Kitchen Supervisor

Kitchen Supervisor

Serves as "supervisor" in the kitchen. Supervises food production for all food outlets, banquet events and other functions at the club. Supervise food production personnel, assist with food production tasks as needed and assure that quality and cost standards are consistently attained.

Cooks and prepares a variety of food products, including meats, seafood, poultry, vegetables, sauces and stocks according to the club's standard recipes using a variety of equipment and utensils according to the daily prep list.

Job Tasks/Duties:

• Prepares and/or directly supervises food production staff responsible for the daily preparation of all food in the outlets to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by the club's standard recipes.
• Personally works in any station as assigned by Executive Sous Chef or Chef de Cuisine.
• Take inventory of all items required for station set-up and determine those items that require preparation.
• Prepares items according to standard recipes.
• Coordinates and times orders with other kitchen operations.
• Requisitions items needed to produce menu items.
• Notifies Executive Sous Chef and Chef de Cuisine of expected shortages.
• Ensures that assigned work areas and equipment are clean and sanitary.
• Sets-up, maintains and breaks down prep cook station.
• Covers, dates and neatly stores all leftover products that are re-usable.
• Makes recommendations for maintenance, repair and upkeep of the line prep area and equipment.
• Closes the kitchen properly using the closing checklist.
• Attends kitchen staff meetings and offers suggestions for improvements.
• Assists with other duties as assigned by Executive Sous Chef and Chef de Cuisine.

Requirements:

• High School diploma or GED.
• Successful completion of a two-year course at culinary school preferred.
• A minimum of five years of experience in kitchen preparation and cooking.

Licenses and Special Requirements:

• Food safety certification.

Job Knowledge, Core Competencies and Expectations:

• Ability to effectively supervise all kitchen food production employees
• Prepares menu items as needed for member or guest service.
• Follows all state and local health and food safety regulations.
• Follows all safety procedures for operating and cleaning machinery.
• Knowledge of and ability to perform required role during emergency situations.

Physical Demands:

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
• Push, pull or lift up to 50 pounds.
• Continuous repetitive motions.
• Work in hot, humid and noisy environment.