Kitchen Supervisor

Position Purpose: 

To provide technical and administrative assistance to the Executive Chef.   Ensures effective operation of the kitchen and food production outlets.  Primarily among these responsibilities is the absolute standard that during peak production times, this Supervisor is on the floor, proactively ensuring top-level production from all staff members. This position pays $24.00/hour

Essential Functions:

•  Responsible for the production and productivity of daily staff according to budget and business forecast.
•  Develop additions to menu.
•  Training of Staff.
•  Constructs and adheres to Production Sheets on a daily basis. Responsible for product availability for all restaurant and banquet items.
•  Fills out and completes all Order Guides based on business needs and par level daily.
•  Fills out and completes the Station Production sheets based on business needs weekly.
•  Directs proper sanitation of all kitchen facilities and equipment.
•  Ensures that all kitchen equipment is in good working order.  Completes Engineering Work-Orders as needed, tracks and ensures equipment is promptly serviced.
•  Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
•  Monitors and has hands on control over daily food production.
•  Monitors safety of staff, and ensures safety practices are utilized. 
•  Time management is a key for success in this position.  Requires the ability to troubleshoot and problem solve on multiple aspects of Kitchen production. 
•  Maintains good working relationship with property outlet management.

•  In preparation for days off, this position will prepare all Order Guides to ensure that there are necessary supplies to maintain the kitchen throughout the duration of the time office.  This excludes personal, sick and vacation absences. 

•  Conducts daily meetings with servers and kitchen staff to discuss additions to menu and to resolve any operation concerns.

•  Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.
•  Checks and controls sign-in and sign-out procedures for kitchen staff.
•  Conducts kitchen department meetings in conjunction with the Executive Chef, Banquet Chef.
•  Controls access to the Kitchen, distribution of all food carts to appropriate departmental representatives.  Limits as needed external department intervention or requests.
•  Has a cooking responsibility as assigned by the Executive Chef, or acts as a “fill-in” for absent cooks of all levels based on need and necessity.
•  Acts as “Food Expediter” to ensure proper appearance, taste and temperature of all products as instructed by the Executive Chef and/or Banquet Chef.
•  Reasonable requests of management as directedPerformance Standard
• Excellent internal customer service practices
• Adherence to departmental and property standards and procedures
• Teamwork: Works efficiently and effectively as member of a culinary leadership team; communicates and cooperates with property staff to insure excellent departmental relations

Qualifications:

• 2+ years experience as a lead line cook level or higher
• 2+ years experience in all food production
• Expertise on all kitchen stations
• Culinary Education preferred or length of experience in a fast paced kitchen operation in a hotel/resort or busy upscale restaurant 
• Food Handler's certification required.
• Able to work varied shifts, including nights, weekends and holidays

We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.