Kitchen Supervisor

CoralTree Hospitality • Orlando, FL

4d • Onsite

About The Position

Welcome to Aloft Lake Nona. Designed for global travelers who love open spaces, open thinking and open expression, this is where travel creates possibilities. Where style is necessary. Connectivity keeps up with you. Social scenes are vibrant. And the only direction is forward. Aloft Lake Nona seeks a Kitchen Supervisor to assist to lead the daily operations of the restaurant culinary team. In this role you will plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment. Work the line and assist to oversee and lead the line cooks, stewards, and other support roles in the kitchen. Areas of responsibility comprise overseeing all food preparation for the restaurant, lounge, and all support areas. Reporting to the chef de cuisine and the executive sous chef, this position will service Tempo+Grace and WXYZ Bar.

Requirements

• Three years experience required as a Line Cook at a quality Hotel or Restaurant.
• Food handlers’ certificate required.
• Ability to work all stations on the line.
• A minimum of three years of supervisory experience.
• Fluency in English in verbal and non-verbal.
• Compute basic arithmetic.
• Comprehend and ability to follow recipes.
• Working knowledge to Expand/Condense recipes.
• Ability to: Perform job functions with attention to detail, speed and accuracy.
• Be a clear thinker, remaining calm and resolving problems using good judgment.
• Follow directions thoroughly.
• Understand guest’s service needs.
• Work cohesively with co-workers as part of a team.
• Work with minimal supervision.
• Exert physical effort in transporting 50 pounds.
• Endure various physical movements throughout the work areas.
• Remain in stationary position for 4 to 6 hours throughout work shift.

Responsibilities

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Always maintain positive guest relations.
• Resolve guest complaints, ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Meet with chefs to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Opening Shift - Turn on specified equipment (i.e., ovens, deep fryers), fill steam table and unlock secured areas (i.e., reach-ins, walk-ins), secure keys.
• Complete opening duties: Check production schedule and pars. Establish priority items for the day. Inform chefs of any supplies that need to be requisitioned for the day's tasks.
• Transport supplies from the Storeroom and stock in designated areas.
• Start prep work on items needed for the menu of the day.
• Organize all the various prep items needed from different areas to ensure that all items are in place and ready for service.
• Continue prep work after the meal period for the next meal service.
• Check POS printer at the workstations; ensure that it is in working order and ready for service.
• Prepare all menu items following recipes and yield guide.
• Inform front of house service staff of 86'd items and amount of available menu specials throughout the meal period.
• Communicate any assistance needed during busy periods to the Chef on Duty to ensure optimum service to guests.
• Maintain proper storage procedures as specified by Health Department and Hotel requirements.
• Minimize waste and maintain controls to attain forecasted food cost.
• Transport empty, dirty pots and pans to the pot wash station.
• Direct and assist Stewards in order to make clean-up a more efficient process.
• Breakdown workstation and complete closing duties: Return all food items to the proper storage areas. Wrap, cover, label and date all stored items. Organize all storage areas. Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves. Return all unused and clean utensils/equipment to the specified locations. Turn off all equipment not needed for the next shift. Restock items that were depleted during the shift. Review status of work and follow-up actions required with the chefs before leaving.
• Assist with inventories as scheduled.
• Assist in plating up Banquet hot meals as assigned.
• Follow maintenance program and cleaning schedule.
• Perform duties in other areas of Kitchen as assigned.
• Attend designated meetings.
• Uphold company values and be an example for others to follow.
• Make optimal use of financial resources.
• Participate in ongoing training and encourage the personal development of all team members.
• Continuous evaluation and improvement of the operations.
• Be an integral part of the development and vision of the culinary department.

Benefits

• Team Member Travel Program with complimentary and discounted stays at CoralTree Hospitality properties.
• UNLIMITED Friends and Family discounted rates.
• Pre-tax flexible benefit plan for healthcare and dependent care expenses.
• Comprehensive medical, dental, vision, life, and disability benefits.
• Pet insurance.
• 401(k) plan with a company match.
• Employee Assistance Program.
• Paid time off and holidays.
• Team member discounts from top industry brands in travel, entertainment, and retail, including Apple, Live Nation, Samsung, Hertz, Sam’s Club and more.

What This Job Offers

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