Kitchen Supervisor - Boeing Center at Tech Port

Legends Global•San Antonio, TX

16d

About The Position

ASM Global, the leader in privately managed public assembly facilities, has an excellent and immediate opening for a Kitchen Supervisor position with ASM Global/TechPort Center and Arena. The Kitchen Supervisor will be responsible for the preparation of food in a timely, efficient, sanitary, and consistent manner. The kitchen supervisor must be prepared to work in a fast-paced, high-pressure work environment, while maintaining the organizational ability to identify and act on job duties quickly and effectively. The kitchen supervisor must be prepared to work as a team member in a dynamic workplace, follow all safety procedures, and have a high threshold for heat and stress in a kitchen environment

Requirements

High school diploma or general education degree (GED) required
Must be Serve-Safe certified
Must have ability to take directions and effectively perform the work.
At least (3) year experience in a food service preparing meals.
And (2) years kitchen managers experience.
Ability to produce high quality food in a fast-paced environment.
Positive, customer service oriented attitude always.
Strong knowledge of sanitary practices.
Maintains proper grooming and dress code standards.
Work ethic encourages strong urgency and quality in a team environment.
Ability to work with other staff members in the facility.
Ability to undertake and complete multiple tasks.
Attention to detail.
Requires moderate physical efforts. Standing, carrying, bending, stretching, stooping, pulling and pushing, lifting of weights up to 50 pounds.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to move around the facility; to stand for long hours during events; talk and hear.
This position may require work inside or outside of the building, as needed by events.

Responsibilities

Supervise all line cooks during service ensuring proper set up and break down of service area
Set up stations and collect all necessary supplies to prepare menu for service.
Ensures line cooks Prepare a variety of foods, meat, seafood, poultry, vegetable, and cold food items.
Ensures all food items are covered, dated, and correctly stored food.
Insures all goods are stocked before each shift and maintains sufficient levels of food products at line stations to assure a smooth service period.
Use food preparation tools in accordance with manufactures instructions.
Oversee the preparation and cooking of food to ensure quality standards are met.
Close the kitchen correctly and follow the closing checklist for kitchen stations.
Maintain, prepared, and sanitary work area always.
Assists and approves the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas per ASM Global and Chefs guidelines.
Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.
Performs additional responsibilities, although not detailed, as requested by the Executive Chef at any time.
Prepare dishes for customers with food allergies or intolerances.
Make sure all storage areas are tidy and all products are stored appropriately.
Constantly use safe and hygienic food handling practices.
Returns dirty food preparation utensils to the appropriate areas.
Assist with all duties as assigned by Executive Chef.
Train new kitchen staff on cooking techniques, presentation standards, and kitchen protocols.
Adhere to strict grooming standards and policies of company for themselves and the employees.
Perform other duties as assigned and deemed necessary.
This position has all the responsibilities for kitchen operation in the absence of the Chef.
Makes the Chef aware of any food or HR issues.
Ensures all kitchen staff have clocked in or out of their shift and make sure they take their breaks at the appropriate time.
Mentor’s employees to better service standards through setting good examples and practices.
Opening or closing any food service area.
Keping inform chefs on low inventor on the daily basics.