Kitchen Supervisor (Supervisor de Cocina)

Azul Hospitality•Detroit, MI

3d•$26 - $26•Onsite

About The Position

The Kitchen Supervisor oversees kitchen staff and food preparation to ensure timely service and consistent food quality and presentation. The role includes opening and closing duties, stocking and maintaining work areas, preparing ingredients, cooking food to recipes and established standards, and supporting banquet preparation. The supervisor coordinates kitchen staff, verifies prepared food meets quality and quantity requirements, and works closely with the Executive Chef, Sous Chef, and related departments. The position also involves maintaining sanitation, health, and safety standards; assisting with guest inquiries; following company and safety policies; and reporting maintenance or safety issues. Regular attendance, participation in scheduled training and meetings, and flexibility to work varying schedules based on hotel business needs are required.

Requirements

High school education or equivalent.
Minimum of 2 years of cooking experience.
Food Handler certification required.
Ability to speak, read, write, and understand the primary language used in the workplace.
Good verbal and written communication skills.
Excellent leadership capability and customer relations skills.
Detail-oriented, with strong organizational and communication skills.
Basic computer skills and basic computational ability.
Ability to handle internal and external customer interactions with patience, tact, and diplomacy and collect accurate information to resolve conflicts.
Self-driven and able to work independently.
Experience using cutting tools, cookware, and bakeware.
Knowledge of cooking procedures and methods, including grilling, baking, and boiling.
Ability to perform the essential functions with or without reasonable accommodation.
Ability to work varying schedules based on hotel business needs, and attend scheduled training sessions and meetings.
Ability to maintain a neat, clean, and well-groomed appearance according to company and property standards.

Nice To Haves

Cooking experience in a high-volume setting is preferred.

Responsibilities

Complete opening and closing duties, including setting up supplies and tools, cleaning equipment and areas, and locking equipment doors.
Set up, stock, and maintain work areas and prepare ingredients by portioning, chopping, and storing food.
Prepare and cook food according to recipes, quality and presentation standards, and food preparation checklists.
Read menus to estimate food requirements and help the Executive Chef and Sous Chef order food from suppliers.
Assist with food preparation for banquets.
Assist in training new culinary staff members.
Coordinate and expedite kitchen staff to support timely service and consistent food quality and presentation.
Prepare customer food items to predetermined quality standards in a timely and consistent manner.
Measure and mix ingredients using kitchen utensils and equipment.
Operate large-volume cooking equipment, including grills, deep-fat fryers, and griddles.
Set up stations with the mise en place required to service functions.
Adjust temperature controls on ovens, boilers, grills, roasters, and steam kettles.
Clean food preparation areas, cooking surfaces, and utensils.
Maintain sanitation, health, and safety standards in work areas.
Verify prepared food meets quality and quantity requirements.
Supervise line associates and ensure food is prepared to company standards.
Consult daily with the Executive Chef and Sous Chef and coordinate with other departments involved in functions.
Assist with guest inquiries and follow company, safety, and security policies and procedures.
Report maintenance problems, safety hazards, accidents, and injuries.
Perform other reasonable duties assigned by managers or supervisors.