HOULIHAN’S
POSITION DESCRIPTION

HOULIHAN’S KITCHEN SUPERVISOR

BASIC FUNCTION

Oversee the operation of the Food and Beverage to ensure that it is run smoothly and efficiently to provide customer satisfaction.

ORGANIZATIONAL RELATIONSHIPS

a) Reports to: Houlihan’s Restaurant Manager

b) Supervises: Line Cooks

Dishwashers

SPECIFIC DUTIES AND RESPONSIBILITIES

• Supervises food production and buffet set-up.
• Tests prepared foods by tasting and smelling items.
• Controls food waste by utilization of leftovers.
• Supervises sanitation procedures by kitchen staff.
• Assists Executive Chef with menu planning.
• Assists with scheduling of employees.
• Maintains all kitchen equipment to avoid breakdowns.
• Assists Executive Chef with weekly staff meetings.
• Participates in weekly sales and management meetings.
• Assists with interviewing, hiring, and training of new staff members.

EDUCATION, TRAINING AND EXPERIENCE

• 2 years culinary arts/hospitality certificate.
• 2-4 years previous experience
• 1-2 years management/supervisory experience.
• Sanitation certificate required.

STANDARDS OF PERFORMANCE

• Good oral communications skills.
• Good written communication skills.
• Decision making ability to properly supervise department.
• Knowledge of kitchen equipment operation.

MENTAL AND PHYSICAL REQUIREMENTS

• Ability to lift/move up to 20 lbs.
• Ability to stand and walk for long periods of time.
• Ability use kitchen equipment in a repetitive motion.

WORKING ENVIRONMENT AND CONDITIONS

• Inside kitchen environment.
• Loud noise levels present due to equipment.
• Work around kitchen equipment such as ovens and cutlery utensils.
• Working conditions are exposed to cigarette smoke.

EQUIPMENT AND TOOLS

a) General office equipment

b) Other

• Knives
• Ovens
• Meat slicer
• Grill
• Fryers
• Steamers