Kitchen Supervisor

Mainsail Lodging & Development•Atlanta, GA

About The Position

We’re looking for enthusiastic, fun, and energetic people who take the work seriously, but not themselves. Let’s see if we’re a fit. We hope so. The Kitchen Supervisor will be responsible for supervising the day-to-day operations of the kitchen as set forth by the Executive Sous Chef and Director of Food & Beverage. Assist in the day-to-day managing of the kitchen staff and operations as set forth by the Executive Sous Chef Assist in the scheduling of kitchen staff Basic vegetable prep to include peeling, slicing, dicing, and portioning Basic and advanced sauce prep to include stocks, salad dressings, vinaigrettes, and emulsifications Butchering – processing whole poultry, fish, and primal cuts of larger animals General cleaning to include equipment, floors, walls, coolers, and freezers Dishwashing – all kitchen team members wash dishes Line cooking – working with other cooks under the supervision of the chef Plating dishes – presenting food for guests to the chef’s specifications Expediting – assisting chefs in directing the flow of service from the kitchen to the dining room Demonstration cooking – assisting chefs and guest chefs with presentations Assist with banquet plate ups, presenting food for guests to the chef’s specifications Ability to understand and communicate kitchen orders Ability to work efficiently and effectively Ability to perform all functions in the kitchen and assist where needed Ability to work under pressure Ability to work long hours standing over hot stoves and grills Ability to work as a team in a stressful, fast-paced environment Knowledge of different cooking recipes and all kitchen equipment Able to make great quality food Follow SERV safe sanitary compliance throughout every area working in the kitchen Follow all safety procedures to include knife safety Restock clean dishes, flatware, and all cooking equipment to the appropriate storage areas Maintain the kitchen work area in an orderly and clean condition Follow proper hand-washing procedures Stock supplies for the kitchen in specified locations and maintain area in order Sort and remove trash and clean the garbage cans / whales daily Maintain trash area and place in proper area for pickup Assist with loading and unloading of food deliveries and supplies Maintain a professional presentable uniform and personal grooming Able to effectively communicate with the team daily Maintain a sense of ownership for the hotel / restaurant Other duties as assigned.

Requirements

4-year degree in an accredited culinary college
Minimum of 5 years’ experience in a restaurant.
Ability to work efficiently and effectively
Ability to perform all functions in the kitchen and assist where needed
Ability to work under pressure
Ability to work long hours standing over hot stoves and grills
Ability to work as a team in a stressful, fast-paced environment
Knowledge of different cooking recipes and all kitchen equipment
Able to make great quality food
Follow SERV safe sanitary compliance throughout every area working in the kitchen
Follow all safety procedures to include knife safety
Able to effectively communicate with the team daily
Ability to sit or stand for extended periods of time
Ability to communicate clearly
Corrected vision to normal range
Ability to use knives and kitchen machinery safely and effectively
Ability to lift 50 lbs.
Ability to work long hours as needed
Make sound judgments quickly
Ability to work with others in a high demand kitchen
Ability to communicate and receive constructive feedback and instruction
Work on multiple tasks, making appropriate progress towards deadlines
Able to work independently, take direction, and provide direction to others
Manage differing personalities within the kitchen, the hotel, and the community
Maintain the highest degree of confidentiality
Ability to work effectively in stressful, high-pressure situations
Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying, and solving problems as necessary

Nice To Haves

Prior supervision of staff preferred.
Excellent customer service skills
Excellent communication skills, both verbal and written

Responsibilities

Supervising the day-to-day operations of the kitchen as set forth by the Executive Sous Chef and Director of Food & Beverage
Assist in the day-to-day managing of the kitchen staff and operations as set forth by the Executive Sous Chef
Assist in the scheduling of kitchen staff
Basic vegetable prep to include peeling, slicing, dicing, and portioning
Basic and advanced sauce prep to include stocks, salad dressings, vinaigrettes, and emulsifications
Butchering – processing whole poultry, fish, and primal cuts of larger animals
General cleaning to include equipment, floors, walls, coolers, and freezers
Dishwashing – all kitchen team members wash dishes
Line cooking – working with other cooks under the supervision of the chef
Plating dishes – presenting food for guests to the chef’s specifications
Expediting – assisting chefs in directing the flow of service from the kitchen to the dining room
Demonstration cooking – assisting chefs and guest chefs with presentations
Assist with banquet plate ups, presenting food for guests to the chef’s specifications
Ability to understand and communicate kitchen orders
Restock clean dishes, flatware, and all cooking equipment to the appropriate storage areas
Maintain the kitchen work area in an orderly and clean condition
Follow proper hand-washing procedures
Stock supplies for the kitchen in specified locations and maintain area in order
Sort and remove trash and clean the garbage cans / whales daily
Maintain trash area and place in proper area for pickup
Assist with loading and unloading of food deliveries and supplies
Maintain a professional presentable uniform and personal grooming
Able to effectively communicate with the team daily
Maintain a sense of ownership for the hotel / restaurant
Other duties as assigned.