Kitchen Supervisor

## Kitchen Supervisor Summary & Duties

Our BOH Supervisor exhibits a dynamic personality, a passion for coaching our crew and an excitement in providing our guests with an amazing seafood experience. This position requires a team oriented, well-spoken individual with the talent to remain proactive in a fast-paced that exemplifies leading by example.

We stand by and live our Core Values: Lead by Example, Family and Passion About What You Do.

**PERKS:**

• Medical, dental and vision health benefits
• 401(K) Retirement
• Paid sick & vacation time
• Discounted/Free employee meal
• Family & Friends discounts

**Work Tasks:**

• Coach and drive positive crew behavior that aligns with our Core Values focusing on accountability, integrity and teamwork.
• Communicate clear expectations, goals and priorities for each shift.
• Provide real-time guidance to maintain productivity and to ensure the team upholds the SPFM standards of service, food and hospitality.
• Train, develop and supervise crew members; observe performance and encourage improvement where necessary.
• Responsible to execute and verify all opening and closing tasks to standard, including set-up, restocking, sanitation and shutdown checklists.
• Accountable for monitoring food and product quality, ensuring everything served or sold meets brand standards in taste, presentation and freshness.
• Report shift outcomes to the Manager including team performance, guest feedback, inventory concerns or operational challenges.
• Maintain clear, effective communication with crew, peers and management.
• Follow and enforce company policies and procedures.
• Maintain a safe working environment for crew and guests by modeling and enforcing safety, PPE, sanitation and health code procedures.
• Comply with all city, state, federal and Company regulations, sanitation guidelines, and safety policies and promptly report violations or concerns to the General Manager.

## Education & Skills
**EDUCATION AND CERTIFICATIONS**

• Minimum of a high school diploma or equivalent required, some college preferred.
• 5+ years of food service or hospitality experience.
• Bi-lingual (English/Spanish) highly preferred.
• Current Manager Food Handler’s Card must be maintained.

**KNOWLEDGE, SKILLS AND ABILITIES**

• Ability to communicate professionally and effectively with others.
• Strong knowledge of proper safety/food handling procedures, knife skills, seafood knowledge and preparation and general food preparation.
• Ability to read, write and comprehend English.
• Ability to read, interpret and understand an extensive variety of work-related instructions and documents pertaining to Company operations, safety, finance, HR and payroll.
• Ability to effectively collaborate with others to reach common goals.
• Proficient in MS Office including Word and Excel and able to adapt to new systems quickly.
• Ability to use the Company’s timekeeping system and point of service system.
• Flexibility to work over 40 hours per week, weekends and holidays.
• Working knowledge of city, state and federal hospitality guidelines.