a de Cocina")

EVANS HOTELS LLC•San Diego, CA

4d•Onsite

About The Position

The Kitchen Supervisor oversees the daily operations of the kitchen, ensuring food is prepared safely, efficiently, and to the highest quality standards. This role involves supervising kitchen staff, enforcing food safety protocols, managing inventory, and assisting in menu execution. The Kitchen Supervisor acts as a bridge between kitchen staff and upper management to maintain a smooth, productive kitchen environment.

Requirements

At least 2-4 year of relevant experience and/or training.
Previous similar position in a hotel, or similar business entity preferred.
Availability to work on weekends and holidays is required.
Must be able to attain a valid San Diego County Food Handler certification upon hire.
Ability to always maintain a friendly, professional, team-oriented, positive demeanor and diplomatic attitude, especially under stress or challenges.
Ability to stand, kneel, squat for prolonged periods of time, up to and including, the entire shift and lift up to 50 lbs.

Responsibilities

Supervise the kitchen staff, including line cooks, cafeteria cooks, pastry cooks and prep cooks.
Responsible for supervising and overseeing the efficient operation of the kitchen, grab n’ go, and cafeteria areas within the establishment.
Assign tasks and ensure the kitchen is adequately staffed for service.
Participate in food preparation and cooking activities, demonstrating proper culinary techniques and maintaining high standards of taste and presentation per the Executive Chef’s direction.
Train, coach, and mentor kitchen staff to ensure skill development and adherence to standard operating procedures.
Oversee the preparation of various dishes, including appetizers, entrees, desserts, and special dishes.
Monitor food quality, consistency, and portion control to meet and exceed customer expectations.
Manage kitchen inventory, including ordering ingredients and supplies, tracking inventory levels, and minimizing waste for daily usage.
Ensure ingredient storage, rotation, daily temperature checks, and logs to minimize waste.
Enforce safety, cleanliness, and sanitation standards, training and overseeing staff for a safe work environment.
Communicate regularly, effectively and directly with Chef de Cuisine, Executive Sous Chef and Executive Chef.
Foster effective communication within the kitchen team and collaborate with front-of-house staff and management to ensure smooth service and resolve any issues promptly.
Address and resolve any kitchen-related issues, such as equipment malfunctions or ingredient shortages in a timely and effective manner.
Performs additional duties and responsibilities as directed by the leadership team.

Benefits

Hands-on manager and leadership training
Employee appreciation days
Staff awards and recognition
Company-wide beach clean-ups and volunteer opportunities
Culinary, Engineering, Housekeeping referral bonus
Other roles referral bonus
Discounted Hotel Rooms for all employees and friends & family
Free Employee Parking and/or discounted MTS Pronto Card
Free Meals & Refreshments during working shifts
Career advancements opportunities
Health (including SIMNSA), Dental, Vision, 401k with match, life insurance, sick and vacation time.
Discounts on cell phone bills, shoes, gym memberships, hotel stays at our sister properties, and more!