Kitchen Supervisor

Legacy Resort & Spa is hiring a full-time Kitchen Supervisor. This position is responsible for all aspects of the kitchen operations, including menu plans, recipes, portion and inventory control, food quality, and employee supervision with direction from the Executive Sous Chef. This position oversees executing the food in the main kitchen and is responsible for growing and developing the product and profitability of the food service program. In addition, the Kitchen Supervisor provides a consistent product and has experience achieving revenue targets and managing costs, as well as ensuring that all staff under direct supervision are focused and demonstrating a guest-centric attitude and culture. The Kitchen Supervisor ensures proper service from the front line through quality control, training of line cooks, and ensuring proper sanitation levels while coordinating plans and supervising the production, plating, and presentation of the food in a cost-effective, safe manner to meet customer expectations and attract future business. This position is based out of the Legacy International Campus in San Diego, CA. Must be able to maintain confidentiality and work the assigned schedule.  

PRIMARY RESPONSIBILITIES:

• Supervises the daily production of food, ensures preparation, plating, and presentation standards are maintained, the appropriate quantity of food is prepared, and safety standards and regulations are followed to provide quality food.
• Directs kitchen associates and servers by training, developing, empowering, coaching, counseling, resolving problems, demonstrating open communications, conducting work performance evaluations, and salary reviews, as well as recommending discipline when appropriate.
• Oversees the cooks and cold prep food production on the front line, checks all items against the recipe cards, verifies that use records are followed for all items served, and food is presented in an efficient, quality manner.      
• Works closely with the Executive Sous Chef on production and controls for proper recipe execution and waste management.  
• Monitors the line set up before all meal functions to ensure maximum efficiency during meal preparation periods.  
• Controls and monitors the maintenance and sanitation of the kitchen, restaurant, and equipment to ensure a healthy, safe work environment, which meets/exceeds federal, state, corporate, and franchise standards and regulations.
• Ensures and monitors proper receiving, storage (including temperature setting), and rotation of food products to comply with Health Department regulations, including coverage, labeling, dating, and placing items in proper containers to ensure product freshness.
• Checks to see that all equipment in the kitchen is clean and in proper working condition, and work orders are submitted to the Maintenance department for any equipment that needs repair or maintenance.
• Supervises daily cleaning and inventorying of walk-ins and reach-ins.
• Adheres to our workplace safety policies and practices to minimize liabilities and related expenses. 
• Displays positive leadership characteristics, which inspire associates to meet and exceed standards.
• Demonstrates a working knowledge of all hotel and campus safety and security procedures to maintain a secure and safe environment for employees and guests.
• Reports any unusual occurrences and/or requests to the Executive Sous Chef.
• Other duties as assigned.

ADDITIONAL RESPONSIBILITIES:

Our hotel’s primary goal is to provide hospitality and exceed guest expectations for levels of service, quality, consistency, and attention to detail — all team members are evaluated against this standard.  A hotel operates 365 days a year, 24 hours a day. You may also be directed to assist in areas of the hotel outside of your typical work areas. We are one united team that succeeds because individuals understand the importance of assisting wherever they are needed.

QUALIFICATIONS:

• More than two years of post-high school education; culinary, sales, and service background required. 
• Requires five to ten years of employment in a related position.
• Must speak, read, and write in fluent English. Spanish proficiency is a plus.
• San Diego Food Handler’s Certificate required.
• Experience in a resort hotel is preferred.
• First Aid, CPR, and defibrillator certifications preferred.

COMPETENCIES:

• Requires advanced knowledge of the principles and practices within the food profession.  This includes experience managing people and/or complex problems and food and beverage operations.
• Requires oral and written communication skills; ability to communicate information and hotel services to management, staff, and guests.
• Ability to work under pressure and deal with stressful situations during busy periods
• Ability to operate a computer, calculator, phone, printer, and radio.
• Ability to compile facts and figures.
• Must maintain a professional appearance, positive, honest, energetic work ethic, warm and friendly demeanor; maintains composure and objectivity when needed.

HOURS OF WORK:  

An estimated 40 hours over a 5-day week schedule; days and times may vary based on business needs.  Schedules can vary from week to week; must be available to work on weekends and holidays.  A flexible schedule is required to adjust to the changing needs of business operations and guest services.

OTHER DUTIES:  
The purpose of this job description is to summarize the primary job functions and responsibilities of this position; it is not intended to be an all-inclusive list. Therefore, employees will be expected to perform additional duties as assigned by their supervisor or their supervisor’s designee. Duties and responsibilities may change at any time with or without advance notice.

WORK ENVIRONMENT:

This job operates on a large campus with multi-story buildings and uneven outdoor areas (e.g., steps, ramps, and gardens) that are open to the elements and changing weather conditions. This position requires regular interaction with staff and members of the public and routinely uses various types of restaurant/kitchen/catering equipment, specialized tools, knives, hot water, flames, hot ovens and stovetops, moving carts, Queen Mary’s, freezers and coolers, etc.  In addition to standard office equipment such as computers, phones, calculators, etc.  Noise levels will occasionally be high due to equipment, movies, musical and theatrical performances, and other factors.   

PHYSICAL AND MENTAL DEMANDS:

    •       This position requires the ability to navigate throughout a large campus with indoor and outdoor work and event spaces.

    •       100% mobility required to reach all areas of the hotel and campus

Occasional       (1 - 33% of the time)

Frequent          (34 - 66% of the time)

Constant          (67 - 100% of the time)

C = Requires standing, bending, twisting, kneeling, crouching, stooping, crawling, walking, running, repetitive movement and using hands to handle, control, or feel objects, tools, or controls.

C = Requires the ability to be able to pull, push, stand, sit, stoop, bend, reach, move, or carry equipment.

C = Requires close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust and focus.

C = Requires the ability to lift and/or move objects 30-35 lbs.; occasionally team lift and/or move objects that weigh more than 35 lbs.

O = Requires working outside in all types of weather conditions.

F = Subject to cuts, burns, and bruises.

Salary : $28