Kitchen Supervisor (Supervisor de Cocina)

Azul Hospitality•Coronado, CA

9d•$30 - $33•Onsite

About The Position

The Kitchen Supervisor (Supervisor de Cocina) is responsible for completing opening and closing duties, including setting up supplies and tools, cleaning equipment and areas, and securing the kitchen. This role involves preparing ingredients, cooking food according to recipes and quality standards, and maintaining sanitation and safety standards. The supervisor will also assist the Executive Chef and Sous Chef with food ordering, banquet preparation, and training new staff. Key responsibilities include coordinating kitchen staff to ensure efficient service and consistent food quality, preparing food items accurately and consistently, and operating large-volume cooking equipment. The position requires maintaining a clean work environment, verifying food quality and quantity, and supervising line associates to ensure adherence to company standards. Regular consultation with the Executive Chef, Sous Chef, and other departments is expected, along with performing other assigned duties.

Requirements

High school or equivalent education required.
Minimum 2 years cooking experience, preferably high volume.
Food Handlers certification required.
Must be able to speak, read, write, and understand the primary language used in the workplace.
Requires good communication skills, both verbal and written.
Must have excellent leadership capability and customer relations skills.
Must be detail oriented with outstanding organizational and communication skills.
Must possess basic computer skills.
Must possess basic computational ability.
Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.
Self-driven and able to work independently.
Experience in using cutting tools, cookware, and bakeware.
Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.).
Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possible for one (1) hour or more.
Must be able to stand and exert well-paced mobility for up to four (4) hours in length.
Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
Must be able to lift up to 45 lbs. as needed.
Must be able to push and pull carts and equipment weighing up to 250 lbs.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.
Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations.
Talking and hearing occur continuously in the process of communicating with other staff, guests, and supervisors.
Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
Ability to work primarily with fingers to pick, pinch, type and carry out substantial movements (motions) of the wrists and hands as well.
Regular attendance in conformance with the standards.
Upon employment, all staff is required to fully comply with Azul Hospitality rules and regulations for the safe and effective operation of the hotels facilities.
Staff members who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.
Due to the cyclical nature of the hospitality industry, staff members may be required to work varying schedules to reflect the business needs of the hotel.
In addition, attendance at all scheduled training sessions and meetings is required.

Nice To Haves

Preferably high volume cooking experience.

Responsibilities

Complete opening and closing duties, including setting up necessary supplies and tools, cleaning all equipment and areas, and locking equipment doors.
Set up, stock, and maintain work areas.
Prepare ingredients for cooking, including portioning, chopping, and storing food.
Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
Read menu to estimate food requirements and help order food from suppliers.
Assist with food preparation for banquets.
Assist in the training of new culinary staff members.
Coordinate and expedite the kitchen staff to accelerate service and ensure consistency in food quality and presentation.
Prepare food items for customers using a quality predetermined method in a timely and consistent manner.
Measure and mix ingredients according to recipes, using variety or kitchen utensils and equipment.
Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
Set up station with predetermined mise en place required to service all functions.
Adjust thermostat controls to regulate temperature of ovens, boilers, grills, roasters, and steam kettles.
Clean food preparation areas, cooking surfaces, and utensils.
Maintain sanitation, health, and safety standards in work areas.
Verify that prepared food meets requirements for quality and quantity.
Supervise line associates and ensure all food is being prepared up to company standards.
Consult with Executive Chef and Sous Chef on a daily basis as well as with other departments.
Assist with any guest inquiry.
Follow all company and safety and security policies and procedures.
Report maintenance problems, safety hazards, accidents, or injuries.
Perform other reasonable job duties as requested by direct and indirect supervisors.