Kitchen Supervisor

Overview

As a Kitchen Supervisor, you will prepare high-quality meals in accordance with standardized recipes and presentation guidelines. You’ll work closely with the culinary team to ensure timely, safe, and delicious food service for guests. This role requires attention to detail, efficiency, and a passion for hospitality in a fast-paced kitchen environment.

• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
• Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.
• Meet with the Executive Chef/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Ensure that opening shift completes startup of kitchen line and designated prep work according to department procedures.
• Complete opening duties: set up work station with required mise en place, tools, equipment and supplies according to standards.
• Inspect the cleanliness and working conditions of all tools, equipment and supplies.
• Ensure everything complies with standards.
• Check production schedule and pars with each station or every cook.
• Establish priority items for the day.
• Inform the Executive Chef or Sous Chef of any supplies that need to be requisitioned for the day’s tasks.
• Transport supplies from the storeroom and stock in designated areas.
• Fabricate meat, fish and fowl for menu items when needed.
• Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies. Maintain throughout the shift.
• Start prep work on items needed for the particular menu of the day.
• Prepare all menu items following recipes and yield guides, according to department standards.
• Inform the Executive Chef/Sous Chef of any shortages before items run out.
• Monitor performance of assigned staff and ensure all procedures are completed to the departmental standards; rectify deficiencies with respective personnel.
• Be aware of all guest counts and count all food amounts.
• Communicate any assistance needed during busy periods to the Executive Chef/Sous Chef to optimize service to guests.
• Inform Executive Chef/Sous Chef of any items that can be used in daily specials or elsewhere.
• Maintain production charts according to department standards.
• Maintain proper storage procedures as specified by the Health Department and hotel requirements.
• Minimize waste and maintain controls to attain forecasted food cost.
• Disinfect and sanitize cutting boards and worktables.
• Transport empty, dirty pots and pans to the pot wash station.
• Direct and assist Stewards in order to make cleanup a more efficient process.
• Breakdown work station and complete closing duties according to departmental standards: return all food items to the proper storage areas; rotate all returned products; wrap, cover, label and date all items being put away; straighten up and organize all storage areas.
• Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves; return all unused and clean utensils/equipment to specified locations.
• Ice down hot items from the steam table so they cool quickly.
• Turn off all equipment not needed for the next shift.
• Make sure all seafood is iced down and meats are stored on clean pans.
• Check on every station’s closing procedure before leaving.
• Review status of work and follow-up actions with the Executive Chef/Sous-Chef before leaving.
• Successfully complete the training certification process.

• Assist with inventories as scheduled.
• Follow maintenance program and cleaning schedule.
• Perform duties in other areas of the kitchen as assigned.
• Work at off-premise functions.
• Attend designated meetings.

• Ability to perform job functions with attention to detail, speed and accuracy.
• Ability to prioritize, organize, delegate work and follow through.
• Ability to be a clear thinker, remain calm and resolve problems using good judgment.
• Ability to work well under pressure of meeting production schedules and timeliness for guest food orders.
• Ability to maintain good coordination.
• Ability to transport cases of received goods to work station; pots and pans of food from storage/prep areas to the serving line.
• Ability to work a five+ hour shift in hot, noisy and sometimes close conditions.
• Ability to work with all products and food ingredients involved.
• Ability to use all senses to ensure quality standards are met.
• Ability to differentiate dates.
• Ability to operate, clean and maintain all equipment required in the job functions.
• Ability to comprehend and follow recipes.
• Ability to perform job functions with minimal supervision.
• Ability to work cohesively with co-workers as part of a team.
• Must have own tools.
• Artistic talent.
• Good culinary knowledge of cooking basics.
• Ability to create specials or special recipes.

The physical demands described here are…