Bourbon Pub Kitchen Supervisor - Paradies Lagardere, San Francisco International Airport - Paradies Lagardère

Duties and Responsibilities

• Be first to market in new products, innovation, and points of difference.
• Conduct regular Quality Assurance tastings and evaluations to ensure recipe adherence, food quality, and consistency.
• Launch/expand successful prepared food product lines and implement successful exit strategies for unproductive merchandise.
• Completes all required reports, logs, and culinary audits/reviews in a timely manner.
• Lead, contribute to and execute parts of the culinary strategic plan for the division.
• Launch line reviews in support of customer and seasonal expectations.
• Leverage fact-based decision making to drive growth and profitability.
• Assists in kitchen schematics design and recommends adjacencies that support the efficiency of the space.
• Orientates new cooks within their respective area, core culinary standards and established food programs.
• Provides support for new restaurant openings and/or renovations.
• Provides leadership to culinary team members.
• Assists with training, coaching and development of culinary team members.
  
  

Qualifications

Behaviours

Required

Team Player: Works well as a member of a group

Enthusiastic: Shows intense and eager enjoyment and interest

Dedicated: Devoted to a task or purpose with loyalty or integrity

Motivation

Required

Work-Life Balance: Inspired to perform well by having ample time to pursue work and interests outside of work

Growth Opportunities: Inspired to perform well by the chance to take on more responsibility