What are the responsibilities and job description for the Kitchen Supervisor position at Valley Hospitality?
Valley Hospitality is looking for an experienced cook to serve as the Kitchen Supervisor at one of our full-service hotels. One year of supervisory experience in a kitchen is required.
Benefits
Benefits
- Company-owned clinic
- National hotel discounts
- Local restaurant discounts
- Sets up station according to restaurant guidelines.
- Prepares all food items ads directed in a sanitary and timely manner.
- Follows recipes, portion controls, and presentation specifications as set by the restaurant.
- Restocks all items as needed throughout shift.
- Cleans and maintains station in practicing good safety, sanitation, organizational skills.
- Understanding and knowledge to properly use and maintain all equipment in station.
- Assist with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
- Perform additional responsibilities as requested by Manager.
- Basic understanding of professional cooking and knife handling skills.
- Understanding and knowledge of safety, sanitation and food handling procedures
- Previous prep or line cook experience.
- Ability to take direction
- Ability to work in a team environment
- Ability to work calmly and effectively under pressure
- Must have problem solving abilities, be self-motivated, and organized
- Commitment to quality service, and food and beverage knowledge
- Average to above knife skills
- Ability to follow and troubleshoot recipes/menu items with little or no difficulty
- Ability to efficiently set up and maintain workstation
- Ability to demonstrate the outlet style of cuisine through food tasting and preparation
- Ability to assist Kitchen Manager with maintaining accurate inventory levels
- Ability to handle average amounts of prep work and work 2-3 stations with little or no difficulty and minimal assistance
- Ability to work with position, supportive attitude, skill, speed and cleanliness
- Ability to exhibit proper food handling procedures in accordance with state regulations and obtain ServSafe certification.
- Must be able to stand for long periods.
- Occasional environmental exposures to cold, heat, and water.
- The individual must be able to transport up to 40 pounds
- Must be able speak, read and understand basic cooking directions
