Kitchen Supervisor

JOB SUMMARY

Responsible for maintaining, setting up, food production and quality control of all meat, fish, fowl, and other food items prepared on the front-line station.

ESSENTIAL JOB FUNCTIONS 

This description is a summary of primary responsibilities and qualifications.  The job description is not intended to include all duties or qualifications that may be required now or in the future.  The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.

•            Prepares daily preparation lists for production.

•            Reads and employs math skills to follow recipes.

•            Prepares all broiled and sautéed food items according to standard recipes and as specified on guest check, to ensure consistency of product; requires transportation of heavy food products.

•            Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items.

•            Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product.

•            Keeps all refrigeration, equipment, and storage and working areas in clean, working condition to comply with health department regulations.

•            Maintain all logs, cooling, heating, and temperature.

•            Adheres to all company policies and procedures.

•            Follows safety and security procedures and rules.

•            Knows department fire prevention and emergency procedures.

•            Utilizes protective equipment.

•            Reports unsafe conditions to management.

•            Reports accidents, injuries, near-misses, property damage or loss to management.

•            Provides for a safe work environment by following all safety and security procedures and rules.

•            All team members must maintain a neat, clean, and well-groomed appearance. (Specific standards outlined in team member handbook).

•            Perform any related duties as requested by management.

•            Assists other Kitchen Personnel when need.

KNOWLEDGE, SKILLS & ABILITIES

•            Hold a current Food Handler Card.

•            2 years cooking experience preferred.  Broiler cooking preferred.

•            Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.

•            Good working knowledge of the fundamentals of broiler cooking.

•            Good working knowledge of the fundamentals of sauté cooking.

•            Good working knowledge of accepted standards of sanitation.

•            Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.

•            Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.

•            Basic knowledge of the English language sufficient to understand inquiries from team members and communicate simple instructions.

•            Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.

•            Ability to operate beverage equipment, e.g., coffee maker.

OB SUMMARY
Responsible for overseeing daily kitchen operations, supervising staff on the front-line station, and maintaining high standards of food production, quality control, and sanitation. This position requires full flexible availability, including mornings, evenings, weekends, and holidays, based on hotel occupancy and business needs.

ESSENTIAL JOB FUNCTIONS
This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.

• Supervises daily kitchen production and preparation lists for all stations.
• Assigns tasks and monitors the performance of kitchen staff during service periods.
• Ensures that all food items are prepared according to standard recipes and presentation guidelines.
• Maintains quality and portion control standards throughout all areas of food production.
• Visually inspects all food products to ensure the highest standards are maintained.
• Assists in managing inventory and controls waste to maximize food cost margins.
• Maintains proper storage, labeling, and rotation of all products following health regulations.
• Ensures all kitchen areas, equipment, and tools are clean, sanitized, and in proper working condition.
• Maintains logs for food safety, cooling, heating, and temperature monitoring.
• Adheres to all hotel and department policies, procedures, and service standards.
• Follows all safety and security procedures and utilizes protective equipment.
• Knows department fire prevention and emergency procedures.
• Reports unsafe conditions, accidents, injuries, near-misses, or property damage to management immediately.
• Assists in the training and development of kitchen team members.
• Maintains a neat, clean, and well-groomed appearance at all times (specific standards outlined in team member handbook).
• Performs any other duties as assigned by management.
• Assists other kitchen personnel as needed to ensure smooth operations.

KNOWLEDGE, SKILLS & ABILITIES
• Current Food Handler Card required.
• 2 years previous kitchen leadership or supervisory experience preferred.
• Strong working knowledge of food preparation, broiler and sauté cooking fundamentals.
• Solid understanding of food safety, sanitation, and proper kitchen equipment usage.
• Ability to read, understand, and execute recipes and preparation instructions.
• Strong math skills to calculate measurements, portions, and food requisitions.
• Basic knowledge of English sufficient to understand and communicate instructions and information.
• Ability to work cooperatively and effectively in a fast-paced, team-oriented environment.
• Effective problem-solving skills and the ability to adapt to changing business demands.
• Experience operating kitchen equipment, including ovens, grills, fryers, slicers, and steamers.

PHYSICAL DEMANDS
• Ability to grasp, lift, carry, push, or pull goods weighing up to 100 lbs with or without assistance.
• Manual dexterity sufficient to use all kitchen equipment safely and effectively.
• Ability to perform duties within extreme temperature environments (hot kitchens, walk-in coolers/freezers).
• Ability to work in confined spaces.
• Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing, and smiling.

BENEFITS

• 401(k)
• Dental insurance
• Disability insurance
• Employee assistance program
• Flexible spending account
• Health insurance
• Life insurance
• Paid time off
• Vision insurance
• Room Discounts
• Employee Food and Beverage Discounts
• Free Employee Meals