Kitchen Supervisor

Aloft Lake Nona • Orlando, FL

6d • Onsite

About The Position

Aloft Lake Nona is seeking a Kitchen Supervisor to assist with leading the restaurant culinary team’s daily operations. The role plans, prepares, sets up, and provides quality food production and service for menu items and specials in designated outlets, following standards and plating guides. It maintains the organization, cleanliness, and sanitation of work areas and equipment, works the line, and helps oversee and lead line cooks, stewards, and other kitchen support roles. Areas of responsibility include food preparation for the restaurant, lounge, and support areas. The position serves Tempo+Grace and WXYZ Bar and reports to the chef de cuisine and executive sous chef.

The Kitchen Supervisor supports guest satisfaction and kitchen operations throughout the shift, including preparation, service, food storage, sanitation, waste and cost controls, and opening and closing duties. The role also assists with inventories and banquet meals, participates in meetings and training, supports team member development, and contributes to continuous improvement and the culinary department’s development.

Requirements

• Three years of experience as a Line Cook at a quality hotel or restaurant.
• A food handlers’ certificate.
• Ability to work all stations on the line.
• A minimum of three years of supervisory experience.
• Fluency in verbal and non-verbal English.
• Ability to compute basic arithmetic.
• Ability to understand and follow recipes and working knowledge of expanding and condensing recipes.
• Ability to perform job functions with attention to detail, speed, and accuracy.
• Ability to think clearly, remain calm, and resolve problems using good judgment.
• Ability to follow directions thoroughly and understand guests’ service needs.
• Ability to work cohesively with coworkers as part of a team and with minimal supervision.
• Ability to exert physical effort transporting 50 pounds.
• Ability to endure various physical movements throughout work areas.
• Ability to remain stationary for 4 to 6 hours during a work shift.

Responsibilities

• Maintain knowledge of and comply with departmental policies, service procedures, and standards.
• Know the correct maintenance and use of kitchen equipment.
• Anticipate guests’ needs, respond promptly, maintain positive guest relations, and resolve complaints to ensure guest satisfaction.
• Maintain cleanliness, sanitation, and organization in assigned work areas.
• Meet with chefs to review assignments, anticipated business levels, changes, and other job-related information.
• Complete opening duties, including turning on specified equipment, filling the steam table, unlocking secured areas, checking production schedules and pars, establishing priorities, identifying supply needs, transporting and stocking supplies, and beginning preparation.
• Organize ingredients and prep items needed from different areas so they are ready for service, and continue preparation after a meal period for the next service.
• Check workstation POS printers and ensure they are ready for service.
• Prepare menu items according to recipes and yield guides.
• Inform front-of-house staff about items that are 86'd and the availability of menu specials.
• Communicate assistance needs to the Chef on Duty during busy periods.
• Follow Health Department and hotel requirements for food storage.
• Minimize waste and maintain controls to meet forecasted food costs.
• Transport dirty pots and pans to the pot wash station and direct and assist Stewards with cleanup.
• Complete closing duties, including returning, wrapping, covering, labeling, and dating food; organizing storage areas; cleaning work areas and storage equipment; returning clean utensils and equipment; turning off equipment not needed for the next shift; and restocking depleted items.
• Review work status and required follow-up actions with chefs before leaving.
• Assist with scheduled inventories and plate banquet hot meals as assigned.
• Follow the maintenance program and cleaning schedule, perform duties in other kitchen areas as assigned, and attend designated meetings.
• Uphold company values and set an example for others.
• Make optimal use of financial resources, participate in ongoing training, and encourage team members’ personal development.
• Continuously evaluate and improve operations and contribute to the development and vision of the culinary department.

Benefits

• Team Member Travel Program with complimentary and discounted stays at CoralTree Hospitality properties.
• Unlimited discounted rates for friends and family.
• Pre-tax flexible benefit plan covering healthcare and dependent care expenses.
• Medical, dental, vision, life, and disability benefits.
• Pet insurance.
• 401(k) plan with company match.
• Employee Assistance Program.
• Paid time off and holidays.
• Team member discounts from travel, entertainment, and retail brands.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed