PM Kitchen Supervisor (Evenings) (Ojo Caliente)

Ojo Spa Resorts•Ojo Caliente, NM

65d

About The Position

Are you ready to take your career to the next level in a serene oasis? Ojo Caliente Mineral Springs Resort & Spa, nestled in the captivating high desert, invites individuals like you like you to contribute to our commitment to exceptional guest experiences. Why choose Ojo Caliente Mineral Springs Resort & Spa? We're not just your average resort. Our luxurious and tranquil retreat offers a range of accommodations, including spacious rooms, suites, and casitas. Ojo Caliente Mineral Springs Resort & Spa is known for its natural mineral springs, which have been attracting visitors for centuries due to their healing and rejuvenating properties. The resort offers a unique blend of relaxation, wellness, and natural beauty, making it a popular choice for those seeking a serene and rejuvenating getaway. What sets us apart? We are dedicated to gracious hospitality, learning, and teamwork. Our commitment is to creating exceptional experiences for both our guests and our employees. We offer competitive compensation and cultivate a supportive, positive work environment where everyone can thrive. Our culture is rooted in authenticity, diversity, excellence, gratitude, happiness, integrity, mindfulness, respect, and teamwork. Join us in our mission of providing genuinely gracious hospitality while stewarding and sharing sacred springs. POSITION DESCRIPTION Reporting directly to the F&B Manager, the Kitchen Supervisor is responsible for all kitchen functions, including but not limited to training kitchen employees, food purchasing, receiving, product management, preparation and maintenance of quality standards, safety, and maintaining cleanliness and sanitation standards.

Requirements

2+ years of experience in a similar position or relevant experience or training, which may be demonstrated via degree or certificate, completion of the apprenticeship.
Valid New Mexico Food Handler Manager certification and Alcohol Server Permit are required before hire.
Strong work ethic.
Punctuality, dependability, and flexibility are critical.
Strong knowledge and attention to detail on back-of-the-house operations including staff supervision, inventory controls, food/labor costs, and product quality.
Ability to work respectfully and productively with all staff, maintaining a high degree of professionalism and camaraderie, at all times.
Energetic and passionate about the resort and restaurant industries, and the providing of outstanding guest experiences. Seeks to reach or surpass high standards.
In-depth knowledge of food principles and best practices.
Creative, innovative thinking.
Passion for creating incredible food that delights and attracts customers.
Excellent communication skills.
Excellent time management, scheduling, managerial, and organizational skills.
Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure.
Exceptional standards for cleanliness, health, and safety.
Experience managing inventories and stocktaking.
Ability to work flexible hours including days, evenings, weekends, weekdays, and holidays required.
Ability to stand for eight or more hours per day, sit, reach, lift, bend, kneel, stoop, climb stairs, push, and pull items weighing up to 50 pounds at a time.
Ability to work in an environment where the employee is frequently exposed to heat, steam, and noise.
The position requires manual dexterity; auditory and visual skills; and the ability to create and follow written and oral instructions and procedures.
Consistently model and follow Core Values.

Nice To Haves

Business experience preferred.
Bi-lingual: English/Spanish a plus.

Responsibilities

Ensures that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
Responsible for ordering food products according to predetermined product specifications and receiving in the correct unit count and condition.
Ensures deliveries are received in accordance with the department’s receiving policies and procedures.
Controls food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points.
Prepares required paperwork, including forms, reports, and schedules in an organized, timely manner.
Performs any other tasks as assigned by F&B Managers in a manner consistent with expectations.
Ensures proper labeling and dating of all products.
Ensures proper food rotation protocols.
Assists the F&B Manager, to supervise the back of the house, including ongoing training, development, and follow-up. Ensures that clear feedback is provided to the kitchen team in a timely manner.
Oversees the training of kitchen personnel in the safe operation of all kitchen equipment and utensils.
Provides safety training in carrying objects and handling hazardous materials.
Attends all scheduled employee meetings and brings suggestions for improvement.
Assists the F&B Manager in managing the performance and discipline of the kitchen staff.
Provides orientation of department rules, policies, and procedures and oversees the training of new staff.
Communicates work schedules to staff in advance of the new workweek. Acts as the primary gatekeeper of the schedule, managing staff requests for schedule changes.
Assists the F&B Manager to coordinate efforts between the front and back of the house.
Models and creates a team spirit within the entire restaurant.
Works with F&B Managers to establish portion controls
Establishes standard recipe card system for all menu items.
Maintains food quality and consistency standards.
Ensures adherence to procedures and coordinates production.
Ensures that a safe, clean, and sanitary kitchen is maintained, always. Performs twice a day review of the kitchen and associated facilities. Ensures adequate opening and closing procedures are maintained.
Ensures compliance with all Federal (OSHA) and New Mexico Environment Department standards.
Oversees safety and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points.
Ensures that all equipment is kept clean and in proper working condition through personal inspection and by establishing and following preventative maintenance programs.
Trains kitchen staff in cleanliness and sanitation practices.
Maintains appropriate cleaning schedules for kitchen floors, mats, walls, hoods, equipment, and food storage areas.
Prepares and monitors daily prep production.
Expedites food preparation as necessary.
Tastes and visually inspects prepared food. Takes action to correct irregularities.
Ensures that food, garnishes, and plate presentation standards are adhered to.
Performs the duties of other kitchen positions as volume and staffing dictate.
Maintains solid knowledge of all food products.
Skillfully demonstrates a variety of cooking/culinary techniques and knife skills.

Benefits

Mission based company with values you can trust
Medical, Dental, Vision, generous 401k (with employer match) after applicable waiting periods
Employee Assistance Program (EAP)
Paid Sick Time
Paid Time Off
Ongoing training to build critical skills for current and future roles
Numerous Growth & Developmental Opportunities
Competitive Compensation
Discounted Employee Lunch
Free Lunch/Dinner on Thanksgiving & Christmas
Employee Appreciation Lunches
Above and Beyond Awards - Ojo Bucks for eligible employees
Soak in the Springs for FREE (Monday - Thursday). Free to employee and one guest (over age 13)
40% off Spa Treatments (includes private pools and private Ojitos)
40% off at the Restaurants
20% off at the Gift Shops
Discounted Lodging Rate
Hiking Trails
Ojo Santa Fe: Gym, Puppy Patch, Chicken Chat & Birthday Ojo Bucks Vouchers
Ojo Caliente: Yoga Workshops (if space available) & Monthly Birthday Treats