Kitchen Supervisor - Le Meridien

Description

Le Meridien, Arlington Hotel

Is looking for people that have a passion to serve others and model our culture and foundation based on Concord Hotels five Cornerstones: Quality, Integrity, Community, Profitability, and Fun.

As well as Marriott’s values: We put people first, We Pursue Excellence, We embrace change, and We serve our world.

KITCHEN SUPERVISOR

Position Summary:

Responsible for planning, prepping and setting up food production for all F&B outlets.

Essential Functions:

1. Trains all associates in the kitchen how to perform their job duties to the best of their abilities.
2. Writes schedules, evaluates, and directs all personnel.
3. Ensures all food served is of high quality, properly prepared according to recipe and is expedited to all outlets in a smooth and efficient manner. Includes working the line during peak times.
4. Supervises entire kitchen staff. Also, all utility and sanitation associates; and to provide supervisory guidance, aid, and counsel for all kitchen associates.
5. Ensures that all banquets are properly prepared and serviced; timing, portioning and quality are most important.
6. Ensures that proper communication takes place between banquets and the kitchen.
7. Ensures sanitation standards are maintained in all areas, i.e. walk-ins, freezers, kitchen proper, and equipment.
8. Responsible for the review and accomplishment of cost goals in the area of food cost, kitchen labor, and related expenses.
9. Learns, understands, and refers to the Standard Operating Procedures.
10. Provides for a safe work environment by following all safety and security procedures and rules.
11. Learns, understands, and knows how to operate all kitchen equipment.
12. Communicates expectations daily to the Kitchen Team to ensure smooth continuous operation.
13. Ensures that prescribed cleaning schedules are followed and maintained at all times.
14. Takes immediate action on problems that are encountered in the kitchen.
15. Participates in staff and department meetings and the property MOD program.
16. Assists in the establishment of goals, standards, and objectives that will further the prestige and reputation of the organization, as well as result in a more profitable operation.
17. Provides associates with the tools and equipment they need to do their jobs.
18. Maintains all use records, roast meat charts, recipe cards, etc., at all times.
19. Prepares recipe cards and picture presentation of all menu items.
20. Ensures payroll hours are submitted to the Accounting/HR Department in a timely manner.
21. Is aware of all areas, including frontline, banquet productions, and plating. Never neglects one area for another.
22. Assures that sufficient supplies of necessary service equipment are available and maintained at all times.
23. Ensures proper staffing of the entire kitchen for adequate coverage while man-hours are not wasted.
24. Physically tastes each steamed item, soup, sauce, salad dressing, vegetable, etc., to assure maximum quality and consistency. This must be done for all meal periods.
25. Ensures that adequate preparation is done for all meal periods while avoiding waste through preparation.
26. Ensures that approved recipes are followed at all times without deviation.
27. Ensures that standards are met pertaining to storage, rotation, production, portions, and quality. Communicates any problem areas with recommended alternatives to the Food and Beverage Manager for discussion and possible solution.
28. Adheres to corporate procurement programs via Purchasing Concepts.
29. Understands budget applications and conforms to the budget requirements.
30. React to problem areas where budget discrepancies exist.
31. Interviews and hires new personnel when needed.
32. Ensure that policies and procedures are met concerning coaching and counseling, progressive discipline and related documentation.
33. Evaluates staff performance on a 90-day and annual basis.
34. Conducts his/herself to reflect the high standards of professionalism within the Concord Hospitality organization.
35. Responsible for developing performance standards, procedures, and rules used to ensure safe work habits.
36. Memorize food recipes and food preparation instructions.
37. Handle and operate dangerous kitchen equipment.

Additional Responsibilities:

• Adhere to all work rules, procedures and policies established by the hotel, including, but not limited to, those contained in the employee handbook.
• The hotel operates 7 days a week, 24 hours a day. Department schedules must accommodate fluctuating business demands and employees may be asked to work shifts other than those they prefer or normally work.

Education and Experience:

• Previous kitchen experience.

Skills and Abilities:

• Ability to stand for long periods of time.
• Ability to lift heavy objects.
• Operational knowledge of kitchen equipment.