Kitchen Supervisor

Kitchen Supervisor is responsible for the day-to-day production of the kitchen.

QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE

• High school diploma or equivalent.
• Three to five years culinary experience in a multi unit hotel or conference center.
• Previous experience supervising a staff of fifteen or more employees.
• Three years culinary training.
• Knowledge of culinary departments.
• Good working knowledge of basic accounting.
• Creative, innovative and assertive personality.
• Excellent communication skills.

ESSENTIAL FUNCTIONS

• Operate the kitchen in a profitable manner as outlined in the annual budget.
• Supervise and participate in the preparation and execution of the Banquet.
• Monitor production and quality levels of all food products.
• Train, develop and maintain employee skills and relations.
• Monitor executive steward responsibility.
• Oversee incoming food product to insure proper quality.
• Inspect all refrigeration and dry storage for proper handling and rotation.
• Observe cafeteria to insure proper quality at all times.
• MARGINAL FUNCTIONS
• Ability to work any assigned shift/work schedule.
• Develop and maintain ongoing education programs for sanitation and safety.
• Write description of the evening in the log book.
• Any other task, written or verbal, assigned by Management.

ENVIRONMENT

• Inside kitchen standing on hard vinyl floors. Busy noisy environment.