Kitchen Supervisor - Banners Restaurant

Our Exciting Work Environment

This facility is home of the Boston Bruins (hockey) and Boston Celtics (basketball). The state-of-the-art TD Garden is a year-round, 19,600-seat arena, fully equipped with three private restaurants, 104 executive suites, 2,400 club seats, a multi-million dollar video scoreboard and our newest addition, complete 360° LED technology. Sportservice currently operates all retail stores and all retail portables at this location.  Please visit  for more information.   

 

The Opportunity

The Kitchen Supervisor has the ability to work and lead all stations at a high level of performance within the assigned kitchen.

Assists Sous Chef and Executive Sous Chef or other Departments by maintaining a smooth running and profitable kitchen that produces highest quality food. 

Supervises all employees and food production in his/her kitchen area. Assists in developing associates talents by training, coaching to the gaps and counseling all kitchen employees

This is a part time role, with flexible hours based on the TD Garden event schedule and events.

Responsibilities:

• Verifies that all portion sizes, recipes, quality standards, department rules, policies and procedures are maintained by kitchen employees.
• Supervises all employees and food production in his/her area.
• Able to perform and work all culinary functions of each work station and must be able to train other associates on all stations in kitchen.
• Cooperate with service personnel and restaurant managers to satisfy customers.
• Maintain all kitchen equipment in full working order.
• Maintain cleanliness and organization of walk-ins and freezers at all times. Ensures proper food temperatures are maintained and food is stored correctly.
• Maintain cleanliness and organization of his/her station and the kitchen at all times.
• Actively works to maintain food cost within parameters set by chef.
• Effectively supervise proper breakdown, rotation, labeling, dating, and storage of food.
• Sets forth an example of professionalism, good moral conduct, and respect for company property, and policies.
• Attends kitchen meetings and training sessions scheduled by Executive Chef, Executive Sous Chef, or Sous Chef
• Prepares food to specifications before and during unit operations.
• Sets up and operates kitchen equipment
• Reviews assigned station, checks stock, and replenishes to meet par levels
• Utilizes kitchen equipment to prepare food items such as: knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens, etc.
• Ensures freshness and quality of all menu items.
• Packages all products to proper specifications
• Performs opening, closing and side work duties as instructed and according proper guidelines.
• Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked.
• Follows and upholds all health codes and sanitation regulations.
• Uses waste control guidelines and records all waste on spoilage sheet.
• Rotates to other areas when needed
• Reports to work scheduled events on a timely basis
• Performs other duties assigned

 

Qualifications

Knowledge, Skills & Abilities:

• Ability to read and understand recipes and food abbreviations.
• Pleasant and friendly; ability to adhere to GuestPath’s Universal Service Standards
• Ability to communicate with others
• Ability to work in a fast-paced environment.
• Attentive and detailed oriented.
• Capable of following procedures and taking directions.
• Basic math skills; ability to understand, calculate and follow recipe measurements and proportions
• Basic culinary fundamentals of hot and cold foods
• Maintains good personal hygiene in a clean and complete uniform

Physical Requirements:

• Manual dexterity sufficient to chop, mix, blend, whip etc. a variety of foods and liquids. 
• Ability to lift and carry large pans from ovens or freezers, weighing up to 50 lbs.
• Ability to handle or operate dangerous kitchen equipment
• Ability to move rapidly and coordinate multiple orders.
• Standing and walking for entire length of shift
• Frequently required to reach up to 6-7 feet, twist at waist, bending and squatting
• Pushing and pulling occasionally, to move equipment, mops and brooms

Experience: A minimum of 2 years of line cook experience. Previous supervisory experience or lead line cook experience required.

Physical: Must be able to speak clearly and listen attentively to supervisors, employees, and dining room staff.  Must be able to stand and exert well-paced mobility for periods of up to 4 hours in length.  Must have the ability to lift pots, pans, etc. up to 50 pounds in weight.  Must possess finger dexterity to use small tools adeptly.  Must be able to read and follow written instructions.

Other: Friendliness and good communication skills; willingness to adhere to Guest Path appearance and uniform standards; willingness to work flexible hours including days, nights, weekends and holidays.