Job Description: Kitchen Supervisor
Reports To: Sous Chef
Status: Non-Exempt
Position purpose:
Responsibilities include working with food preparation staff, cooking operations and food preparations. Responsible for cooking food according to oral or written orders received from other food service employees; to ensure that all guest dining experiences are in keeping with good quality standards; ensure that all appropriate sanitation practices are followed and that an organized, clean, sanitary and safe work environment is maintained.
Essential Elements:
- Regular attendance and punctuality.
- Ability to push and /or pull a loaded cart weighing approximately 100 pounds.
- Ability to lift and move approximately 35 pounds.
- Ability to bend, squat, kneel, climb, and reach continuously.
- Ability to perform tasks requiring sustained repetitive motion and /or fine motor skills (for example: dishing portions, carving, stirring and chopping).
- Ability to properly maintain and properly operate basic kitchen equipment (for example: slicers, tilt skillets, steamers and mixers).
- Ability to move freely within the hotel and kitchen area.
- Ability to stand and walk for prolonged periods of time.
- Ability to work in temperature extremes, including handling hot utensils and equipment.
- Ability to interact with guests and other employees in a courteous, empathetic and discreet manner.
- Ability to read, count, and perform basic arithmetic including use of percentages.
- Ability to grow into sous Chef position.
- Ability to work with chemicals (for example: solvents, all-purpose detergents, etc.) and with prolonged exposure to water.
- Ability to understand and execute all safety and emergency procedures such as fire, crowd, inclement weather and bomb threats.
- Not infected by diseases transmitted through the food supply as designated by the Public Health Service.
Job Tasks:
- Ensure all Culinary and/or kitchen standards, rules and regulations are being followed
- Asist in receiving, putting away food/nonfood/chemicals
- FIFO of all products
- Maintain competency in all areas of food service productions, soups, stocks, mass food production, meat & seafood fabrication, poultry and game.
- Understand and utilize appropriate rotation, portioning, storage and ordering techniques.
- Serve as back up support for all cooking and cleaning staff of the kitchen.
- Ensure maintenance of quality food service and sanitary work conditions.
Job Tasks continued
- Assist Culinary & F&B Leadership with completing monthly inventories.
- Assist with maintaining of steward’s productivity
- Working with all staff members to keep the kitchen area immaculately clean and free of spills at all time.
- Maintain proper production levels.
- Working with and keeping the lines of communication open between all employees to provide a smooth running operation.
- Effective utilization of all food products to include banquets.
- Cook menu items as directed in a timely manner.
- Prepare soups.
- Use of standardized production recipes to ensure consistent quality.
- Use of established presentation technique and quality standards
- Review VIP's and special requests and coordinate with other departments as needed.
- Ensure proper equipment operation/maintenance.
- Maintain proper uniform standards at all times.
- Maintaining 100% service excellence at all times.
- Assist in facilitating breaks for all line staff.
- Conduct a professional and positive attitude.
- Report any misconduct to Chef; share training recommendations with Chef.
- Other responsibilities and duties as directed by the Executive Chef.
- Be available on-call for unexpected situations.
- Ensure 100% compliance in local, state and federal regulations for safety and sanitation.
Essential Skills:
- Professional and personable manner and appearance
- Knowledge of basic computer skills; Proficiency in PC based software including Microsoft Word and Excel programs.
- A high sense of urgency and attention to details
- Ability to work effectively in a busy environment
- Ability to work as part of a team and lead a team
- Avoid waste of food and product by employee and guest
- Ability to manage in a diverse environment with focus on client and customer service
- Ability to utilize and maintain communication equipment, for example: telephones, computers, facsimile machines, scanners, etc.
- Ability to interact in a professional, courteous, empathetic, and discreet manner.
- Ability to communicate clearly and effectively, and in a detailed manner both verbally and in writing.
- Creative and logical approach to problem solving.
- Knowledge of proper handling and storage of food, for example: temperatures and thawing of food.
- Understanding in all areas of food service productions, soups, stocks, mass food production, meat & seafood fabrication, poultry and game.
- Ability to understand and execute all safety and emergency procedures such as: fire, crowd, inclement weather and bomb threats.
- Ability to work a varied and flexible schedule understanding that the hotel is operating 24 hours a day, 7 days a week, 365 days of the year including weekends and holidays.
- Current ServSafe certification must be maintained.
- Current Allergen and Choking certification of training must be maintained.
Qualification Standards
Experience:
Preferred: minimum of (5) years experience with line cooking at a high volume facility
Licenses or Certificates:
ServSafe Certification.
Allergen and Choking Certification.
TIPs Certification.
Other: This position description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform time to time.