Job Title: Kitchen Supervisor
Department: Back of House
Reports to: Kitchen Manager
Salary: $23/hour + tips
Status: Full-Time, Non- Exempt
Location (Job Location) :
Dumpling Time Stanford, 180 El Camino Real, #140, Palo Alto, CA 94304
Company Overview The Omakase Restaurant Group is the brainchild of co-founder and CEO Kash Feng, a Xi'an born entrepreneur with an inclination for hospitality. Multi-concept in nature, the Omakase Restaurant Group serves the Bay Area and prides itself on offering the highest caliber Asian and American cuisine that remains quintessentially Californian.
Job Summary The Kitchen Supervisor will assist with all culinary activities at Dumpling Time. This position supervises the daily operations of the restaurant and will be responsible for the hiring, training, and supervision of back of house staff.
Primary Duties and Responsibilities:
Regular inspections of units to observe quality, food prep, and service consistency.
Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen areas and equipment. Comply with operational standards, company policies, federal, state, local laws, and ordinances.
Assist kitchen employees with food prep and creation.
Coordinate tasks for each back of house position and lead daily post and/or pre-shift lineups.
Assist Kitchen Manager with menu development.
Foster a positive work environment and counsel employees as appropriate.
Develop employees by delegating, giving ongoing feedback, and conducting performance expectations.
Review weekly schedules to ensure staffing levels are appropriate to accommodate business demands.
Attend the required meetings and other administrative sessions
Ensure disciplinary procedures and documentation are completed according to ORG policies.
The duties of this position may change from time to time. Omakase Restaurant Group reserves the right to add or delete duties and responsibilities at the discretion of Omakase Restaurant Group or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all inclusive.
Minimum Requirements:
2 years experience as a Lead Line Cook or 1 year as a Sous Chef in a high volume restaurant
Strong knowledge of back of the house systems, ordering, and inventory
Strong knowledge of local, state, and federal food sanitation regulations
Excellent communication skills
Ability to meet deadlines
Prerequisites for Employment:
Valid Manager Level California ServSafe Food Handler Certification
Physical Requirements:
The physical demands described here are representative of those that must be met by the Kitchen Supervisor to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the Kitchen Supervisor is regularly required to stand, walk, sit, talk or hear. Frequently it is required to use hands and arms to reach, handle, or feel objects, tools, or controls. The employee is occasionally required to stoop, kneel, crouch, or crawl.
The employee must be able to lift and/or move up to 50 pounds, and be able to work in a sitting position for long periods of time.
Omakase Restaurant Group provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age disability, gender, gender identity or expression, genetics, or any other federal/state protected category. Omakase Restaurant Group will consider qualified applicants with criminal histories in a manner consistent with local Fair Chance Hiring Ordinances.