KITCHEN SUPERVISOR/CHEF TOURNANT

MDM Group Marriotts•Pinecrest, FL

3h•Onsite

About The Position

Accountable for the overall success of the daily kitchen operations. The role exhibits culinary talents by personally performing tasks while leading the staff and managing all food-related functions. It works to continually improve guest and associate satisfaction while maintaining the operating budget. The supervisor oversees all kitchen areas to ensure a consistent, high-quality product is produced and is responsible for guiding and developing staff, including direct reports. Ensuring sanitation and food standards are achieved is also a key part of the role.

Responsibilities

SUPERVISES KITCHEN SHIFT OPERATIONS AND ENSURES COMPLIANCE WITH ALL FOOD & BEVERAGE POLICIES, STANDARDS, AND PROCEDURES.
SETS A POSITIVE EXAMPLE FOR GUEST RELATIONS.
ENSURES ASSOCIATES UNDERSTAND EXPECTATIONS AND PARAMETERS.
ESTABLISHES AND MAINTAINS OPEN, COLLABORATIVE RELATIONSHIPS WITH ASSOCIATES AND ENSURES ASSOCIATES DO THE SAME WITHIN THE TEAM.
MAINTAINS PURCHASING, RECEIVING, AND FOOD STORAGE STANDARDS.
ENSURES COMPLIANCE WITH FOOD HANDLING AND SANITATION STANDARDS.
PERFORMS ALL DUTIES OF KITCHEN MANAGERS AND ASSOCIATES AS NECESSARY.
ESTIMATES DAILY EVERY WEEK AND COMMUNICATES PRODUCTION NEEDS TO KITCHEN PERSONNEL DAILY.
ENSURES HOTEL POLICIES ARE ADMINISTERED FAIRLY AND CONSISTENTLY.
ASSISTS EXECUTIVE CHEF WITH ALL KITCHEN OPERATIONS.
RECOGNIZES SUPERIOR QUALITY PRODUCTS, PRESENTATIONS, AND FLAVOR.
EMPOWERS ASSOCIATES TO PROVIDE EXCELLENT CUSTOMER SERVICE.
STRIVES TO IMPROVE SERVICE PERFORMANCE.
ENSURES COMPLIANCE WITH ALL LOCAL, STATE, AND FEDERAL (E.G., OSHA, ASI, AND HEALTH DEPARTMENT) REGULATIONS.
FOLLOWS PROPER HANDLING AND THE RIGHT TEMPERATURE OF ALL FOOD PRODUCTS.
COMMUNICATES PERFORMANCE EXPECTATIONS BY JOB DESCRIPTIONS FOR EACH POSITION.
PARTICIPATES IN THE ASSOCIATE PERFORMANCE APPRAISAL PROCESS, PROVIDING FEEDBACK AS NEEDED.
SOLICITS ASSOCIATE FEEDBACK, UTILIZES AN "OPEN DOOR" POLICY, AND REVIEWS ASSOCIATE SATISFACTION RESULTS TO IDENTIFY AND ADDRESS ASSOCIATE PROBLEMS OR CONCERNS.
BRINGS ISSUES TO THE DEPARTMENT MANAGER'S AND HUMAN RESOURCES’ ATTENTION AS NECESSARY.
RECOGNIZES SUCCESSFUL PERFORMANCE AND PRODUCES DESIRED RESULTS.
UTILIZES THE LABOR MANAGEMENT SYSTEM TO EFFECTIVELY SCHEDULE BUSINESS DEMANDS AND FOR TRACKING OF ASSOCIATE TIME AND ATTENDANCE.
TRAINS ASSOCIATES IN SAFETY PROCEDURES.
OPERATES AND MAINTAINS ALL DEPARTMENT EQUIPMENT AND REPORTS MALFUNCTIONS.
INTERACTS WITH GUESTS TO OBTAIN FEEDBACK ON PRODUCT QUALITY AND SERVICE LEVELS.
HANDLES GUEST PROBLEMS AND COMPLAINTS.
ATTENDS AND PARTICIPATES IN ALL PERTINENT MEETINGS (E.G., DAILY STAND UP, BEO, PRE-CONS, STAFF, FORECAST, DEPARTMENT, AND INTRADEPARTMENTAL).
LEADS SHIFTS WHILE PERSONALLY PREPARING FOOD ITEMS AND EXECUTING REQUESTS BASED ON REQUIRED SPECIFICATIONS.
PREPARES AND COOKS FOODS OF ALL TYPES REGULARLY OR FOR SPECIAL GUESTS OR FUNCTIONS.
SUPERVISES AND COORDINATES ACTIVITIES OF COOKS AND WORKERS ENGAGED IN FOOD PREPARATION.
CHECKS THE QUALITY OF RAW AND COOKED FOOD PRODUCTS TO ENSURE THAT STANDARDS ARE MET.
ASSISTS IN DETERMINING HOW FOOD SHOULD BE PRESENTED AND CREATES DECORATIVE FOOD DISPLAYS.