Job Description: Kitchen Supervisor

Reports To: Sous Chef

Status: Non - Exempt

Position purpose:

Responsibilities include working with food preparation staff, cooking operations and food preparations. Responsible for cooking food according to oral or written orders received from other food service employees; to ensure that all guest dining experiences are in keeping with good quality standards; ensure that all appropriate sanitation practices are followed and that an organized, clean, sanitary and safe work environment is maintained.

Essen tial Elements:

• Regular attendance and punctuality.
• Ability to push and /or pull a loaded cart weighing approximately 100 pounds.
• Ability to lift and move approximately 35 pounds.
• Ability to bend, squat, kneel, climb, and reach continuously.
• Ability to perform tasks requiring sustained repetitive motion and /or fine motor skills (for example: dishing portions, carving, stirring and chopping).
• Ability to properly maintain and properly operate basic kitchen equipment (for example: slicers, tilt skillets, steamers and mixers).
• Ability to move freely within the hotel and kitchen area.
• Ability to stand and walk for prolonged periods of time.
• Ability to work in temperature extremes, including handling hot utensils and equipment.
• Ability to interact with guests and other employees in a courteous, empathetic and discreet manner.
• Ability to read, count, and perform basic arithmetic including use of percentages.
• Ability to grow into sous Chef position.
• Ability to work with chemicals (for example: solvents, all-purpose detergents, etc.) and with prolonged exposure to water.
• Ability to understand and execute all safety and emergency procedures such as fire, crowd, inclement weather and bomb threats.
• Not infected by diseases transmitted through the food supply as designated by the Public Health Service.

Job Tasks:

• Ensure all Culinary and/or kitchen standards, rules and regulations are being followed
• Asist in receiving, putting away food/nonfood/chemicals
• FIFO of all products
• Maintain competency in all areas of food service productions, soups, stocks, mass food production, meat & seafood fabrication, poultry and game.
• Understand and utilize appropriate rotation, portioning, storage and ordering techniques.
• Serve as back up support for all cooking and cleaning staff of the kitchen.
• Ensure maintenance of quality food service and sanitary work conditions.

Job Tasks continued

• Assist Culinary & F&B Leadership with completing monthly inventories.
• Assist with maintaining of steward’s productivity
• Working with all staff members to keep the kitchen area immaculately clean and free of spills at all time.
• Maintain proper production levels.
• Working with and keeping the lines of communication open between all employees to provide a smooth running operation.
• Effective utilization of all food products to include banquets.
• Cook menu items as directed in a timely manner.
• Prepare soups.
• Use of standardized production recipes to ensure consistent quality.
• Use of established presentation technique and quality standards
• Review VIP's and special requests and coordinate with other departments as needed.
• Ensure proper equipment operation/maintenance.
• Maintain proper uniform standards at all times.
• Maintaining 100% service excellence at all times.
• Assist in facilitating breaks for all line staff.
• Conduct a professional and positive attitude.
• Report any misconduct to Chef; share training recommendations with Chef.
• Other responsibilities and duties as directed by the Executive Chef.
• Be available on-call for unexpected situations.
• Ensure 100% compliance in local, state and federal regulations for safety and sanitation.

Essential Skills:

• Professional and personable manner and appearance
• Knowledge of basic computer skills; Proficiency in PC based software including Microsoft Word and Excel programs.
• A high sense of urgency and attention to details
• Ability to work effectively in a busy environment
• Ability to work as part of a team and lead a team
• Avoid waste of food and product by employee and guest
• Ability to manage in a diverse environment with focus on client and customer service
• Ability to utilize and maintain communication equipment, for example: telephones, computers, facsimile machines, scanners, etc.
• Ability to interact in a professional, courteous, empathetic, and discreet manner.
• Ability to communicate clearly and effectively, and in a detailed manner both verbally and in writing.
• Creative and logical approach to problem solving.
• Knowledge of proper handling and storage of food, for example: temperatures and thawing of food.
• Understanding in all areas of food service productions, soups, stocks, mass food production, meat & seafood fabrication, poultry and game.
• Ability to understand and execute all safety and emergency procedures such as: fire, crowd, inclement weather and bomb threats.
• Ability to work a varied and flexible schedule understanding that the hotel is operating 24 hours a day, 7 days a week, 365 days of the year including weekends and holidays.
• Current ServSafe certification must be maintained.
• Current Allergen and Choking certification of training must be maintained.

Qualification Standards

Experience:

Preferred: minimum of (5) years experience with line cooking at a high volume facility

Licenses or Certificates:

ServSafe Certification.

Allergen and Choking Certification.

TIPs Certification.

Other: This position description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform time to time.