Kitchen Supervisor (Supervisor de Cocina)

Azul Hospitality•Detroit, MI

3d•$26 - $26•Onsite

About The Position

The Kitchen Supervisor works in the kitchen at Hotel David Whitney in Detroit, Michigan. The position oversees line associates and coordinates kitchen staff to support timely service and consistent food quality and presentation. Duties include preparing ingredients and cooking food according to recipes and established quality, presentation, and food-safety standards; setting up and maintaining stations; assisting with banquet preparation and food ordering; and training new culinary staff. The supervisor works with the Executive Chef, Sous Chef, and other departments, and may assist with guest inquiries and other duties as assigned. The role requires regular attendance and the ability to work varying schedules based on hotel business needs, including attending scheduled training sessions and meetings. Staff must follow company, safety, security, grooming, and uniform standards. The job is primarily indoors in a temperature-controlled environment, but may involve working in freezers at -10°F and kitchens at +110°F for an hour or more. Physical duties include standing and moving for extended periods, lifting up to 45 pounds, and pushing or pulling carts and equipment weighing up to 250 pounds.

Requirements

High school diploma or equivalent education.
At least 2 years of cooking experience.
Food Handler certification.
Ability to speak, read, write, and understand the primary language used in the workplace.
Good verbal and written communication skills.
Excellent leadership 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 to gather accurate information to resolve conflicts.
Self-driven and able to work independently.
Experience using cutting tools, cookware, and bakeware.
Knowledge of cooking methods and procedures, including grilling, baking, and boiling.
Ability to work in extreme temperatures, including freezers at -10°F and kitchens at +110°F.
Ability to stand and maintain mobility for up to four hours, maneuver in limited space, and move between hotel functions and departments in a timely manner.
Ability to lift up to 45 pounds and push or pull carts and equipment weighing up to 250 pounds.
Ability to grasp, write, stand, sit, walk, perform repetitive motions, bend, climb, and use fingers, wrists, and hands for substantial movements.
Hearing, smelling, tasting, and visual abilities sufficient to assess product quality and detect emergencies; ability to communicate with staff, guests, and supervisors.
Regular attendance and availability to work varying schedules according to hotel business needs; attendance at scheduled training sessions and meetings.
Ability to maintain a neat, clean, and well-groomed appearance in accordance with company and property standards.

Nice To Haves

High-volume cooking experience is preferred.

Responsibilities

Complete opening and closing duties, including preparing supplies and tools, cleaning equipment and areas, and securing equipment.
Set up, stock, and maintain work areas and stations with the required mise en place.
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 supplies from vendors.
Assist with food preparation for banquets.
Assist in training new culinary staff members.
Coordinate and expedite kitchen staff to support prompt service and consistent food quality and presentation.
Measure and mix ingredients using kitchen utensils and equipment, including blenders, mixers, grinders, slicers, and tenderizers.
Operate large-volume cooking equipment such as grills, deep-fat fryers, and griddles.
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 that 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 departments related to hotel functions.
Assist with guest inquiries as needed.
Follow company and safety and security policies and procedures; report maintenance problems, hazards, accidents, or injuries.
Perform other reasonable duties assigned by managers or supervisors.