Kitchen Supervisor/Chef
Goldbelt, Inc. - Juneau, AK

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Title: Kitchen Supervisor/Chef Department: Food & Beverage Hours of Work: 40 hours

Category: Seasonal FLSA Status: Exempt Salary/Grade Level: Date Approved: 02/09/2013 Reports to (Supervises/Liaison): Food & Beverage Manager; supervises Cooks, Prep, and Dishwashers.


Responsible for the proper preparation and presentation of all food products at the Tramway restaurant, in order to contribute to guest satisfaction providing a premier customer service atmosphere. Responsible for food costing, menu planning, and all food related duties.

  • Responsible for proper preparation and presentation of all food
  • Responsible for cooking the most demanding menu items
  • Performs the work of subordinates when necessary
  • Assist the Food & Beverage Manager with researching, designs, and planning menus
  • Works as a line cook during meal service times.
  • In collaboration with the Food & Beverage Manager and the General Manager, discusses and determines menu design and planning, including food costing.
  • Conducts weekly and monthly Inventories; determines produce needs before notifying the manager of purchasing needs of produce, supplies, and food products.
  • Assist the Food and Beverage Manager in investigating food supply sources; negotiating prices related to purchases, and completing related paperwork; verifies receipt of food products and supplies; manages to budget.
  • Assigns work to shift Line Cooks, Prep Cooks, and Dishwashers;
  • Constantly monitors the cooks’ preparation and cooking techniques and practices, checking the quality, quantity, and appearance of the menu items before they are “pushed out” of the kitchen;
  • Assists in scheduling staff during assigned shift and on a weekly basis; provides ongoing training and guidance to subordinates; trains and evaluates cooks and dishwashers, ensuring compliance with quality standards, efficiency and adequate staff coverage for all shifts.
  • Oversees kitchen staff compliance with sanitary standards on food handling and storage and space/equipment cleanliness;
  • Ensures readiness for health inspections; dates and checks food; exhibits and encourages proper hygiene and sanitary habits.
  • Identifies kitchen maintenance needs and recommends alternative solutions.
  • Participates in departmental manager meetings, advising peers on the status and problems of coordinating food preparation/presentation activities
  • Provides assistance to other staff in order to develop teamwork,
  • Contribute to the efficiency and effectiveness of the restaurant operation in meeting its goals and objectives.
  • Performs other incidental and related duties as required and assigned .

  • Ability to meet time and attendance requirements including the ability to work long flexible hours, the late shift and possibly a six-day workweek
  • Ability to work all different shifts including holidays and weekends
  • Ability to handle stress under pressure
  • Ability to provide quality customer service
  • Demonstrated knowledge of the practices and techniques of restaurant cooking, food presentation and storage, including seafood handling;
  • Demonstrated knowledge of all kitchen equipment and appliances;
  • Demonstrated knowledge of sanitary food requirements/codes
  • Excellent communication and customer service skills.
  • Ability to learn, understand, and follow oral and written instructions/directions.
  • Skill in operating personal computer utilizing a variety of computer software
  • Thorough knowledge of state sanitary regulations and requirements, as well as standard practices and procedures related to food preparation and storage.
  • Skill in establishing and maintaining cooperative working relationships with other employees
  • Ability to work directly with the public, providing information and assistance on a daily basis
  • Ability/willingness to learn and pass on to guests those areas of interest to visitors, such as local history, people, culture, geography, etc.

MINIMUM QUALIFICATIONS (education, experience, skills)
  • High school diploma or equivalent, AND
  • Two years of chef or lead cook experience in a high volume, multi-unit environment.
  • Certified Food Protection Manager (CFPM) certification
  • Alaska food workers card

PREFERRED QUALIFICATIONS (education, experience, skills)
  • Culinary training from an accredited Culinary Institute
  • Current CPR and first aid certificates
  • Drug testing may be required.
  • Fire prevention training


Standard kitchen environment as part of an aerial tramway and lift operation at a 1800 ft. elevation; constant exposure to extreme heights, and periodic exposure to dangerous equipment during emergency evacuations or power failures. Constant movement in narrow/confined work spaces and a hot, noisy environment; prolonged standing for extended periods of time. Must be able to lift/move up to 80 lbs, periodically, constant bending, lifting, stooping is required to maintain adequate supplies. The Tram is a non-smoking facility with designated outside smoking areas.

Goldbelt, Inc. - 2 years ago - save job