Delivery hospitality, creating value... every customer, every time is our guarantee not only to our external guests, but to our team members. At Davidson, we know that is the people who operate our hotels that make the difference between average and exceptional performance. Our goal is to recruit, hire, train, support and retain the best hotel team members in the industry. We seek motivated team members who have a passion for service, know how to have fun and desire to provide legendary service. We offer competitive salaries and benefits, including medical, and 401k retirement plan. When you join Davidson Hotel Company, you become family. Join us today!

As our Kitchen Supervisor, your duties would include the following:

Oversee a station or area of the kitchen, supervising cooks and cook helpers in the preparation of menu items. Ensures safe food handling and kitchen procedures are followed and menu items are produced in a timely manner according to specifications.

Select, train, supervise, develop, discipline and counsel employees in accordance with hotel policies and procedures.

Assist in directing and correcting the presentation and portioning of food according to standards.

Communicate with Executive Chef and Sous Chef regarding problems, special needs, or any feedback concerning food service or Team Member performance

Maintain a clean and organized work area.

Monitor the quality and consistency of all food served from the lines.

Report all unsafe conditions immediately.

Assume responsibility for food quality, control and proper plate presentation on all restaurant lines.

Set up, restock, maintain and clean food preparation areas.

Display knowledge in sanitation and sanitary food handling.

Perform in the capacity of any position supervised.

Prepare food in accordance with working menus, recipe cards and photos.

Responsible for implementation of all new menu items according to specification and direction from Executive Chef.

Attend all mandatory meetings.

Apply online at www.davidsonhotels.com

 

 

 

 

 

 

 

Read and understand English.

Minimum 4 years cooking experience with at least 3 years of supervisory experience. 

Culinary background helpful.

Food/Beverage Service Worker Permit, where applicable.

Meet  minimum age requirement of jurisdiction.

Ability to communicate effectively with the public and other employees.

 

EOE/AA