Sodexo Live

Job Description:

Premium Airport Lounge Kitchen Supervisor This individual provides oversight at the direction of management on site to coordinate routine work activities of workers and/or service employees engaged in food operations or services.

Key Responsibilities:
Culinary leadership experience in premium dining, catering, or hospitality.
Passion for elevated food and beverage experiences.
Strong knowledge of kitchen operations and food safety standards.
Ability to lead, train, and inspire a high-performing team.
Proven back-of-house lead cook experience (required).
Proven front-of-the house experience (required).
Experience in bar operations is a plus.
Strong leadership skills with the ability to coach, train, and develop team members.
Adaptable, team-oriented, and reliable, with a focus on maintaining a positive work environment.
Strong communication and customer service skills.
Commitment to upholding health and safety standards in all aspects of operations.

General Responsibilities:
Understands and follows all policies and procedures.
Assists in ensuring a safe working environment throughout the facility for all employees.
Assists in monitoring employee productivity and provides suggestions for increased service or productivity.
Responsible for the oversight of day-to-day activities of subordinates and assigns responsibility for specific work or functional activities as directed by on-site management.
Responsible for orientation and training of employees.
Performs day-to-day assignments in addition to oversight duties.
Works with customers to ensure satisfaction in such areas as quality, service, and problem resolution.

Promote the development of the food service team.
Attends all allergy and foodborne illness in-service training.
Complies with all Sodexo HACCP policies and procedures.
Reports all accidents and injuries promptly.
Complies with all company safety and risk management policies and procedures.
Participates in regular safety meetings, safety training, and hazard assessments.

Experience/Knowledge:
High School diploma, GED, or equivalent experience.
 2 to 3 years related work experience in hospitality.

Skills/Aptitude:
Must be able to coordinate the routine responsibilities of staff and resources.
Presents self in a highly professional manner to others and understands that honesty and ethics are essential.
Ability to maintain a positive attitude.
Ability to communicate with co-workers and other departments with professionalism and respect.
Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers, and client representatives. 
Ability to provide clear directions and respond accordingly to employees.
Ability to use a computer.

Physical Requirements:
Close vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus, with or without corrective lenses.
Significant walking or other means of mobility.
Ability to work in a standing position for long periods (up to 8 hours).
Ability to reach, bend, stoop, push and/or pull, and frequently lift to 35 pounds and occasionally lift/move 40 pounds.

Working Conditions (may add additional conditions specific to defined work location):
Generally in an indoor setting; however, may supervise outside activities and events.
Varying schedule to include evenings, holidays, weekends, and extended hours as business dictates.

While performing the duties of this job, the employee is primarily in a controlled, temperate environment; however, may be exposed to heat/cold during support of outside activities.
The noise level in the work environment is usually moderate to loud.