness are maintained by Prep Cooks and throughout the kitchen and dumpster areas at all times.

Skills: Food Quality Control, Cold Food Production, Menu Development, Artistic Food Display, Kitchen Supervision, Food Safety Handling, Inventory Requisition, Sanitation Standards

• Assist the Executive Chef and Sous Chef in directing, training and mentoring all kitchen associates.
• Assist in maintaining proper shift coverage, including covering meal breaks and call-offs.
• Assign duties and shifts to associates and observe performance.
• Ensure adherence to hotel policies and established operating procedures.
• Prepare and serve hot and cold fare per menu specifications.
• Ensure all sidework is completed daily in accordance with checklists.
• Ensure compliance with food safety and handling policies and procedures, i.e., use dates, temperature of appliances and food.
• Assist in ensuring effective departmental communication through logs, daily stand-up meetings, and monthly department meetings.
• Assist with a variety of administrative tasks, including maintaining an accurate inventory of supplies and handling any accounting and purchasing functions.
• Provide information pertaining to hours and available services of the hotel, i.e., restaurant, lounge, and room service.
• Ensure the cleanliness of the Kitchen and surrounding areas.
• Assist in checking all fixtures, equipment and conditions (lights, music, heating/cooling, furniture, wallpaper, etc.) for proper operations, settings and maintenance.
• Responsible for reporting deficiencies.

Skills: Kitchen Team Leadership, Shift Scheduling, Policy Compliance, Food Preparation, Food Safety Compliance, Administrative Support, Inventory Management, Facility Oversight

• Oversee all kitchen operations, ensuring healthy and safe work practices in the absence of the Sous Chef or Chef.
• Manage staff in accordance with business demands and trends.
• Support ordering inventory and kitchen supplies.
• Establish, implement and communicate menu recipe requirements.
• Ensure the safe storage and disposal of food and beverages.
• Ensure any food returned to the kitchen is counted and disposed of as waste.
• Maintain an accurate log of food and beverage waste.
• Ensure preparation and cooking stations are well stocked.
• Notify Management of any repairs or maintenance required for kitchen appliances and equipment.
• Enforce proper sanitation and preparation practices and procedures.

Skills: Kitchen Operations, Staff Management, Inventory Ordering, Recipe Implementation, Food Safety, Waste Tracking, Station Readiness, Sanitation Enforcement

• Handle, store and rotate all products properly.
• Cook menu items in cooperation with the rest of the kitchen staff.
• Practice correct food handling and food storage procedures according to company and state regulations.
• Comply with all nutrition, sanitation and safety regulations and standards.
• Maintain a positive and respectful approach with everyone.
• Report all unsafe working conditions, operational needs and equipment or aspects of the kitchen in need of repair to management.
• Responsible for overall day-to-day kitchen operations, including management of the daily product order.
• Supervise evening department teams, including food production, packing, and labeling teams.
• Be in charge of food quality control.
• Work as part of a team.
• Comply with all legislation in relation to Food, Health and Safety.
• Ensure excellent standards of hygiene and cleanliness at all times.

Skills: Food Handling, Team Cooking, Food Safety Compliance, Kitchen Operations, Team Supervision, Quality Control, Inventory Ordering, Hygiene Standards

• Knowledge of high-volume kitchen operations.
• Ability to run all kitchen operations.
• Knowledge of food costs, labor costs, and product costs.
• Must have skills in cooking, cost controls, and management.
• Able to develop crew and crew training procedures.
• Knowledge of kitchen sanitation procedures.
• Computer knowledge, including Microsoft Word and Excel.
• Must be able to lift and/or move up to 150 lbs.
• Ability to be bilingual in Spanish.
• Ability to operate and perform procedures of a multi-faceted entertainment facility.
• Ability to organize and manage time.

Qualifications: BS in Nutrition with 7 years of Experience

• Must have a Food Hygiene certificate Level 2/3.
• Knowledge of applicable Health and Safety legislation.
• Experience in a catering or retail environment, preferably within Aramark.
• Basic accounting knowledge.
• Experience in leading teams.
• Basic PC skills (Word, Excel, PowerPoint).
• Ability to work well with bespoke software applications.
• Ability to perform supervisory duties and exercise financial authority at the level established by management for this position.
• Good understanding of cost control and gross profit sales mix and the effect of promotions.
• Ability to maintain a variety of operating and general records and to prepare reports.
• Ability to be self-motivated, adaptable/flexible.
• Ability to own and be accountable for making decisions to resolve immediate issues.
• Able to be customer-focused, communicate well with all types of customers.
• Able to approach and empathetic, resolve minor team members' or customers' concerns.

Qualifications: BA in Culinary Arts with 6 years of Experience

• Must have passion and enthusiasm for culinary, people and development of your team and the brand.
• Demonstrated ability to lead, motivate and direct others.
• Ability to work well independently and as part of a team in a fast-paced environment.
• Able to demonstrate superior business acumen, including an understanding of budgets and operating costs.
• Management experience working in a high-volume casual dining restaurant.
• Previous experience with navigating the inventory management and labour scheduling system.
• Must have Food Safety Certification.
• Excellent knowledge of food, food handling and preparation.

Qualifications: BA in Hospitality Management with 7 years of Experience

• Strong passion for culinary excellence.
• Able to be resilient in stressful situations and always able to handle last-minute requests.
• Experience as a chef or culinary management role.
• Basic knowledge and understanding of financial aspects of business operations.
• Self-motivated and exhibit an aptitude for leading, coaching and driving excellence.
• Manage multiple vendor relationships.
• Must have high-level customer service.
• Must have manager-level certification.

Qualifications: BS in Food Service Management with 6 years of Experience

• Professional kitchen/restaurant management experience.
• Highly organized and energetic.
• Able to hands-on approach.
• Must have a passion for engaging guests with food and dining experiences.
• Able to demonstrate genuine enthusiasm for craft beer and craft beer drinkers.
• Good communication skills.
• Organizational and time management skills.
• Ability to pay attention to detail.

Qualifications: BS in Dietetics with 4 years of Experience