Kitchen Supervisor | Kitchen Notes

JOB DESCRIPTION

No Job Description for a position can possibly include all duties which may be requested by guest or required by the hotel.  The objective of all positions is to effectively provide the services personally, or to immediately refer requests to the appropriate department manager. The following is a summary of the major responsibilities of the position.

DEPARTMENT:         Food & Beverage | CulinaryJOB TITLE:        Kitchen Notes Kitchen SupervisorREPORTS TO:        Chef de Cuisine, Sous Chef

JOB PURPOSE:        To ensure all prep items are prepared and stored to properSpecifications.

ESSENTIAL JOB FUNCTIONS:

•    Utilize a hands-on approach to training and developing kitchen staff.•    Ability to instill safety and sanitation habits in all employees. •    Teach employees the importance of consistency in preparation and presentation. •    Thorough knowledge of food handling and preparation techniques. •    Ensure the level of quality, portion control, and plate presentation is adhered to consistently. •    Supervise daily food preparation for assigned areas. •    Prep, stock, and rotate line to ensure ample supply of products is maintained. •    Work closely with wait staff to exceed guest expectations. •    Supervise the preparation of all items on prep list following standard procedures•    Maintain high quality at all times. Inspect all food products for quality when working on prep list and service line. •    Check portion control, weights and counts prior to function. •    Fire all food for service and to serve on line. •    Maintain/check cooking times and temperatures. •    Follow all storage procedures when taking food out of walk-in and when returning food to walk in. •    Maintain cleanliness of work area at all times. •    Keep walk-in, prep area and equipment up to Health Department and EcoSure standards at all time.•    Prepares all food items according to standard recipes and as specified on guest check, to ensure consistency of product.•    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 in order to comply with health department regulation. •    Good working knowledge of the fundamentals of cooking i.e., sauces, stocks and cooking procedures.•    Ensure that level of quality, portion control, and plate presentation is adhered to consistently. •    Consistently check line plating and quality.•    Comply with attendance rules and be available to work on a regular basis. •    Perform any other job-related duties as assigned.

QUALIFICATIONS:•    Candidate is required to have at least 2 years culinary experience in a hotel or restaurant kitchen •    Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff. •    Ability to teach employees importance of, and how to interact with internal/external guests and courteously solve internal requests.•    Ensure that all health standards are consistently maintained.•    Ensure all safety and security policies and procedures are followed.•    Ability to train a staff to produce high volumes of work while maintaining quality per Omni standards.•    Must be familiar with batch and quantity cooking in a high-volume restaurant.•    Excellent written and verbal communication skills as well as organizational skills. •    Candidate must be creative and up to speed on new concepts and food trends. •    Must have basic mathematical skills and be able to adhere to recipes.•    Must work well with others and be able to effectively train culinary staff.•    Self-motivated, and ability to work with limited supervision. •    Ability to write and perform daily prep list and par sheets.•    Requires a working knowledge of sanitation standards.  •    Eye/hand coordination needed to use all kitchen equipment.  •    Highly motivated self-starter focused on quality, organization, cleanliness and teamwork. •    The ability to work in a fast-paced high-pressure work environment while executing delegated tasks and assignments.•    Ability to prioritize, organize and follow up.•    Ability to produce high volumes of work while maintaining quality per Omni standards.•    Culinary degree and/or formal training preferred.•    The ability to stand/walk for long periods of time and lift/carry/push/pull up to 50 pounds. Requires repetitive motion with both hands and occasional bending/stooping/kneeling. •    Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell.•    Flexible schedule to include nights, weekends, and holidays.

ENVIRONMENT & POSITION ANALYSIS:•    Move, bend, lift, carry, push, pull, and place objects weighing up to 70 pounds without assistance. Stand or walk for an extended period or for an entire work shift.  Requires repetitive motion.

TOOLS & EQUIPMENT:•    Cooking utensils and equipment, pots, pans, slicer, knives, VCM, robot coups, blenders, burr mixers, ovens, grills, stoves, flat tops, salamanders