Lead Prep Supervisor - Southern Kitchen & Quality

The Kitchen Supervisor is responsible for leading the kitchen's prep team and ensuring that all ingredients are prepared accurately and in a timely manner at the historic Stagecoach Inn. This role involves coordinating with chefs and other kitchen staff to maintain the quality and consistency of dishes, and to support the kitchen's overall operation, reporting directly to the Food & Beverage Manager. Key Responsibilities: Preparation Oversight: Supervise the preparation of all ingredients, including washing, chopping, and portioning. Ensure that all prep work meets the kitchen’s quality standards. Team Leadership: Lead, train, and mentor prep cooks to ensure efficient workflow and adherence to kitchen procedures. Set clear expectations and lead by example in maintaining a positive, respectful kitchen environment. Quality Control: Monitor the quality and freshness of ingredients. Ensure that all prepared items are stored properly and are ready for use. Inventory Management: Assist in inventory control, including purchasing and maintaining adequate stock levels to achieve budget targets. Monitor and report any inventory discrepancies or shortages. Menu Direction : Cultivate a traditional Southern comfort menu that honors the legacy of the Stagecoach Inn roots while elevating classics with modern techniques. Prioritize the use of responsible, cost-effective, and locally sourced ingredients where appropriate. Safety and Sanitation: Maintain a clean and organized prep area. Adhere to health and safety guidelines, including proper food handling and storage practices. Coordination with Kitchen Staff: Communicate with chefs and kitchen staff to ensure all prep work aligns with daily kitchen needs. Assist with the preparation of ingredients for special dishes or events. Problem Solving: Identify and address any issues or delays in the prep process. Provide solutions for improving kitchen efficiency and productivity. Qualifications: Experience: Previous experience as a prep cook or in a similar role in a quality driven kitchen environment. Experience in a leadership or supervisory role is preferred. Skills: Strong organizational and multitasking abilities. Excellent knife skills and knowledge of various cooking techniques. Proficiency in using kitchen equipment and tools. Knowledge: Understanding of food safety and sanitation regulations. Familiarity with inventory management and basic kitchen operations. Personal Attributes: Reliable, punctual, and able to work flexible hours, including nights, weekends, and holidays. Detail-oriented with a focus on maintaining high standards of quality. Ability to work well under pressure and in a fast-paced environment. Working Conditions: Environment: Work in a busy kitchen environment with exposure to heat, noise, and various kitchen equipment. Standing for extended periods and performing physically demanding tasks. Schedule: Must be flexible and able to work weekends, holidays and evenings. #J-18808-Ljbffr Camp Cold Springs