Job overview

The Kitchen Supervisor oversees the day-to-day activities in the kitchen to ensure all activities take place without concern.

Qualifications:

• High School Diploma or equivalent and at least 1 year of experience in stewarding kitchen maintenance kitchen operations or similar with at least one year experience in a supervisory capacity.

• Knowledge of food and beverage service operation preferred.

• Complies with certification requirements as applicable for position to include Food Handlers Alcohol Awareness CPR and First Aid

• Demonstrates familiarity with all Aimbridge Hospitality policies and house rules as well as hospitality terminology.

• Has or can acquire Food Manager Certification (applicable state)

Job Responsibilities:

• Approaches all encounters with guests and associates in a friendly service-oriented manner.
• Controls and analyzes cost breakage and quality support provided to outlets banquets and other areas of all china glass and silver. Assists the Executive Chef maintain the culinary supplies.
• Monitors condition and cleanliness of equipment
• Monitors condition and cleanliness of all kitchen areas.
• Monitors cooking procedures safety measures kitchen inventory kitchen budget.
• Participates in the preparation of the annual stewarding operating budget which supports the overall objectives of the Food & Beverage Department
• Educates associates on current safety issues to ensure compliance with all health and safety regulations.
• Informs management of hazardous situations emergencies or threats to security of guest's employees or hotel assets
• Determines the minimum and maximum stock and control the par stocks of all materials and equipment.
• Leads supervises and directs the Stewarding department and prepares/conducts performance evaluations.
• Ensures all kitchen associates fulfill their job functions appropriately.
• Ensures the highest levels of sanitation and cleanliness of all facilities and equipment.
• Ensures the proper handling of all chemicals.
• Attends meetings as necessary.
• Assists with other duties as needed which may include but is not limited to providing assistance with food dish-up completing set-up sheets etc.
• Maintains open communication with other departments.

Source: Hospitality Online