Supervisor - Kitchen

About the Role

To ensure proper service from the front line, banquet, and pantry cooks, including training cooks and maintaining proper sanitation levels. The Hotel operates 24 hours a day, 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.

Responsibilities

• Supervise cooks and cold pantry’s food production; verify items against recipe cards and ensure use records are followed for all items served.
• Monitor line set up prior to all meal functions to ensure maximum efficiency during meal periods.
• Enforce equipment maintenance and kitchen "clean as you go" policy.
• Assist in cross-training and training new employees on the service line.
• Assist the Chef in maintaining quality and appearance standards on the front line.
• Prepare daily preparation lists for production and assist in scheduling/ordering.
• Read and employ math skills to follow recipes accurately.
• Prepare broiled and sautéed food items according to standard recipes and guest specifications.
• Visually inspect, select, and use only high-quality food items for menu preparation.
• Check and control proper storage of products, ensuring portion control for quality maintenance.
• Maintain cleanliness of refrigeration, equipment, storage, and working areas to comply with health department regulations.
• Maintain logs for cooling, heating, and temperature control.
• Adhere to all company policies, safety, and security procedures.
• Follow fire prevention and emergency procedures; report unsafe conditions, accidents, or injuries to management.
• Utilize protective equipment and ensure a safe work environment.
• Maintain a neat, clean, and well-groomed appearance per team member standards.
• Perform related duties as requested by management and assist other kitchen personnel when needed.

Requirements

• Hold a current Food Handler Card.
• One to two years of supervisory experience in a kitchen environment.
• Basic knowledge of food and beverage preparation, service standards, guest relations, and etiquette.
• Good working knowledge of broiler and sauté cooking fundamentals.
• Understanding of accepted sanitation standards.
• Knowledge of operating kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles, etc.).
• Basic mathematical skills for recipe measurements, requisition amounts, and portion sizes.
• Basic English proficiency to understand inquiries and communicate instructions.
• Ability to comprehend written product labeling for safe application of products and processes.
• Ability to operate beverage equipment (e.g., coffee maker).

Physical Demands

• Ability to lift, carry, push, or move goods weighing up to 100 lbs using a hand cart/truck.
• Sufficient manual dexterity to use kitchen equipment (knives, spoons, spatulas, tongs, slicers, etc.).
• Ability to work in extreme temperature ranges and confined spaces.
• Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing, and smiling.