The supervisor will require a hands-on approach and lead by example at every available moment. Consistency in regards to quality and standards are of utmost importance. The following is a list of general responsibilities that are to be executed on a day to day basis. The responsibilities outlined here are subject to change at the sole discretion of Honey Hi.
Quality Control - First and foremost, the proper execution of recipes and maintaining the integrity of the product are essential. It is the responsibility of the supervisor to maintain all standards of quality set by the chef in the kitchen.
Production – All station checklists must be completed on a day to day basis by the staff. The supervisor will enforce this and communicate all necessary information to the chef regarding production.
Inventory – At the end of the period, the supervisor will assist the chef with back of house Inventory counts. Inventory counts can require an extended shift depending on the day the period ends.
Ordering – All orders will be placed by the supervisor in absence of the chef. The supervisor will communicate shorts, needs and quality issues on a day to day basis. Responsibilities also include receiving orders and checking for quality and/or errors, and the proper handling of invoices and credits.
Line Checks – Line checks will be handled by the supervisor daily. These checks will be logged using the provided documents and it is expected that any issues regarding food quality or improper storage be handled appropriately.
Team Building & Employee Conduct – The supervisor is a full representation of upper management. It is your duty to provide positive reinforcement and maintain the team driven philosophy of the kitchen when the chef is not present. In addition, maintaining a safe and positive work environment and reporting any behavior that violates the employee conduct policy is expected.
Health & Safety – The health code and good manufacturing practices must be enforced always. Proper labeling, storage, cooling and safe practices that do not jeopardize the guest or the staff must always be in place.
Cleanliness – The cleanliness standards set forth by the chef will be enforced daily. The supervisor will use the cleaning schedule to maintain the standard of cleanliness in the kitchen.
Communication – The supervisor will be responsible for communicating all changes from upper management as well as providing a brief recap of the day to the Chef via email.
Breaks & Meal Policy – The break & meal policy must be enforced at all times. The supervisor will help strategize and cover breaks daily. Any violations to this policy must be communicated to the Chef.In addition to these, the supervisor must be well versed in all stations of the kitchen to provide assistance when needed.
Advanced Knife Handling
Enforcement Of Safety / Sanitation Standards
Food Cost Optimization
honey hi's food is uncompromising when it comes to nutritional integrity and sustainability. our menu is informed not only by collaborations with local organic farmers, artisans, and community members - but also by chef/co-owner kacie carter, who is a nutritionist and ensures that each dish is craveable and deeply nourishing.
we use organic and locally sourced produce whenever possible, buying weekly from the farmers markets. we only serve 100% organic, humanely raised animals and eggs from local california farms - grass fed beef & lamb, pastured chicken from marin sun farms, mary's organic turkey, etc. our bacon comes from happy heritage pigs who spent their lives on a farm, not a feed lot. our kitchen happens to be inherently gluten free and we don't use refined sugar, gmo's or vegetable oil (canola, sunflower, safflower, etc).