Kitchen Supervisor

DoubleTree•Miami, FL

1d•Onsite

About The Position

The DoubleTree by Hilton Miami Airport Convention Center is seeking an experienced Kitchen Supervisor to join our team. This position is 100% on-site, no remote work. The DoubleTree by Hilton Hotel Miami Airport Convention Center is conveniently situated just south of Miami International Airport off the Dolphin Expressway adjacent to the Blue Lagoon Business District. The hotel features 334 guestrooms, onsite dining, fitness room, outdoor pool, business center, complimentary High-Speed Internet Access, 24,000 square feet of retail space, 20,000 Square feet of Hotel Meeting and Function Space and a Convention Center with 152,000 square feet of meeting, event and exhibit space. This position will be a non-exempt position and will report to the Executive Sous Chef. As the Kitchen Supervisor you are responsible for coordinating, supervising and directing all aspects of the F&B outlets culinary operations, while maintaining profitable food costs, high quality products and service levels. He/She is expected to market ideas to promote business; reduce employees’ turnover; maintain revenue and payroll budgets and meet budgeted productivity while maintaining the quality and guest service index high. We are seeking hard-working, flexible, enthusiastic leaders to join our team and promote our culture of care!

Requirements

Bachelor’s degree in restaurant management or certification from culinary school is preferred.
A minimum of 3 years’ experience in a similar role.
Ability to work well in a stressful and fast-paced environment.
Excellent problem-solving and conflict management abilities.
Outstanding communication and organizational skills.
Must be proficient in Windows, company approve spreadsheets and word processing.
Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
Flexible and long hours sometimes required.
Ability to lift up to 50 lbs.
Must be able to evaluate and select among alternative courses of action quickly and accurately.
Must be able to multitask.
Must be able to show initiative in job performance, including anticipating what needs to be done before it becomes a necessity.
Must routinely meet deadlines.
Must be effective in handling problems in the workplace; including anticipating, preventing, identifying and solving problems as necessary.
Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the need.
Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests.
Ability to stand during entire shift.
Must be able to convey information and ideas clearly.

Nice To Haves

Bachelor’s degree in restaurant management or certification from culinary school is preferred.

Responsibilities

Assists the chef in the all food service operations and day-to-day operations of the kitchen.
Provides direction to kitchen staff, ensuring execution of all employee duties.
Monitors kitchen operations to ensure compliance with health and fire department regulations.
Ensures compliance with state, federal, and local food handling requirements and standards.
Assists in the implementation and management of kitchen and restaurant policies and procedures throughout scheduled shift.
Completes the duties of a line cook when needed, and is capable of performing the duties of all kitchen positions.
Ensures products are stored at the correct temperatures and the recipe books are up to date with current menu items, portions, and ingredients.
Ensures utilization of daily prep sheets and meat/fish yield sheets daily and that product counts are recorded accurately daily.
Participates in monthly inventory process.
Anticipates, identifies, and corrects any issues with inventory, systems, and staffing.
Monitors labor costs to attain budgeted goals within restaurant policies and procedures.
Oversees and approves training and development of kitchen staff.
Participates in the hiring process by conducting interviews and making hiring recommendations.
Assists in completion of all back-of-house employee 30-day and annual reviews.