Kitchen Supervisor

Human Resources•Dallas, TX

1d•Onsite

About The Position

Pacific Hospitality Group provides a unique value proposition to investors and team members through our owner/operator approach. We are a family focused company committed to long-term holds that enable us to grow our business and our team members. Our vision is to enrich people’s lives by offering memorable experiences, giving back to our communities and honoring God in all that we do. We are focused on long-term value creation and sustainable growth. Our Guiding Principles: Integrity, Compliance, Value Creation, Principled Entrepreneurship, Customer Focus, Knowledge, Change, Humility, Respect, & Fulfillment

Requirements

Knife skills knowledge preferred.
Active state ServeSafe food handler card.
Positive contributions to the team and positive moral to continue the company culture.
Ability to read and interpret documents such as recipes, safety rules, operating and maintenance instructions, and procedure manuals.
Must be able to speak, read, write and understand English to understand instructions, safety rules, and communicate with guests.
Must have a valid, current Food Handlers Card or willingness and ability to obtain one within 30 days of employment.

Nice To Haves

One-Two years prior restaurant food prep experience.
Culinary degree or training desired.
Prior line cook experience.
Possess an in-depth knowledge of restaurant food preparation, professional cooking and knife handling skills.
Requires ability to serve needs of guests and team through verbal face-to-face interactions.
Must demonstrate positive attitude and professional demeanor.
Requires communication and interpersonal skills and commitment to a high level of guest satisfaction.

Responsibilities

Cooking all menu items for Lunch, Dinner, and Banquet meal functions.
Provide guidance to team for proper preparation techniques.
May be responsible for doing inventory and placing accurate orders to ensure smooth service and not running out of items.
Must be able to communicate with guests and front of house employees in a professional manner.
Responsible for ensuring entire team is following proper food handling requirements as indicated by law.
Supports an environment of high efficiency, quality and customer service.
Maintains detailed knowledge of all menus, recipes, food quality standards and regulations.
Works on prepping for assigned meal periods.
Responsible for correctly presenting and portioning of food.
Ensures food leaves the kitchen simultaneously and in a timely fashion, is of high quality, and is prepared according to order.
Participates in preparation of food items, such as salads, soups, sauces, meats, and vegetables according to prescribed recipes and guidelines.
Bakes, roasts, broils and steams meats, fish, vegetables and other foods. Adds seasoning to foods during mixing or cooking, according to recipe and adjusts as needed.
Reads menu to estimate food requirements and requisitions food from storage.
Observes and tests foods being cooked and uses thermometer to ensure food is cooked and maintained at proper temperature.
Carves meats, portions food onto serving plates, adds gravies and sauces and garnishes servings.
Follows all standard food handling, sanitation and health department guidelines. Ensures compliance with federal, state, local and company health, safety, and sanitation standards.
Must wear non-slip, oil resistant shoes. Follows all safety policies and procedures. Acts on reports of potential safety issues or whenever observed and takes immediate action to resolve in emergency situations. OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety. Team members will be trained in the proper use and care of assigned PPE if applicable. The hotel provides the required PPE. Team members have responsibility to report defective, damaged or lost PPE or equipment that does not fit properly to their Manager. Maintains strict compliance with hotel's Hazardous Material (HAZMAT) program and familiarizes self with current MSDS.