Culinary Supervisor

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process. Culinary Supervisor-$22.00/hr. Regular Full-Time Service Worker Hotel Emma, San Antonio, TX, US 4 days ago Requisition ID: 1612 POSITION SUMMARY: Works ala carte breakfast, lunch, dinner and banquets. Assist with all food production and staff meals. Assist in maintaining smooth operations of the kitchen, Ensures food is prepared according to and exceeding specifications; assist in training staff to hotel and kitchen standards. EDUCATION AND TRAINING REQUIRED: High school graduate or equivalent . College education not required. Two year minimum work experience in established hotels, resorts, and free standing restaurants required. POSITION QUALIFICATIONS Requirements are representative of minimum levels of knowledge, skills and/or abilities. Understanding of the Hotel Emma Service Promises, Cultures and Values Working knowledge of food and health safety guidelines. Proper knife skills and experience with various cooking methods Butchery skills and experience with various proteins Able to taste and balance flavors Required to work a flexible schedule based on business levels, to include AM/PM, weekends and holidays Common sense, approaching tasks with the mentality of a chef, a guest and the owner. ESSENTIAL JOB FUNCTIONS: Set up his/her own station and mise en plas to the executive Chef Specifications and recipes. Completes Banquet production and organization, able to expedite banquets with little or no supervision. Cook and prepare food to order on a daily basis. Properly store all mise en plas and submit production needs for following day by shift end. Works all line stations as required. Develop and train line staff including interns/externs to standard performance level. Assure safe, clean, healthy work conditions for all personnel. Communicate with the sous chef on duty to assure proper service according to assigned shift. Report to work on time in a neatly groomed, professional and acceptable manner. Follow all policies and procedures for the Hotel Emma. ADDITIONAL JOB FUNCTIONS: Expedites breakfast, lunch or dinner service from inside the line as needed. Coordinates the line crew to achieve assigned tasks according to Hotel Emma kitchen standards. Maintains with sous chef, cleanliness guidelines for all kitchen production, walk-ins and storage areas. Communicates and reports and mechanical problems with the Chef or sous chef. Discuss with Chef on duty awareness of guest’s comments or complaints. Assist in daily inventory of produce cooler and dry storage areas. Is familiar with Hotel Emma fire, safety and health procedures. Trained and knowledgeable in all areas of food safety and health inspection criteria. Completes tasks and projects assigned by chef and assist others as business volumes and staff levels demand. Assist with production of family staff meal. Diligent and economic use of labor and product. Disposal of food is approved by chef on duty first. Checks daily the quality and level of line station mise en plas WORKING CONDITIONS: Able to lift 50 pounds. Able to stand on feet for long periods of time in a hot environment. Schedule will reflect business demands. Long and unusual hours on occasion. Strong listening and compassionate ear for employee personal and professional issues JOB REQUIREMENTS: Must be able to work in a fast paced and customer service-oriented environment; to perform duties under pressure and meet deadlines in a timely manner; to work as part of a team as well as to complete assignments independently; to take instructions from supervisors; to exercise problem solving skills; and to interact with co-workers, supervisors, guests and the public in a professional and pleasant manner. SAFETY RESPONSIBILITIES: Must learn and comply with all Company safety rules; must use appropriate safety equipment at all times; must immediately report all unsafe condition to supervisors; must be familiar with all safety features or equipment, machinery, or materials encompassed by job duties; and must check with supervisor if there is a question as to the safe procedure to be used for any job function. #J-18808-Ljbffr