Cook Supervisor - DT

TENTAC ENTERPRISES LLC•Bloomington, IL

33d•$18 - $20•Onsite

About The Position

The Cook Supervisor oversees daily kitchen operations, ensuring food preparation and cooking meet the hotel's standards for quality, presentation, and sanitation. This role involves supervising kitchen staff, managing inventory, maintaining cleanliness, and assisting in menu planning and cost control. The cook supervisor is responsible for preparing all food items, based on standardized recipes, for the conference center, lobby bar and events, while maintaining the highest standards to produce an appealing and appetizing product.

Requirements

Any equivalent combination of education, training and experience which provides the required knowledge and abilities may be considered sufficient.

Nice To Haves

Minimum of 2 years hospitality
Culinary education or certification

Responsibilities

Coordinate all food orders between stations and food servers.
Assist in directing and correcting the presentation and portioning of food for all functions.
Adhere to policies and procedures regarding sanitation and sanitary food handling.
Ensuring the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county, and company health regulations and safety regulations.
Have thorough knowledge of menus and the preparation required, according to hotel standards.
Prepare and display buffet food items according to the hotel standards.
Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking.
Recognize quality standards in fresh vegetables, fish, dairy, and meat products.
Knowledge of herbs and spices and proper use of each.
Maintain clean and sanitary environment with knowledge of proper food handling, storage, and sanitation.
Prepare food for as required, following specifications on Event Orders.
Ensure all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Executive Sous Chef.
Assist food stations as scheduled by the Chef or Executive Sous Chef.
Know the location and operation of all fire extinguishing equipment.
Practice safe work habits at all times to avoid possible injury to self or other employees.
Use Production Charts as specified by hotel’s standards.
Be able to support any position in the Kitchen that is in need of help.
Perform additional duties as the need arises
Possess considerable knowledge in food preparation, presentation and portion control.
Ability to plan, organize and direct the activities of employees in the kitchen area.
Ability to develop an effective working relationship with fellow employees and supervisors.
Ability to read, write and communicate effectively with co-workers and patrons
Promotes 100% guest satisfaction throughout the property. Instills the 100% guest satisfaction objective to Departmental and hourly associates
Ensures that all guest related issues are resolved in a manner consistent with the company’s goals and objectives
Perform other duties and responsibilities as requested (i.e., special guest requests)
Adheres to all Federal, State, and corporate policies in all functions
Other duties as assigned