Kitchen Supervisor

Overview:

Assists the Chefs in overseeing the supervision of the kitchen staff. Prepares seasons and cookssoups meats vegetables desserts and other foodstuffs for consumption in eating establishments throughout the hotel.

Key Duties & Responsibilities:

• Performs kitchen duties including setup cleaning and break down of kitchen.
• Assists with ensuring breakfast items are cooked to standards and out on time.
• Ensures room service orders and Club Room ordersare completed and on time to Hotel standards.
• Ensuresdinner buffet is prepared as planned on time and to Hotel standards when there is an evening buffet.
• Assist Chef & Sous chefs with training of new hires and less experienced cooks and prep cooks.
• Oversees daily/monthly ASI temperature logs. Assists chefs with monthly sanitation audits.
• Breaks down and stores all leftovers of food and equipment that are utilized during your shift.
• Dates identifies and labels all food for storage in walk in reach in freezer and dry storage.
• Complies with the Clean as You Go work policy and daily sanitation projects and checklists.
• Maintains cleanliness and sanitation of all work surface areas food service areas coolers tables counters and all major appliances in the kitchen.
• Cooks orders as per ticket from any special request of guests in a positive manner.
• Starts food items that are prepared ahead of time makes sure not to prepare over estimated needs.

Education and Experience:

Must have:

• Strong Banquet food preparation skills and previous experience in upscale banquet food preparation operations.
• People skills: Needs to understand and be able to execute praising coaching & counseling procedures in a professional and effective manner.
• A good knowledge and understanding of knife skills sanitation and cooking methods and be able to apply them in food production.
• Prior experience in the preparation of food items including previous line cook experience in an a la carte restaurant required.
• A good knowledge of sanitation codes concerning food storage cross contamination food safe and danger zones.
• A good knowledge of proper cooking methods (i.e. roasting sautéing frying braising etc.)
• Good sauce knowledge (i.e. stocks mother sauces etc.).

Must be able to:

• Work either cold or hot station in an a la carte or banquet environment.
• Set up and break down a station or banquet function in a limited amount of time and work the station or banquet function to a specific standard.
• Identify food products and know which cooking method to apply.

LANGUAGE SKILLS:Ability to read and interpret documents such as recipes safety rules operating and maintenance instructions and procedure manuals. Ability to write basic reports and correspondence. Ability to speak effectively with customers or employees of organization.

MATHEMATICAL SKILLS:Ability to add subtract multiply and divide in all units of measure using whole numbers common fractions and decimals.

REASONING ABILITY:Ability to solve practical problems. Ability to interpret a variety of instructions furnished in written oral diagram or schedule form.

CERTIFICATES:Food safety (Serve safe) training certification highly desired

PHYSICAL DEMANDS:The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job the employee is regularly required to stand; walk; use hands to finger handle or feel; reach with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to climb or balance and stoop kneel crouch or crawl. The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include color vision peripheral vision and depth perception.

Crestline Hotels & Resorts is an Equal Opportunity Employer/Affirmative Action qualified applicants will receive consideration for employment without regard to race color religion sex national origin age protected veteran status sexual orientation gender identity or disability status.

Required Experience:

Manager