Kitchen Supervisor

Temecula Creek Inn • Temecula, CA

70d

About The Position

Essential Purpose: To assist with the planning, ordering and production of food items for each respective food and beverage outlet or kitchen. To prepare meals in accordance with portion and quality standards. Essential Duties: To plan, prepare and execute all of the meals for the Snack Bar, Cork Fire Kitchen & Banquets and to establish pars and rotation schedule for evolving menus with the Sous Chef, Chef de Cuisine and Executive Chef. To rotate all food product in walk-in, reach-ins and dry storage to ensure the FIFO principles and to maximize product usage and minimize waste. To establish and maintain cleanliness in all culinary areas and refrigeration. To place weekly orders through Chefs or Purchasing that reflect menu and current business levels. To prepare special meals, as requested, by guests with dietary restrictions. To focus on preparing healthier options for outlets, being mindful of preparation and ingredient content in the outlet offerings. To review Snack Bar sheets daily to establish work detail lists for production and to maintain par levels. To maintain a reference file of all costed recipes. To work with Stewarding to ensure safe delivery of all food items to be served in Snack Bar. To maintain sufficient prepped backup so that if/when there are food shortages in Snack Bar outlets can be replenished quickly and efficiently. To ensure that during days off there is ample communication with the Chefs to go over plan as to what will be produced for both outlets and by whom. To maintain and strictly comply with proper storage procedures and state sanitation and health regulations and to promptly notify Sous Chef, Chef de Cuisine and Executive Chef of any needed repairs. To assist in the supervision of day-to-day operation of the kitchen, as needed, and to check the method of preparation, portion, sizes and timeliness of food preparation and to control food usage to minimize waste. To inventory and supply storage areas as needed, to accommodate business needs. To order all foods from store room. To follow all specified procedures to open or close the kitchen. To assume all duties of the Sous Chef in his/her absence. To maintain food quality for all stations in restaurant kitchen. To promote & comply with all policies and procedures of Temecula Creek Inn. To immediately report all suspicious occurrences and hazardous conditions. To maintain the cleanliness and safety of work areas at all times. To practice safe work habits at all times, to avoid injury to self and others. To ensure safe work practices of all Kitchen staff, including compliance with company and departmental safety rules and regulations and the proper use and handling of all relevant equipment. To conduct departmental safety training for all new Kitchen employees, before they begin to work. To conduct monthly departmental safety meetings with Executive Chef and Executive Sous Chef. To attend all mandatory meetings, as directed. To perform other tasks, including cross-training, as directed.

Requirements

• English fluency required; Spanish fluency helpful.
• Culinary graduate with knowledge of all facets of kitchen operations and production.
• Minimum three years prior hotel/kitchen experience, including one year of supervisory experience.
• Familiar with OSHA, SB198, local Department of Health regulations, and relevant laws governing hazardous substances.
• Demonstrated ability to train staff and ensure luxury resort customer service.
• Strong written and verbal communication skills.
• Detail oriented, organized, and efficient.
• Safety-minded with high quality standards for production and service.
• Good team player with customer service focus.
• Ability to effectively manage staff to maintain high morale and productivity.

Responsibilities

• Plan, prepare and execute all meals for the Snack Bar, Cork Fire Kitchen & Banquets.
• Establish pars and rotation schedule for evolving menus with the Sous Chef, Chef de Cuisine and Executive Chef.
• Rotate all food product in walk-in, reach-ins and dry storage to ensure FIFO principles.
• Establish and maintain cleanliness in all culinary areas and refrigeration.
• Place weekly orders through Chefs or Purchasing that reflect menu and current business levels.
• Prepare special meals for guests with dietary restrictions.
• Focus on preparing healthier options for outlets.
• Review Snack Bar sheets daily to establish work detail lists for production.
• Maintain a reference file of all costed recipes.
• Work with Stewarding to ensure safe delivery of all food items.
• Maintain sufficient prepped backup for food shortages.
• Ensure communication with Chefs regarding production plans during days off.
• Comply with proper storage procedures and health regulations.
• Assist in the supervision of day-to-day kitchen operations.
• Check method of preparation, portion sizes, and timeliness of food preparation.
• Control food usage to minimize waste.
• Inventory and supply storage areas as needed.
• Order all foods from the store room.
• Follow specified procedures to open or close the kitchen.
• Assume all duties of the Sous Chef in his/her absence.
• Maintain food quality for all stations in the restaurant kitchen.
• Promote and comply with all policies and procedures of Temecula Creek Inn.
• Report all suspicious occurrences and hazardous conditions.
• Maintain cleanliness and safety of work areas.
• Practice safe work habits to avoid injury.
• Ensure safe work practices of all Kitchen staff.
• Conduct departmental safety training for new Kitchen employees.
• Conduct monthly departmental safety meetings.
• Attend all mandatory meetings.
• Perform other tasks, including cross-training, as directed.

What This Job Offers

• Job Type: Full-time
• Education Level: Bachelor's degree
• Number of Employees: 251-500 employees