Do you have prior experience as a kitchen supervisor?
Does providing enjoyable food and excellent customer service make your day?
This is a part-time, temporary position through the summer of 2019.
Under general direction of Culinary Programs Manager, the Culinary Programs Supervisor facilitates a positive guest experience by providing fast quality service and enjoyable food to guests and employees of the Santa Barbara Zoo. Responsible for the preparation and replenishment of all items needed for the restaurant. Supervise and coordinate activities of staff engaged in preparing and serving food.
ESSENTIAL DUTIES include the following:
Oversees kitchens’ operations to insure food prepared and served to customers is of high quality and served quickly.
Supervises PT Cook, PT GES and PT Prep Technician
Receives written and oral instructions concerning types and quantity of food to be prepared.
Weighs and measures ingredients according to recipe or personal judgment, using various kitchen utensils and equipment. Determines food portions.
Prepares hot food items when ordered according to recipes or personal judgment and experience.
Regulates temperature of oven, griddle, fryer, freezers, walk-in refrigerator, and other refrigeration units.
Inspects food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
Cleans and maintains work areas, equipment, and utensils.
Works with many different types of food preparation equipment including, slicer, griddle, fryer, conventional oven and microwave.
Maintains a high standard of food preparation according to The Health Department Regulations.
Cleans and organizes the storeroom, freezers and walk-in refrigerators.
Inspects supplies, equipment and work areas to ensure efficient service and conformance to standards.
Collaborates with Culinary Programs Manager in ordering and marinating the correct stock pars.
Resolves customer complaints regarding food services.
Assign duties, responsibilities and work stations to employees in accordance with work requirements.
Supervise and participate in kitchen and eating area cleaning activities.
Adheres to the Zoo’s policies and procedures as outlined in the Employee Policy Manual.
Applies and Exemplifies “green” (sustainable) practices whenever possible.
Attends monthly all-employee meetings.
Cross-trains within department to learn and fill other positions when required.
Other duties as required or assigned.
Greets every guest with a smile.
Thanks guests for supporting/visiting the Zoo.
Answers phone calls, voice mails, and e-mails promptly.
Insures the Zoo’s presentation standards for cleanliness and maintenance are met by keeping work areas clean, picking up trash, reporting unsafe or unsightly conditions.
Associates with guests to assist and share information.
Responds to all guest inquiries, complaints, and comments according to Zoo guest relations procedures.
Maintains a clean neat appearance and adheres to the Zoo’s uniform dress code.
Takes responsibility to stay informed about happenings at the Zoo, such as reading employee communications and attending meetings.
Reflects the qualities outlined in the Guest Relations Statement and the Employee Pledge.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements and environmental characteristics described below are representative of the knowledge, skill, ability, and working and physical elements required of the position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education and Experience:
Minimum 18 years of age
Cooking experience is preferred
License, Certification, or Preferred Qualifications:
Valid driver’s license with good driving record is desirable
Valid California Food Handler’s Certificate
Knowledge, Skills and Ability:
Ability to remember information such as words, numbers, pictures, and procedures.
Ability to read and understand information and ideas presented in writing.
Ability to see details at close range (within a few feet of the observer).
Ability to add, subtract, multiply, or divide quickly and correctly.
Effective oral and written communication skills. Ability to talk to others to convey information effectively.
Active Listening skills: ability to give full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
Critical Thinking skills: ability to use logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions and approaches to problems.
Ability to monitor and assess performance of self and others, or organization to make improvements or take corrective action.
Ability to teach others how to do something.
Ability to bring others together and try to reconcile differences.
Ability to problem solve: identify problems, review related information to develop and evaluate options and recommend or implement solutions.
Ability to develop productive and friendly relationships at work.. Ability to interact courteously and respectfully with supervisors, fellow employees, volunteers, and our guest.
Knowledge of health department food preparation regulations.
Ability to exercise safe work habits.
Ability to wear common protective or safety equipment
Ability to perform routine maintenance on equipment and determining when and what kind of maintenance is needed.
Physical Demands & Work Environment:
Requires the ability to access all areas of the facility.
Requires the ability to negotiate the zoo work environment including behind-the-scenes, lawns, gravel, and hilltop.
Requires ability to work successfully in shared open space kitchen environment, with various lighting, various temperatures, various sounds/noise levels, and constant interruptions.
Must be able to lift cases in excess of 50 pounds from the ground up to waist high.
Must be able to stand/walk during entire shift (6-8 hours on average).
Ability to perform physical activities that require considerable use of arms and legs and moving the whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials.
Ability to exert a negligible amount of force frequently or constantly push, pull or otherwise move objects.
Ability to make fast, simple, repeated movements of the fingers, hands, and wrists.
Ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.
Ability to work effectively in a fast paced work environment during peak times.
Exposure to sharp objects and hot surfaces.
Involves working out-of-doors in all weather conditions.
Supportive and open employment culture.
Protective/Safety Kitchen Equipment (gloves, hair nets, etc.)
POS and Cash Registers
Desktop computer or laptop
Staff scheduling software?
Microwave and conventional ovens
Standard kitchen utensils and equipment
This job description is representative of the expectations of the position described. Additional duties, reporting relationships, and/or position criteria may be assigned as deemed necessary by the Culinary Programs Manager or authorized representative. No changes to this job description shall be made without written permission by the Culinary Programs Manager or authorized representative.
The Zoo reserves the right to revise this job description at any time. The job description does not constitute a contract for employment, and does not guarantee employment for any specified period of time. The job description does not in any way alter the at-will employment relationship.
“I have read and understand the terms of this job description. I understand that measurements and evaluations of my performance in the described position shall be based in part on this job description.”