Kitchen Supervisor

Salary: $78,000 - $82,000 annually 

Hotel Barrière Fouquet's is searching for a creative and experienced individual to join our talented kitchen team. In this position, you will act as the second in command in our kitchen, following and enforcing our Executive Chef’s & Executive Sous Chef requirements and guidelines. Our ideal candidate is a creative professional who is willing to participate in creating delicious seasonal menus and meal designs. The role will be responsible for assisting the Executive Chef & Executive Sous Chef in the planning, directing, controlling, coordinating, and participating in the daily activities of food preparation in all the kitchens and restaurant operations.

Job Responsibilities:

• Ensure a high standard and consistent food qualities in both presentation and preparation
• Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff
• Ensure efficient, cost-effective operation and profitability of food production
• Prepare and present dishes according to established recipes and the company standards
• Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order
• Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner
• Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications
• Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met
• Assure kitchen personnel is trained in best cleanliness and sanitation practices
• Assist in ordering products accordingly

Job Requirements:

• Proven experience as a Kitchen Supervisor/Leader
• Minimum of 4-5 years cooking experience in a fine dining or luxury hotel establishment
• Ability to communicate clearly with managers, kitchen and dining room employees, and guests.
• Extensive culinary knowledge in both classical and current culinary trends
• Driven towards consistency and service excellence with a high determination and attention to detail
• Effective at managing, motivating, and mentoring a diverse staff
• Safe Food Handling Certification
• Ability to bend, stand, and stoop for long periods of time, and working long hours in hot conditions
• Must have experience calculating figures and amounts and performing mathematical functions to meet the business needs

Hotel Barrière Fouquet’s NYC - Tribeca is an equal opportunity employer and is committed to providing a workplace free from harassment and discrimination. We are committed to recruiting, hiring, training, promoting qualified people of all backgrounds, and making all employment decisions without regard to any protected status