This position is responsible for oversight of the kitchen staff who prepare, cook and garnish meals for hotel guests and patrons. The kitchen supervisor will provide leadership and guidance to the shift staff, and stewarding staff and will work on the hot or cold line as needed. With a focus on quality and production levels, this position will assist the culinary team with its mission to exceed customers’ expectations related to food quality and dining experience.

• Leads by example and masters both the hot and cold food item production.
• Inspects presentation quality and expedites the line as needed.
• Ability to work any station in the culinary area if required.
• Must be able to read recipes and follow measurement instructions accurately.
• While performing duties, one will be required to regularly taste, touch, and/or smell products utilizing appropriate methods to ensure quality and consistency.
• Must possess sensory awareness and color perception as well as a distinctive palette and sense of depth to aid in the performance of the culinary arts
• Maintain walking coolers, freezer, and dry storage clean, organized, and in accordance with proper sanitary food conservation.
• Assist in ordering and receiving tasks to have fully supplied the kitchen.
• Ability to use eyes and hands coordination to handle products and tools related to the successful completion of job-related tasks 
• Kitchen Supervisor must possess sensory awareness and color perception as well as a distinctive palette and sense of depth to aid in the performance of the culinary arts.
• Responsible for assisting in quality control, and consistency in food production of all food areas.
• Checks stations prior (prior to service, or meal period) to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling.
• Determine the status of outstanding safety, or equipment issues by doing daily line checks and communicating to Chef/MOD any non-existent product for both FOH and BOH.
• Assist in creating banquets, specials, and other culinary items.
• Ability to use eye and hand coordination to handle products and tools related to the successful completion of job-related tasks.
• Strong knowledge of all basic cooking techniques.
• Supervises the performance, attendance, attitudes, appearance, and conduct of the culinary team.
• Must be able to professionally communicate with all team members.
• Consistently practice safe and sanitary food handling techniques.
• Direct stewarding to maintain a clean, sanitary, safe work environment.
• Enforce workstation and equipment safety and cleanliness.
• Strong knowledge of kitchen equipment, tools, and supplies.

• Able to work flexible hours and days.
• Two-year culinary arts degree required.
• Three to five years of supervisory experience in a full service and high-volume culinary operations is required. 
• Knowledge of food safety, sanitation, food products, and food service equipment.
• Previous experience maintaining professional and respectful work relationships.
• Strong communication and leadership skills.
• Advanced organizational skills
• Bilingual in Spanish is a plus. 
• Serv Safe Certified.
• Proficiency in Microsoft Office.

Pay:$24.00hr

We offer a competitive benefit package for full-time, regular team members that includes: group medical, dental, vision, life, and disability benefits, as well as participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement and an employee assistance program. We also offer paid time off/sick time and are proud to offer participation in a 401(k) plan with a company match! 

• This job posting will close on 11/30/2024 or until the position has been filled.