Position Summary:The Chef Supervisor plays a crucial leadership role in the kitchen, guiding line cooks in food preparation, managing kitchen staff, maintaining cleanliness and safety standards, and ensuring consistent food quality. This position is ideal for a skilled cook prepared to take on a leadership role.Key Responsibilities:Kitchen Management:Team Leadership: Lead, mentor, and supervise kitchen staff, ensuring smooth service, proper food preparation, and high standards of food quality.Menu & Recipe Development: Design, develop, and implement new recipes and seasonal menus that align with the cafes vision and customer preferences.Quality Control: Oversee food preparation, portion control, and presentation to maintain consistency and quality.Health & Safety: Enforce hygiene, safety, and sanitation protocols to ensure a clean and safe kitchen environment.Inventory & Ordering: Manage kitchen inventory, ordering, stock rotation, and supplier relationships. Work to optimize food costs and reduce waste.Front-of-House Management:Guest Experience: Oversee the front-of-house team, ensuring a welcoming environment and excellent customer service. Handle guest complaints or special requests promptly and professionally.Service Flow: Ensure seamless communication between front-of-house and kitchen, keeping service flowing smoothly during busy periods.Team Leadership: Supervise and train front-of-house staff to ensure service quality and maintain high customer satisfaction.Scheduling & Staffing: Oversee front-of-house and back-of-house scheduling and staff management to ensure proper coverage during peak hours.Operational Leadership:Cost Control & Budgeting: Monitor and manage food costs. Work with the management team to implement cost-saving strategies and maintain profitability.Training & Development: Provide training and guidance to kitchen and front-of-house teams, fostering a positive, growth-oriented environment.Supplier & Vendor Relations: Negotiate with suppliers for better pricing, quality, and availability of ingredients and services.Event & Special Menus: Coordinate special events, promotions, and seasonal offerings.Qualifications:Experience: 2+ years in a professional kitchen, with at least 1-2 years in a supervisory or leadership role. Experience in front-of-house management is a plus.Culinary Expertise: Strong knowledge of casual dining and bistro-style menus, with the ability to design and develop new recipes.Leadership: Proven ability to lead, motivate, and develop teams. Strong organizational and decision-making skills.Financial Acumen: Experience in cost control, budgeting, and managing food costs.Customer Service: Ability to manage the guest experience and resolve any customer issues with professionalism.Time Management: Strong multitasking abilities and the ability to work under pressure while maintaining high standards.Food Safety: Comprehensive understanding of food safety, sanitation, and health regulations.Education: Culinary training or certification preferred.Dependability: Reliable, punctual, and flexible to work evenings, weekends, and holidays as needed.