SUPERVISOR, SKI LODGE KITCHEN

DEPARTMENT: Food & Beverage

REPORTS TO: Base Lodge Kitchen Manager

CLASSIFICATION: Full-Time Seasonal

PRIMARY RESPONSIBILITIES

• Ensure that all kitchen and food line employees are at their stations ready to work and that they have the tools that are required to do the job
• Provide a quality product and monitor the cost of sales, paying particular attention to excess waste
• Keep kitchen production at an appropriate pace based on business levels
• Ensure all areas are maximized with Merchandising and stocked
• Continually strive to exceed our Guest’s expectations
• Create a positive and rewarding employee experience for our food court staff
• Open and/or close off the kitchen and food line
• Ensure that all areas are safe and that all equipment is in good working order
• Work with the Kitchen Manager to reward and recognize good performance from employees
• Provide a quality food product to guests
• Monitor labour and food costs
• Ensure that the receiving areas, fire exits, and service areas are kept clean
• Take a hands-on approach to manage the team, must maintain a floor presence throughout the shift
• Support the Lodge Manager in the pre and post-season setup and pre-shift meetings

QUALIFICATIONS

• Minimum of two years of Food & Beverage kitchen supervisor experience
• Must be self-motivated and have the ability to set the pace for the rest of the team
• Knowledge of food court production and service is considered an asset
• Must have well developed interpersonal and organization skills
• Experience with computers
• POS experience as asset
• Must be flexible and willing to work weekends and holidays as required by business needs