Kitchen Supervisor

Reports to: Sous Chef/Executive Sous-Chef

Status: Non-Exempt

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Job Summary:

The Kitchen Supervisor will be responsible for preparing the kitchen in a multitude of tasks to include the day to day preparation of the meals within all the F & B outlets and to continually uphold the standards in accordance to the Tribute standards.

 

**Please note, The Karol Hotel is a drug-free workplace. Pre-employment screening, to include a background test and drug screen, is required for all candidates offered a position.

 

Essential Functions

 

  • Assist with the day to day managing of the kitchen staff
  • Basic vegetable prep – peeling, slicing, dicing, and portioning
  • Basic & advanced sauce prep – to include stocks, salad dressings, vinaigrettes, emulsifications,
  • Butchering – processing whole poultry, fish, and primal cuts of larger animals
  • General cleaning – to include equipment, floors, walls, coolers, and freezers
  • Dishwashing – all Karol kitchen staff wash dishes
  • Line cooking – working with other cooks under the supervision of the chef
  • Plating dishes – presenting food for guest to the chef’s specifications
  • Expediting – assisting chefs in directing the flow of service from the kitchen to the dining room
  • Assist with plate-up presenting food for guest to the chef’s specifications
  • Ability to understand and communicate kitchen orders
  • Ability to work efficiently and effectively
  • Ability to perform all functions in the kitchen and assist where needed
  • Ability to work under pressure
  • Ability to work long hours standing over hot stoves and grills.
  • Ability to work as a team in a stressful, fast-paced environment
  • Knowledge of different cooking recipes and all kitchen equipment
  • Able to make great quality food
  • Follow Safe Staff sanitary compliance throughout every area working in the kitchen
  • Follow all safety procedures to include knife safety
  • Restock clean dishes, flatware, and all cooking equipment to the appropriate storage areas
  • Maintain the kitchen work area in an orderly and clean condition
  • Clean or prepare various foods for cooking or serving to include peeling vegetables, portioning products, etc.
  • Follow proper hand washing procedures
  • Stock supplies for the kitchen in specified locations and maintain area in order
  • Sweep, scrub, mop floors. Wipe walls, coolers, freezers and equipment
  • Sort and remove trash and clean the garbage cans/whales daily
  • Maintain trash area and place in proper area for pickup
  • Assist with loading and unloading of food deliveries and supplies
  • Maintain a professional presentable uniform and personal grooming
  • Able to effectively communicate with the team on a daily basis
  • Maintain a sense of ownership for the hotel/restaurant

 

Qualification Standards

Education & Experience

  • High School diploma or equivalent or higher
  • Minimum of 1-year experience in restaurant
  • Previous culinary kitchen experience preferred
  • Excellent customer service skills
  • Excellent communication skills, both verbal and written

 

Physical Demands

  • Ability to sit or stand for extended periods of time
  • Ability to communicate clearly
  • Corrected vision to normal range
  • Ability to use knives and kitchen machinery safely and effectively.
  • Ability to lift 20 pounds or more
  • Long hours sometimes required

 

Mental Demands

  • Make sound judgments quickly
  • Ability to work with others in a high demand kitchen
  • Work on multiple tasks, making appropriate progress towards deadlines
  • Able to work independently, take direction and provide direction to others
  • Manage differing personalities within the kitchen, the hotel and the community
  • Maintain the highest degree of confidentiality
  • Ability to work effectively in stressful, high pressure situations
  • Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying and solving problems as necessary

Career Information

Date Posted:
October 20, 2019

Career Category: