Trillium – Commissary Kitchen Supervisor

Posted on June 26, 2024

Canton

Trillium is looking for a Commissary Kitchen Supervisor to join our team at our Canton location! In this position, you will be responsible for the delegation of technical food production. Additionally, you will be responsible for the smoker and preparation of barbecue menu items in accordance with our standards, menu specifications, and production schedules. The Commissary Kitchen Supervisor will work to continually improve guest and employee satisfaction while maximizing financial performance in all areas of responsibility.

Essential Job Duties and Responsibilities:

Kitchen Management

Execute and supervise food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items, etc.
Assist commissary team and supporting the Culinary Operations Manager and Pastry Chef in maintaining consistency and quality standards throughout the commissary kitchen
Monitor food costs and supervise food production to control daily food costs effectively
Quality control, such as check quality of food daily, rotate perishable and non-perishable items appropriately, and dispose of expired or spoiled food
Oversee documentation and records of date marking and temperature monitoring activities, including logs of inspections, corrective actions taken, and any relevant documentation. Ensure compliance with local health regulations and industry standards regarding food safety practices.
Monitor and ensure compliance with recipe specifications outlined by the Culinary Operations Manager
Assist in the daily ordering of products needed for commissary kitchen operations
Work closely with logistics personnel to plan efficient routes and schedules for deliveries to Trillium locations, optimizing resources and minimizing delays
Inventory management for accurate recording and tracking of received products and supplies in the inventory management system. This involves updating inventory records, assigning storage locations, and organizing incoming items for efficient access and retrieval.
Complete all necessary logs and paperwork pertaining to the commissary kitchen in a timely manner as defined by the Culinary Operations Manager

Leadership

Inspire a passionate team culture in support of consistent execution of Trillium’s goals
Drive a culture of continuous improvement and strive for operational excellence by collaborating with cross-functional teams
Lead a team to achieve a consistently great product daily
Approach challenges from solutions-based point of view, providing positive, actionable solutions when faced with challenges
Ensure that Trillium Handbook policies, procedures and standards are maintained and followed in a consistent and fair manner
Train, coach and retrain employees on technical food production processes as required

Food Production

Execute BBQ recipes on a daily basis
Perform technical culinary food production, portion control, and service standards
Follow production schedule of menu items
Food preparation of meats/poultry/game/fish, vegetables, and fruits
Work independently on smoker, producing consistent products meeting Trillium standards
Prepare sauces & spices for seasoning
Prepare meat for smoking
Carry out instructions received by the Culinary Operations Manager
Clean and sterilize grill & smoker equipment and tools before utilizing and maintaining a cooking station neat and clean
Stock inventory appropriately
Set up and stocking stations with all necessary supplies
Ensure that food comes out simultaneously, in high quality and in a timely fashion
Comply with nutrition and sanitation regulations and safety standards
Maintain a positive and professional approach with coworkers and customers
Lift and move equipment to and from work stations, stove, and refrigerator

Food Safety

Maintain a clean and sanitary work station and equipment
Maintain proper cooking temperature, product cooling, and labeling
Properly store, rotate, and manage all food products following local, state, federal, and company guidelines and procedures

*Additional duties may be assigned as necessary.

Desired Qualifications & Abilities

Qualifications & Experience

Minimum 1-2 years kitchen staff supervisory experience
Minimum 2-3 years large batch food production experience
Minimum 1 year experience smoking meats using hard fuel
ServSafe Food Manager certification, required, or obtained within first 30 days of employment
ServSafe or MA Allergen certification, required, or obtained within first 30 days of employment
Choke Saver certification preferred
Well-rounded food background with extensive knowledge of kitchen equipment

Knowledge, Skills, and Abilities

Excellent verbal, written communication, and math analyzation
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
Ability to write routine reports and correspondence
Ability to follow delegation while providing technical and management troubleshooting and problem-solving techniques
Organized and efficient with great attention to detail
Strong interpersonal staff relations and leadership skills
Ability to remain calm under pressure and communicate clearly, with composure and enthusiasm, to guests and staff
Ability to provide consistent food quality
Willing to work a flexible weekend schedule (Friday-Sunday) including nights and holidays
Excellent conflict resolution skills
Move lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance