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The Supervisor at Eathos Cloud Kitchen plays a key role in overseeing the day-to-day operations of the kitchen, ensuring efficient production, exceptional food quality, and a positive work environment. This position involves supervising and supporting the teams, coordinating activities, enforcing standards and procedures, and maintaining a high level of customer satisfaction. The Supervisor should possess strong leadership skills, excellent communication abilities, and a passion for delivering outstanding food and service.

Responsibilities:

• Supervise and coordinate the activities of the BOH and FOH teams, ensuring smooth and efficient kitchen operations.
• Provide guidance, training, and support to team members, fostering a positive work environment and promoting their professional development.
• Monitor food production processes, ensuring adherence to recipes, portion control, and quality standards.
• Collaborate with the Head Chef and BOH staff to plan and execute daily production schedules, considering customer demand and inventory levels.
• Oversee ordering and stock management, ensuring adequate inventory levels, minimizing waste, and controlling costs.
• Conduct regular inventory counting and ensure accuracy in inventory encoding, maintaining proper documentation.
• Implement and enforce food safety standards and compliance, including HACCP guidelines and proper hygiene practices.
• Coordinate with the maintenance team to ensure cleanliness, functionality, and safety of kitchen equipment and facilities and managing daily cleaning of the unit.
• Oversee the preparation and opening of stations, ensuring proper setup, organization, and availability of necessary ingredients and tools.
• Overseeing the preparation process before each shift, ensuring all stations are set up and ready for service.
• Collaborating with the kitchen staff to ensure that all food items are prepared according to standardized recipes and quality standards.
• Checking and restocking inventory levels at each station, including condiments, utensils, and other essentials.
• Monitoring and maximizing staff productivity during service hours, ensuring that all team members are performing their duties efficiently.
• Coordinating with the front-of-house and kitchen staff to manage order flow and ensure timely and accurate order delivery.
• Assist in the training and development of BOH team members, ensuring they are equipped with the necessary skills and knowledge to perform their roles effectively.
• Create and manage employee schedules, considering staffing requirements, labor cost, and operational needs.
• Foster a culture of continuous improvement, identifying areas for enhancement in processes, efficiency, and customer satisfaction.
• Collaborate with the FOH team to ensure seamless coordination, communication, and service delivery.
• Ensure compliance with health and safety regulations, conducting regular inspections and implementing corrective actions as needed.

Qualifications:

• High school diploma or equivalent qualification. A degree or certification in a related field is a plus.
• Proven experience in a supervisory or managerial role in the food service industry, preferably in a cloud kitchen or similar fast-paced environment.
• Strong leadership and people management skills, with the ability to motivate, guide, and develop a diverse team.
• Excellent communication and interpersonal skills, with the ability to effectively interact with team members, customers, and other stakeholders.
• In-depth knowledge of food safety and sanitation regulations, with the ability to implement and enforce proper hygiene practices.
• Solid understanding of kitchen operations, including food production, inventory management, and quality control.
• Ability to work under pressure and handle multiple tasks simultaneously while maintaining attention to detail and meeting deadlines.
• Flexibility to work in shifts, including evenings, weekends, and holidays as required by the operational needs of the cloud kitchen.
• Knowledge of inventory management systems and familiarity with basic financial principles (food cost, labor cost, etc.) is preferred.
• Strong problem-solving skills and the ability to make sound decisions in a fast-paced environment.
• Customer-focused mindset with a commitment to delivering exceptional food quality and service.

• In-depth understanding of food safety and sanitation regulations, including HACCP guidelines, and the ability to enforce them in the kitchen.