F&B Supervisor

Description

• Prepare and cook a variety of dishes according to recipes, portion standards, and quality expectations.
• Supervise and support kitchen staff during service, ensuring smooth workflow and communication.
• Monitor food preparation, cooking, and holding times to ensure timely delivery and food safety.
• Ensure cleanliness, organization, and sanitation of all kitchen areas and equipment.
• Assist with training new kitchen staff and provide ongoing coaching and feedback.
• Maintain inventory levels by tracking usage, assisting with ordering, and minimizing waste.
• Coordinate with the Sous Chef or Executive Chef to execute daily specials and menu changes.
• Uphold all food safety and sanitation standards, including proper storage, labeling, and FIFO rotation.
• Fill in for other cooks as needed and handle multiple stations during peak service times.
• Supervise the kitchen by directing employees on job duties and daily tasks.
• Assist Managers in documenting and evaluating employees.
• Create and implement the daily specials.
• Communicate observations of the performance of employees to culinary management.
• Always maintain soap and sanitation buckets at each station.
• Open kitchen and Close kitchen in the absence of culinary leadership.
• Adhere to all prepared written recipes for all menu items.
• Report out-of-stock items to the culinary leadership.
• Prepare all sauces and all dishes for breakfast, dinner menus.
• Help set up the restaurant and employee cafeteria buffet as applicable.
• Prepare all menu and featured items under the Executive Chef’s direction.
• Supervise and assist dishwashers and pantry personnel.
• Perform the duties of the Prep List schedule.
• Assist with banquet preparation.

• 2+ years of cooking experience in a professional kitchen, with leadership experience preferred.
• Solid knowledge of cooking techniques, kitchen equipment, and food safety protocols.
• Strong organizational skills and attention to detail.
• Ability to lead by example and communicate effectively with team members.
• Serv Safe or equivalent food safety certification (required or willing to obtain).
• Strong attention to detail, organization, and time management.
• Ability to follow recipes and take direction.
• Ability to work in a high-pressure, fast-paced environment.
• Physical stamina for standing, lifting, and working in a hot kitchen for extended periods.
• Must be available for evenings, weekends, and holidays.
• Must know the English language to effectively communicate with guests, associates, and vendors.
• Ability to scrupulously follow all Step Stone and hotel policies and procedures.
• Attend required meetings.