Kitchen Expo- Bistro Clymer, NY

The Kitchen Expo reports to the Executive Sous Chef & Executive Chef with direction from the Director of Hospitality to prepare food in accordance with resort specifications in a high volume, fast paced fine dining kitchen. The Kitchen Supervisor is directly responsible for exceeding guest expectations by providing maintaining quality standards / consistency and providing direction to line level staff.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

• Act as a working leader for the line staff, including: providing direct assistant during high volume operation, running expo line in absence of Executive / Sous Chef and providing assistance to any vacant or busy stations.
• Work in a team environment to produce an efficient food service while handling multiple priorities with a high degree of professionalism.
• Use a wide variety of complex cooking techniques to prepare meats, fish, vegetables and other foods in accordance with resort manuals and instruction from Executive / Sous Chef or Director of Hospitality.
• Weigh, measure, and mix ingredients according to recipes or as instructed using various kitchen utensils and equipment.
• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
• Observe and test foods to determine if cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Plate all food items in accordance with guest orders and company specifications then places on line for pick-up.
• Monitor line staff to ensure proper food preparation methods, portion sizes, and garnishing and presentation of food.
• Coordinate assignments of line staff to ensure strict quality standards, economical use of food and timely execution.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Provide shift supervision for kitchen staff, including: relieving employees for meal periods and dismissing employees early/requiring additional hours worked based on business need and within the confines of labor law / company policy.
• Responsible for closing kitchen approximately 5-nights / week and completing closing checklist. Inspect and clean food preparation areas, such as: equipment, work surfaces and serving areas to ensure safe food-handling prior to and after close of designated shift.
• Maintain constant communication with Executive / Sous Chef to investigate and resolve complaints regarding food quality, service or policy.
• Maintain procedures to (1) ensure the security and proper storage of inventory and equipment, (2) enforce adherence to operating instructions and minimize misuse of supplies to ensure to re-usable goods are wasted (3) analyze supplies / equipment and associated expenses, including preventative maintenance (4) research, evaluate and purchase supplies / equipment as needed.
• All other duties as assigned.

• Perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Punctuality and dependability and, if the need arises, willingness to work non-scheduled shifts.
• Proven ability to calmly multitask in a fast paced, high demand environment is required.
• Ability to communicate effectively with team members and customers in a courteous, caring and professional manner.
• Ability to follow directions and provide direct supervision with resort policies and standards in mind. Must possess superior leadership skills and demonstrate professionalism.

• Successful completion of a technical culinary education or apprenticeship program or the equivalent of education/experience preferred.
• Minimum 2-years experience in a high volume hotel or resort kitchen with a focus on fine dining preferred.
• Minimum 1-year supervisory or management experience preferred.
• Alcohol awareness certification and/or food service permit or valid health/food handler cards as required by local or state government agency.
• Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
• Standing and walking are constant conditions.
• Frequent handling of objects, reaching, maneuvering and continually positioning of oneself to perform assigned tasks.
• Ability to physically grasp and transport items up to 50 pounds, including kitchen supplies and dishware.
• Job Type: Full-time

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