Pantry Supervisors wear uniforms provided by the company. Employees must bring their own leather, closed-toe, non-skid shoes.

REPORTING RELATIONSHIPS:
Reports directly to the Chef and Food and/or Beverage Manager on duty.

RESPONSIBILITIES:

Knowledge of and compliance to all area cycles, presentations and specifications.

To teach and motivate staff.

Organize and delegate tasks, and follow up on their completion in a timely manner.

Ability to maintain all sanitation standards required of food quality, storage areas and prep areas.

Maintain positive work atmosphere and develop teamwork while enforcing standards.

Maintain positive relationship with all BOH/FOH employees.

Maintain open lines of communication with supervisors and co-workers.

Maintain apprearance and uniform standards.

Analyze problems and select a correct course of action.

Effectively adapt to change, new situations and changes in staffing and procedures.

Show initiative and desire to get things done.

Control waste and maintain area food costs and manage fluctuating production levels.

Adhere to and enforce all kitchen safety standards.

Continually and fairly give feedback on employee's progress during the season.

Write and discuss performance reviews in a timely and unbiased manner.

Self-motivate and develop eye for detail to continually improve all areas of the operation.

Write efficient and effective pantry schedules on a timely basis.

Effectively oversee different areas of operation simultaneously - prep areas, line, buffet, etc.

Working knowledge of basic cooking practices.

Forecast and maintain production levels on a timely basis.

Follow Company and departmental environmental practices to minimize wasted energy and resources.

SKILLS AND KNOWLEDGE:

Ability to lift cases of produce, etc.

Ability to organize and delegate.

Maintain paperwork requirements.

Ability to communicate effectively with supervisors and line employees.

Ability to absorb large amounts of information quickly.

Ability to read and extending recipes.

Ability to maintain good, safe, sanitary knife and kitchen equipment skills.

Physical requirements include:
    Able to lift and carry up to 50 pounds
    Able to carry heavy and hot food containers
    Able to work with and use various kitchen instruments and equipment
    Able to stand on feet for at least eight (8) hours each day
    Bending and kneeling
    Stretching and reaching
    Working with required chemicals

Authorities:
Responsible for continued development and training of 2-20 employees.