Kitchen Supervisor

Hyatt Hotels Corp.•Houston, TX

39d

About The Position

Hyspi seeks an enthusiastic Kitchen Supervisor to join team. In this role, perform all methods of cookery, portion control, garnishing of dishes and follow recipes in accordance with standards set forth by the Executive Chef. Follow direction of Executive Chef, Managing Chef and/or Sous Chefs in maintaining the highest standards of food quality, taste and production. Responsible for various assigned work stations within the kitchen, which include, but are not limited to, working with equipment such as, knives, combi ovens, sauté station, frying, ovens, plancha, char broiler, griddle, smokers, slicers, food processors, batch freezers, mixers etc. You will be part of a team that is passionate about celebrating creativity and delivering exceptional guest experiences. Hypsi, the signature restaurant at the new Hotel Daphne, located in the heart of Houston Heights is preparing to open its doors, and we're building a passionate, hospitality-driven team to bring it to life. Italian-inspired with a Houston spirit, Hypsi will launch with dinner service and expand into breakfast and lunch soon after. The menu will spotlight a robust pasta program and elegant yet approachable entrées. A signature roaming mozzarella cart will serve hand-pulled cheeses with curated add-ons like pickled vegetables, aged vinegars, and cold-pressed olive oil.

Requirements

High school diploma or general education degree
5-6 years related experience at high level restaurants and/or hotels
Must be able to speak, read, write and understand the primary language(s) of the workplace
Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals
Ability to speak effectively before groups of co-workers and sister property staff
The position responsibilities outlined above are in no way to be construed as all encompassing. Other duties, responsibilities, and qualifications may be required and/or assigned as necessary.
Must adhere to all hotel/company loss prevention guidelines.

Responsibilities

Delivers superior internal and external Hospitality, by ensuring every interaction includes outgoing and proactive guest service. Last and certainly not least, work harmoniously with fellow Associates.
Ensure the quality of the food items and notify manager if a product does not meet specifications.
Ensure production of food in a timely manner.
Prepare food so that quality, taste and appearance of food is in accordance with Horseshoe Bay Resort standards.
Control proper usage and rotation of food.
Ensure food quality and appearance on buffet, and plated food, is in accordance with HSB Resort standards.
Alert Chef or direct supervisor to any food quality issues that could have an adverse effect on HSB Resort culinary operations or our members and guests.
Maintain top organization and cleanliness in all walk-in coolers and food storage areas on a daily basis.
Maintain a neat, clean and sanitary workstation and ensure overall kitchen cleanliness
Ensure outlined prep is completed in a timely manner for the next shift.
Assist other departments as requested.
Carry out duties and responsibilities of job as deemed necessary by Resort Executive Chef, Managing Chef or Sous Chef on duty, be willing to see and adjust to changes which may occur in work environment and/or workload.
Make sound judgment calls and decisions based upon principles set forth by the HSB Resort culinary management team.
Operate within established guidelines, policies, standards and constraints set forth by HSB Resort.
Perform other job duties as assigned
Adhere to all Property and Department standards including Safety Guidelines.
Attend all Property and Departmental Trainings and Meetings as instructed.
Wash, slice, peel, butcher various foods to prepare for cooking or serving.
Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling or piercing them with utensils.
Ensure work procedures, quality standards and menu specifications are adhered to.
In an open kitchen, Member and Guest interaction are a must. Engage the Member/Guest each time they are within 10 feet of your area. Explain product, ask questions and build positive relationships with our member/guests.
Coordinate and communicate on orders with dining room team. Complete opening, closing and other side duties as assigned by the supervisors.
Be in constant communication with Lead Cook and Sous Chefs.
Pass all tests given including the training in order to retain the knowledge needed to be an effective team member.
Maintain a well-groomed, neat and clean appearance, in accordance with our Property and Local Health Code Standards