We are looking for culinary professionals to join our team at Horseshoe Bay Resort.

JOB OVERVIEW:

The Kitchen Supervisor, under the direction of the Executive and/or Sous chef, supervises and coordinates activities of culinary/kitchen staff. Determines how food should be presented and creates decorative food displays while maintaining proper portion control. Assists management in hiring, training, scheduling, evaluating, counseling, coaching, and motivating employees. Delivers superior internal and external Texas Hill Country Hospitality, by ensuring every interaction includes outgoing and proactive guest service, and works as team leader to motivate and build culinary teams.

ESSENTIAL JOB FUNCTIONS:

• Perform all methods of cookery, portion control, garnishing of dishes and follow recipes in accordance with standards set forth by the Resort Executive Chef.

• Responsible for various assigned work stations within the kitchen, which include, but are not limited to, working with equipment such as, knives, steamers, sauté station, frying, ovens, braiser, steam kettle, char broiler, griddle, rotisserie, smokers, woks, slicers, food processors, etc.

• Ensure the quality of the food items and notify Chef if a product does not meet specifications.
• Ensure production of food in a timely manner.
• Prepare food so that quality, taste and appearance of food is in accordance with Horseshoe Bay Resort standards; report issues or opportunities for improvement to Chef or direct supervisor.
• Ensure team controls proper usage and rotation of food.
• Maintain top organization and cleanliness in all walk-in coolers and food storage areas on a daily basis.
• Maintain a neat, clean and sanitary kitchen/work space/workstation.
• Ensure outlined prep is completed in a timely manner for the next shift.
• Carry out duties and responsibilities of job as deemed necessary by Resort Executive Chef, Managing Chef or Sous Chef on duty; be willing to see and adjust to changes which may occur in work environment and/or workload.

MINIMUM QUALIFICATIONS:

• High School Diploma or GED preferred.
• 1 – 3 years prior culinary experience.
• Complete safety trainings and certifications including Food Handlers; ServSafe preferred.

ADDITIONAL QUALIFICATIONS:

• Maintain confidentiality of proprietary information.
• Basic oral and written communication skills and able to follow instructions.
• Maintain proper associate uniform standards and footwear which is slip and oil resistant, enclosed toe and heel.
• Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state and federal regulations.

Education

• Technical/other training or better

Behaviors

• Dedicated: Devoted to a task or purpose with loyalty or integrity
• Detail Oriented: Capable of carrying out a given task with all details necessary to get the task done well

Motivations

• Ability to Make an Impact: Inspired to perform well by the ability to contribute to the success of a project or the organization
• Job Security: Inspired to perform well by the knowledge that your job is safe

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)