BOH Shift Supervisor - TWLV

Back of House Shift Supervisor

Position Summary
As a Team Member of the Food and Beverage Team, the Back of House Shift Supervisor is a CRCR Ambassador and takes personal ownership to ensure all of their actions are in the best interest of the business. The Back of House Shift Supervisor is responsible for leading all food prep and storage, inventory, safety requirements, dishwashing, and overall cleaning of the kitchen facility. Plans, prepares and cooks food items to ensure the highest quality service and experience for Guests.

Position Functions
Essential Functions
• Oversee all Back of House operations.
• Instruct Cooks in food preparation, cooking, and presentation while operating large kitchen equipment.
• Support and motivate Team Members while ensuring team responsibilities are being performed according to established departmental standards.
• Manage daily activities of Back of House Team Members.
• Monitor and log temperatures of walk-in coolers and line coolers.
• Communicate back of house supply needs to the Chef.
• Suggest new recipes for updating the menu, including special dietary options.
• Ensure food preparation and presentation meet business standards.
• Helps in catering and special event preparation as necessary.
• Enforce adherence to safe practices and Safety Data Sheet (SDS) standards among Back of House Team Members.
• Maintain health and safety in the kitchen, including regular cleaning and sanitizing of food areas, surfaces, and utensils.
• Keep workstations and display cases stocked and organized.
• Guarantee timely delivery of meals with appropriate quantity and quality.
• Other duties as assigned.

Core Shift Supervisor Competencies
• Leads and manages people and processes while overseeing and directing daily department operations.
• Serves as the subject matter expert on departmental processes and procedures.
• Assist in recruitment, hiring, training, and Team Member engagement.
• Lead coaching, corrective counseling, and performance evaluations to Leads and Team Members.
• Set and oversee objectives and development for Leads and Team Members.
• Develop and adjust schedules to align with business requirements.
• Assists with employment terminations exclusively under the guidance and oversight of department management.

Skills
• Strong listening and communication skills.
• Problem-solving and critical thinking.
• Must be able to work independently and maintain a high level of performance.
• Must be able to complete tasks in a timely and efficient manner while maintaining business standards.
• Demonstrates a flock mentality, focused on teamwork and collaboration with others.
• Provides exceptional service to internal and external Guests while leveraging the knowledge of the position and the business, ensuring a clucktastic experience for all.
• Stays engaged and motivated with the business, department, and all Team Members at all levels while encouraging growth and development of self and others.
• Builds lasting relationships by demonstrating honesty, integrity, and effective communication.
• Driven to exceed expectations while remaining accountable and fair.
• Familiarity of egg laying patterns and trends in Hawaii.

Qualifications
Minimum requirements:
• Must be at least 21 years of age.
• Associate degree in Business Management, Hospitality and/or a related field.
• 5 + years of cooking experience in a professional kitchen.
• 3 + years in a Lead or Supervisory role.
• Familiarity with training Team Members.
• Proficient in Windows and Microsoft Office Suite.

Preferred qualifications:
• 3+ years as Restaurant Supervisor, Head Waiter or Server Trainer in a restaurant atmosphere.
• Casino experience.
• Additional industry certifications.

Disclaimer
This document is for informational purposes only. A formal job description, including working conditions such as physical requirements, work atmosphere, etc., will be provided for signature during the offer process.