- SR. KITCHEN SUPERVISOR - HILTON PHOENIX RESORT AT THE PEAK

Hours: AM and PM shifts including weekends and holidays

Benefits

• Team Member and Family Room Discounts for both Crescent Hotels and Resort and Hilton
• Flexible Schedules
• Career Growth & Development
• Insurance Benefit Available for both Full Time and Part Time Team Members
• 401k Plan and Company Match Program
• Vacation Pay / Sick Pay – Full Time and Part Time Team Members
• Holiday Pay – Full Time Team Members
• Amazing Recognition Programs/Giving Back – Community Outreach
• Trip Reduction Program – Resort off a Main Bus Line
• Tuition Reimbursement
• $2.00 – Team Member Lunch Program
• $300 Referral Program

Responsibilities

• Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures.
• Assist with training, recommend performance evaluations, resolve problems, provide open communication.
• Establish the day's priorities and assign production and preparation tasks for staff to execute.
• Assists in scheduling culinary team so that the proper coverage is maintained while keeping costs in line.
• Ensure that staff report to work as scheduled; document any late or absent employees.
• Create daily menu specials and receive feedback from Executive Chef and Sous Chefs.
• Review banquet event orders and make note of any changes.
• Communicate both verbally and in writing to provide clear direction to staff.
• Take physical inventory of specified food items for daily inventory.
• Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with Sous Chef.
• Ensure quality of products received.
• Meet with the Cook and Steward Teams to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.
• Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
• Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
• Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
• Monitor performance of staff and ensure all procedures are completed to the department standards.
• Assist the Executive Chef & Sr. Sous Chefs in menu development and execution.
• Ensure that excess items are utilized efficiently.
• Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Back to basics training maintained.
• Maintain hotel policies and standards.
• Perform any other job related duties as assigned.
• Comply with attendance rules and be available to work on a regular basis.

Requirements

• Must have the ability to communicate in English.
• Self-starting personality with an even disposition.
• Maintain a professional appearance and manner at all times.
• Can communicate well with guests.
• Must be willing to “pitch-in” and help co-workers with their job duties and be a team player.
• Ability to transport cases of received goods to the work stations; pots and pans of food from storage/prep areas to the serving line.
• Ability to work with all products and food ingredients involved.
• Ability to operate, clean and maintain all equipment required in job functions.
• Ability to plan and develop menus and recipes.
• Ability to apply basic supervisory skills to plan, organize, direct, coach, train and discipline, as necessary.
• Ability to ensure security of kitchen access, products and hotel property.
• Ability to operate with stress, time constraints, physical activity and continuous walking.
• Finger/hand dexterity in order to operate food machinery.
• Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule.

Skills

• Ability to perform all hourly kitchen staffs’ essential functions.
• Must be able to read, write, speak and understand English.
• Must be able to grasp, carry and or lift supplies weighing up to 50 lbs.
• Must have sufficient manual dexterity to work with knives, spatulas, spoons, tongs and other kitchen utensils.
• Must be able to operate all kitchen equipment including but not limited to, slicer, mixer, blender, stoves, oven, broiler, etc.
• Must have intermediate mathematical skills.
• Must be able to perform duties in a confined work space, standing for long periods of time and in extreme temperatures.
• Must be able to make quick and accurate decisions sometimes under stress.
• Must have a full use of senses of hearing, taste, smell, touch and sight in order to perform the essential functions of this position.