POOL BAR & CAFÉ KITCHEN SUPERVISOR

Wine Road Vintners•Temecula, CA

9h•$25 - $27

About The Position

The Seasonal Kitchen Supervisor is responsible for all day-to-day food production including that used for the Pool Bar & Café kitchen; ensuring quality, consistency and presentation are of the highest standard. Assists Executive Chef in developing menus, recipes and daily food purchase needs. Supervises kitchen staff and monitors their daily production and training. Maintains highest professional food quality and sanitation standards.

Requirements

Ability to provide direction to associates and treat all associates in a respectful manner.
Exhibits integrity (honesty and truthfulness).
Has attention to detail.
Encourages a friendly and approachable work environment; mentoring and empowering staff.
5+ years’ experience as a Cook in a hotel, restaurant or similar venue.
Comfortable with all aspects of product/supplies specifications, purchasing, receiving, storage and issue.
Ability to assist in the creation of all menus needed in the restaurant and banquet operation.
Maintain daily food and labor costs that are acceptable to company.
Understands federal, state, and local food sanitation regulations.
Monitor food safety & sanitation, keeping within health codes.
Ability to make quick and sound decisions.
Computer skills with Microsoft Word and Excel.
Expert food knowledge and food paring with wine.
Background in training of cooking staff.
Superior guest interfacing skills as it relates to daily operations. Ability to take directions.
Must have or have the ability to obtain a Riverside County Food Handler’s Card.

Responsibilities

Supervises daily kitchen operations for the Pool Bar and Café, ensuring efficient service, food quality, and adherence to company standards.
Supervises food production and all kitchen activities in compliance with company policies, brand standards, and all federal, state, and local regulations.
Supervises, trains, and supports kitchen staff on proper procedures, food handling, and company values and service standards.
Collaborates with the Executive Chef on menu development, including seasonal updates, recipe creation, and product consistency across kitchen operations.
Creates daily specials utilizing available inventory to maximize profitability and minimize waste.
Supervises inventory processes and ordering, including food and supply purchases from approved vendors, checking in deliveries, and ensuring product quality and cost control.
Creates and maintains par levels, prep sheets, and inventory tracking tools to support efficient operations and reduce waste.
Trains kitchen staff to properly receive, inspect, and verify all incoming products for quality and accuracy.
Works with the Executive Chef to support labor scheduling and preparation of weekly labor reports.
Supervises compliance with labor laws and company policies, including meal and rest breaks and overtime approvals.
Supervises and maintains cleanliness, sanitation, and safety standards in all kitchen and storage areas.
Ensures adherence to environmental standards set by the winery.
Supervises kitchen operations in the absence of the Executive Chef, ensuring continuity of service and standards.
Reports emergencies, accidents, injuries, safety hazards, and maintenance issues to management in a timely manner.
Performs additional duties as assigned by the Executive Chef.