Kitchen Supervisor

The Legacy Resort and Spa • San Diego, CA

1d • $28 - $28 • Onsite

About The Position

The Kitchen Supervisor is responsible for all aspects of the kitchen such as menu plans, operations, recipes, portion and inventory control, food quality, and employee supervision with direction from the Executive Sous Chef. This position oversees executing the food in the main kitchen and is responsible for growing and developing the product and profitability of the food service program. In addition, the Kitchen Supervisor provides a consistent product and experience achieving revenue targets and managing costs as well as ensures all staff under direct supervision are focused and demonstrating a guest centric attitude and culture. The Kitchen Supervisor ensures proper service from the front line through quality control; training of line cooks and ensures proper sanitation levels while coordinating plans and supervising the production, plating and presentation of the food in a cost effective, safe manner to meet/exceed customer expectations and attract future business. This position is based out of the Legacy International Campus in San Diego, CA. Must maintain confidentially and be able to work the assigned schedule.

Requirements

• More than two years of post-high school education; culinary, sales and service background required.
• Requires five to ten years of employment in a related position.
• Must speak, read, and write in fluent English; second language is a plus.
• San Diego Food Handler’s Certificate required.

Nice To Haves

• College degree in related field preferred.
• Experience in a resort hotel is preferred.
• First Aid, CPR and defibrillator certifications preferred.

Responsibilities

• Supervises the daily production of food, ensures preparation, plating and presentation standards are maintained, the appropriate quantity of food is prepared, and safety standards and regulations are followed to provide top quality food.
• Directs kitchen associates and servers by training, developing, empowering, coaching, counseling, resolving problems, demonstrating open communications, conducting work performance evaluations, and salary reviews, as well as recommending discipline when appropriate.
• Oversees the cooks and cold prep food production on the front line; checks all items against the recipe cards, verifies the use records are followed for all items served and that food is presented in an efficient, quality manner.
• Works closely with the Executive Sous Chef on production and controls for proper recipe execution and waste management.
• Monitors the line set up prior to all meal functions to ensure maximum efficiency during meal periods.
• Controls and monitors the maintenance/sanitation of the kitchen, restaurant, and equipment to ensure a healthy, safe work environment, which meets/exceeds federal, state, corporate, and franchise standards and regulations.
• Ensures and monitors proper receiving, storage (including temperature setting) and rotation of food products to comply with Health Department regulations, including coverage, labeling, dating, and placing items in proper containers to ensure product freshness.
• Checks to see that all equipment in the kitchen is clean and in proper working condition and wirework tickets for any equipment in need of repair.
• Supervises daily cleaning, inventorying of walk-ins and reach-ins.
• Executes and promotes the accident prevention to minimize liabilities and related expenses.
• Displays positive leadership characteristics, which inspire associates to meet and exceed standards.
• Demonstrates a working knowledge of all hotel and campus safety and security procedures as required maintaining a secure and safe environment for employees as well as guests.
• Reports any unusual occurrences and/or request to the Executive Sous Chef.
• Other duties as assigned.
• Our hotel’s primary goal is to provide hospitality and exceed guest expectations for levels of service, quality, consistency and attention to detail — all team members are evaluated against this standard.
• A hotel operates 365 days a year, 24 hours a day.
• You may also be directed to assist in areas of the hotel outside of your typical work areas.
• We are one united team that succeeds because individuals understand the importance of assisting wherever they are needed.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed