Culinary Supervisor

POSITION PURPOSE:

Prepare, cook and present a variety of hot and cold food items such as meats, vegetables, potatoes, bread products and other dishes in accordance with established standards for quality, taste and presentation.

ESSENTIAL FUNCTIONS: (include the following. Other duties may be assigned.)

• Comply with Standards of Service and interact with guests and employees in a professional, gracious and friendly manner.
• Prepare, cook and present a variety of hot and cold food items such as meats, fowl, fish, sauces, stocks, soups, seasonings, and other dishes as assigned in accordance with established standards for quality, taste and presentation and in response to specific guest requests.
• Create or assist in the creation of specialty dishes and menu items.
• Assist in all kitchen food production as assigned.
• Prep and set up production line and ensuring proper supplies of all food items represented in menu. Supervise and manage the line and the line cooks during set up, production and break down of line, and expedite when needed.
• Control food cost by adhering to proper methods of food preparation and handling. This includes the proper storage, sanitation and labeling of food and the effective use of leftover food.
• Check in all food when delivered and store the food in its proper place.
• Comply with all recipes, portion controls and product specifications. Visually inspect, select and use of the freshest fruits, vegetables, meats and other food products.
• Consistently adhere to uniform, grooming and appearance standards.
• Properly operate and maintain all kitchen equipment and maintain a clean work area.
• Adhere to health department and hotel sanitation and food handling guidelines.
• Comply with all recipes, portion controls and product specifications. Visually inspect, select and use only the freshest fruits, vegetables, meats and other food products.
• Maintain effective communication with Kitchen management, be responsive to training and instruction and attend meetings as scheduled.
• Assist with training kitchen employees as requested/assigned.
• Prepare requisitions daily and comply with established storeroom and requisition procedures.
• Be knowledgeable of the Material Data Safety Sheets.
• Learn and follow the Departmental Emergency Evacuation procedures.
• Adhere to safety, security and food handling sanitation procedures, report and, if possible, correct hazards.
• In addition to performance of the essential functions, this position may be required to perform a combination of the following functions.
• Perform any general cleaning tasks using standard hotel cleaning products as assigned by supervisor.
• Perform other duties as assigned such as plating food for banquets, setting up and serving at buffets, etc.
• Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules in response to the business needs of the hotel.
• Upon employment, all employees are required to fully comply with company, hotel and departmental rules and regulations for the safe and efficient operation of hotel facilities.
• Employees who violate these rules and regulations will be subject to disciplinary action, up to and including termination of employment.

QUALIFICATIONS: EDUCATION, TRAINING & WORK EXPERIENCE

• The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation.
• Any combination of education and experience to graduation from high school and any other combination of education, training, or experience that provides the required knowledge, skills and abilities. High school diploma preferred. Culinary apprenticeship training preferred.
• Minimum 2 years cooking experience required in an establishment known for high standards in culinary operation. Broiler/sauté cooking experienced preferred.
• Ability to obtain any government license or certificate.
• Ability to read, speak and understand the English language. Skill must be sufficient enough to understand and respond to guest requests and inquires and understand oral and written instructions and product labels.
• Possess sufficient mathematical skills to follow product specifications, recipes, measurements, portion sizes, etc.
• Possess strong knowledge of food and the ability to produce hot and cold food consistently high in quality, taste and presentation.
• Ability to work in a variety of preparation and cooking areas throughout kitchen.
• Ability to operate all kitchen equipment, i.e. stoves, ovens, slicers, steamers, knives, kettles, etc.
• Ability to train and supervise cooks and manages the preparation, production and breakdown of line.
• Ability to adhere to sanitation and food handling procedures/requirements.
• Possess ability to visually inspect food for quality and freshness.
• Ability to stand and walk continuously during shift and to work in confined spaces.
• Ability to compose and express thoughts in a clear and understandable way to ensure effective communications.
• Ability to lift weights of up to 50 lbs and push/pull/move load on hand cart/truck weighing 300 lbs.
• Possess manual dexterity in hands and fingers to grab and hold a variety of items and operate all kitchen equipment (including knives).
• Ability to perform duties in areas with extreme temperature ranges.
• Ability to manage multiple activities often in stressful situations.

PHYSICAL DEMANDS:

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• While performing the duties of this job, the employee is regularly required to stand; walk; and use hands to finger, handle, or feel objects, tools, or controls. The employee frequently is required to reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; and talk or hear.
• The employee must regularly lift and/or move up to 50 pounds.