Kitchen Supervisor

Overview:

Responsible for supervising the day‑to‑day operation of the culinary department, while working closely with the Executive Sous Chef and Executive Chef. Works to continually improve guest and team member satisfaction while maintaining the operating budget. Assist with development and training of team to improve results while maintaining standards.

Essential functions:

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Supervises culinary team members. Manages all day‑to‑day operations. Understands team members' positions well enough to perform duties in team members absence.
• Encourages and builds mutual trust, respect, and cooperation among team member.
• Ensures and maintains the productivity level of team members.
• Assist culinary team members in preparing all food items in an efficient and timely manner adhering to proper food handling technique and ensuring quality food standards.
• Follow recipes to control production and maintain consistency and freshness.
• Ensure efficient flow of food dishes with an emphasis on portion control, quality, presentation and temperature control.
• Supervises and coordinates activities of team members engaged in food preparation.
• Maintains food preparation handling and correct storage standards.
• Maintains purchasing, receiving and food storage standards.
• Supports procedures for food & beverage portion and waste controls.
• Follows proper handling right temperature of all food products.
• Ensures compliance with all applicable laws and regulations.
• Assist with inventory and production charts.
• Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
• Provides services that are above and beyond for guest satisfaction and retention.
• Adhere to hotel grooming standards.
• Perform any additional tasks requested by management.