Kitchen Supervisor

HRI Hospitality•Salt Lake City, UT

9d•Onsite

About The Position

The Kitchen Supervisor is responsible for assisting in food planning, preparation, and production that is used for our restaurant and banquet functions. This role involves executing culinary tasks, supervising kitchen staff, managing food costs, ensuring quality and presentation, and maintaining a clean and safe work environment. The supervisor will also handle guest requests, inventory, sanitation standards, and coordinate with other departments.

Requirements

High school graduate or equivalent preferred.
Must have 2 years of previous culinary supervisory experience in a similar environment.
Able to work with little or no supervision.
Read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors.
Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.

Responsibilities

Executing on and ensuring that the culinary staff is working in concert to prepare various food items and meals for hotel restaurant and catering functions, following proper food handling and safety guidelines.
Supervising, guiding and directing Kitchen employees. Providing accurate feedback on performance to the F&B manager.
Understanding food cost and portion control without sacrificing quality.
Assisting with quality and presentation issues, cleanliness and organization of the kitchen and the restaurant when necessary.
Accommodating guests’ special requests.
Responsible for Guest Satisfaction in terms of food and beverage, hospitality and service standards.
Responsible for compliance with brand standards.
Maintaining clean work area, practicing “clean as you go” policy.
Placing orders and conducting daily/weekly/monthly inventories and receiving of food & beverage product.
Practicing First-in, First Out (FIFO) to help control inventory and cost of food controls.
Assisting with any reports as required (inventory, food costs, beverage costs, etc.).
Maintaining sanitation and safety standards with anyone entering the kitchen area.
Assisting with training and monitoring kitchen personnel in the performance of their duties as necessary.
Coordinating banquet events with the Sales Department and ensuring guest satisfaction.
Watching for safety hazards, remedying them immediately and reporting them to your Department Supervisor and HR.
Assisting on the preparation of various foods while maintaining a clean area.