Employee Dining Room Supervisor - Rocky Mountain

Xanterra Travel Collection•Estes Park, CO

8d•$20•Onsite

About The Position

Oversees all culinary operations for the employee dining room. This includes supervising and cooking alongside a small staff. Creating a quality product in a timely manner for all guests, employees, at Rocky Mountain National Park. Planning menus and ordering all food.

Requirements

Previous restaurant supervisory and/or management experience essential.
Must be ServSafe certified.
Must have knowledge of HACCP.
Must understand and enforce FIFO (First In-First Out) procedures.
Knowledge of basic sanitation and kitchen equipment skills.
Comprehending and extending/converting recipes.
Working knowledge of all positions supervised.
Working knowledge of all equipment used within the food and beverage operation.
Knowledge of all procedures and policies used within the food and beverage operation and company.
Ability to creatively problem solve and select a course of action.
Ability to teach and motivate employees and supervisors to accomplish goals.
Ability to organize and prioritize workload and follow-up with specific timelines.
Thoroughly complete all assigned food preparation and side work duties in a timely manner.
Ability to communicate in a positive, efficient manner, and hold individuals accountable for their responsibilities.
Must be able to foster cooperation among a diverse workforce, Work well with all staff members.
Ability to follow directions.
Must be able to stand for long periods of time, approximately eight hours.
Ability to work in a hot environment for long periods of time, approximately eight hours.
Ability to work independently.
Must be able to lift and carry a minimum of 50 pounds.
Must be able to bend, stretch, and reach for extended periods of time.
Perform all daily cleaning assignments as scheduled by supervisor.

Nice To Haves

Previous line or batch cooking experience helpful.
Menu planning capabilities preferred.

Responsibilities

Perform all duties toward the goal of providing excellent guest service in an efficient manner.
Perform all duties with respect to the Company’s Core Values, Mission Statement, and guest services standards.
Help maintain budgeted food cost by portion control, utilizing leftovers, controlling waste, adjusting par values to meet business levels, and working with crew.
Being responsible for the kitchen and pantry to ensure food quality and presentation.
Monitoring FIFO (First In-First Out) making sure each area is properly labeled.
Making sure recipe books and portion controls are in use and being followed.
Perform an accurate inventory on all food and beverage items at the end of every fiscal month.
Responsible for prep, set-up, service, clean up, and restocking of cook lines and appropriate prep areas.
Responsible for maintaining cleanliness of the kitchen area, working on a schedule to deep clean all equipment on a rotational basis throughout the season.
Enforce HACCP food sanitation program for entire EDR.
Adhere to all sanitation requirements including product rotation, temperature maintenance and record keeping, storage procedures, cooking requirements, and handling techniques.
Maintain temperature logs as required; regularly take temperatures of food items and equipment to ensure everything is temping correctly.
Maintain awareness of food cost; plan and prepare meals that are within the EDR budget.
Cross-utilizes product to reduce waste.
Read and follow any given recipes with consistency and accuracy each time.
Complete any designated prep list in an efficient and timely manner.
Perform all duties in an efficient and productive manner with little to no supervision.
Follow all food safety guidelines at all times including when storing food.
Accepting deliveries from vendors, communicating any discrepancies or substitutions to the warehouse supervisor, or general manager.
Accurately sort and store all inventory.
Maintain accurate logs and records to track and account for all product as it is received.
Inspect all product as it is received to ensure all is in good and usable condition and proper quantity count.
Ensure that all employees receive appropriate training for their position and training is documented appropriately.
Work alongside staff, leading with a positive and professional example.
Delegate tasks while leading by example.
Ensure all schedules for the next week are checked and posted at least two weeks prior to the start of the new schedule.
Ensure all employees receive informal feedback from their supervisor on a regular basis and written evaluations periodically.
Ability to complete orders, by the plate or pan properly, according to approved menu specs, and in a timely manner.
Ability to work from prep and par lists and follow standardized recipes. Commit food specifications to memory.
Develop and maintain positive communication and teamwork with all co-workers and supervisors.
Conduct should be professional, with the awareness that all actions and communications are within the staff’s view. Ensure a congenial atmosphere for all.
Work closely with the F&B manager to ensure all prep work is complete and accurate.
Work closely with the general manager, ordered food from Sysco and local vendors is accurate and on schedule.
Maintain appearance and uniform standards.
Work quickly, efficiently, and safely with all kitchen equipment.
Guarantee appropriate personnel coverage for every shift. Cover personnel shifts as needed.
Adhere to and enforce all food safety requirements and train all employees in ServSafe protocol.