Culinary Supervisor

Highgate Hotels•Arlington, VA

15h

About The Position

The Culinary Supervisor is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Supervisor is also responsible for controlling food and labor costs while maximizing guest satisfaction all while working in our new Commentary Restaurant.

Requirements

Maintain a warm and friendly demeanor at all times.
Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
Must be able to multitask and prioritize departmental functions to meet deadlines.
Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
Attend all hotel required meetings and trainings.
Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
Maintain high standards of personal appearance and grooming, which include wearing nametags.
Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
Must be able to maintain confidentiality of information.
Perform other duties as requested by management.

Responsibilities

Keep Sous-chef fully informed of all problems or matters requiring his/her attention.
Monitor quality of all food product and presentation.
Oversee all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen and bakery, and cold food from the pantry.
Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time.
Respond to guest complaints in a timely manner.
Ensure compliance with SOP’s in all outlets.
Ensure compliance with requisition procedures.
Monitor corporate promotions in outlets, including buffet and three-meal concept standards.
Know and enforce all local health department sanitation laws.
Know how to compute daily food cost.
Work with the Sous-Chef to create and implement menus.
Assess food portion size, visual appeal, taste and temperature of items served.
Check all stations at the beginning and end of every shift for proper food storage and sanitation.
Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories.
Prepare and checkdaily food production sheets.
Cut meat, poultry, seafood according to daily business.
Practice safe work habits at all times to avoid possible injury to self or other employees.
Use Production Charts and or Prep sheets as specified by hotel’s standards.
Be able to support any position in the Kitchen that is in need of help.
Follow all Health Department and Company regulations in regards to food and storage standards and safety.
Operate and maintain cleanliness of all kitchen equipment.
Maintain a “Clean As You Go” policy.
Assist in storage and rotation of food items according to hotel procedures.
Sign keys out and back in under supervision as needed.
Wrap, label and date all foods.
FIFO all foods.
Understand formal requisition process.
Be responsible for quality of food.