Fair Ketch - Kitchen Supervisor

Temps plein

JOBPURPOSE: The Kitchen Supervisoris responsible forsupervising and coordinating the overall operation of the culinary team within the outlet.

ESSENTIAL JOB FUNCTIONS:

• Utilize a hands-on approach to training and developing kitchen staff.

• Ability to instill safety and sanitation habits in all employees.

• Teach employees the importance of consistency in preparation and presentation.

• Thorough knowledge of food handling and preparation techniques.

• Ensurethe level of quality,portioncontrol, and plate presentation is adhered to consistently.

• Supervise daily food preparation for assigned areas.

• Prep, stock, and rotate line to ensure ample supply of products ismaintained.

• Work closely with wait staff to exceed guest expectations.

• Supervise the preparation of all items on prep list following standard procedures

• Alwaysmaintainhigh quality,inspect all food products for quality when working on prep list and service line.

• Checkportioncontrol, weights and counts prior to function.

• Fire all food for service and to serve online.

• Maintain/checkcooking times and temperatures.

• Follow all storage procedures when taking food out of walk-in and when returning food to walk-in.

• Alwaysmaintaincleanliness ofworkarea.

• Keepwalk-in, prep area and equipment up to Health Department andEcoSurestandards at alltime.

• Prepares all food items according to standard recipes and as specified on guest check, to ensure consistency of product.

• Visuallyinspects,selects, andusesonly food items of the highest standard in the preparation of all menu items.

• Checks and controls the proper storage of product,checking onportioncontrol, especially in specific cuts of meat, tomaintainquality product.

• Keeps all refrigeration, equipment, and storage and working areas in clean, workingconditiontocomply withhealth departmentregulation.

QUALIFICATIONS:

• Candidateis required tohave at least 2yearsculinary experience in a hotel or restaurant kitchen.

• Previouskitchen supervisory experience, preferred.

• Candidatemust have proven culinary skills and must be able to lead, develop, and motivate staff. 

• Ability to teach employeesimportanceof, and how to interact with internal/external guests and courteously solve internal requests.

• Ensure that all health standards are consistentlymaintained.

• Ensure all safety and security policies and procedures are followed.

• Ability to traina staffto produce high volumes of work whilemaintainingquality per Omni standards.

• Must be familiar with batch and quantity cooking in ahigh-volumerestaurant.

• Excellent written and verbal communication skills as well as organizational skills. 

• Candidatemust be creative and up to speed on new concepts and food trends. 

• Must have basic mathematical skills and be able to adhere to recipes.

• Must work well with others and be able to effectively train culinary staff.

• Self-motivated, and ability to work with limited supervision. 

• Ability to write and perform daily preplistand par sheets.

• Requires a working knowledge of sanitation standards.  

• Eye/hand coordinationneededto use all kitchen equipment.  

• Highly motivatedself-starterfocused on quality, organization, cleanliness,and teamwork. 

• The ability to work in afast-pacedhigh-pressurework environment while executing delegated tasks and assignments.

• Ability to prioritize,organizeand follow up.

• Ability to produce high volumes of work whilemaintainingquality per Omni standards.

• Culinary degree and/or formal training preferred.

• Must be able toutilizeculinary tools (knives, commercial equipment, etc.) and taste/smell.

• Maintain a professional business appearance, attitude, and performance.

• Flexible schedule to include nights, weekends, and holidays

ENVIRONMENT&POSITION ANALYSIS:

• The ability tolift upto 40lbs.,push/pull up to 50 lbs., and stand forlong periodsof time. 

• Stand or walk for an extended period or for an entire work shift.

• Requires repetitive motionwith both hands and occasional bending/stooping/kneeling. .

TOOLS& EQUIPMENT:

• Cooking utensils and equipment, pots, pans, slicer, knives, VCM, robot coups, blenders, burr mixers, ovens, grills, stoves, flat tops, salamanders