Ruth's Chris Kitchen Supervisor

AHC Hospitality•Grand Rapids, MI

About The Position

The Ruth’s Chris Kitchen Supervisor is to provide day to day assistance and to support the Executive Chef and Sous Chef by supervising the kitchen staff and kitchen operations. The Kitchen Supervisor is responsible for overseeing all food production, and food quality as well as job performance of Kitchen staff members in addition to the Executive Chef and Sous Chef. Assist the Executive Chef to achieve financial objectives and success by controlling inventory control and labor costs. The Kitchen Supervisor must have a high degree of commitment to food quality and safety procedures. The Kitchen Supervisor is responsible for going through event orders and daily business levels and formulating a prep list; the Kitchen Supervisor is also responsible for executing that list with a team that they lead. The Kitchen Supervisor is held to a very high standard to ensure the maintenance of high quality products. The Kitchen Supervisor will be responsible for cleaning/sanitizing their work stations, and equipment along with supervising a team to achieve the same goals

Requirements

Previous supervisor experience
Previous two years Culinary experience in Fine Dining and fast paced environment
A solid display of safe handling knife skills.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
High school diploma or equivalent preferred
Related experience is preferred.

Responsibilities

Translating event orders into a production prep list and executing with a high standard
Order an appropriate amount of ingredients to meet the restaurant needs
Communicate with both Chef’s and the kitchen staff to problem solve to ensure guest satisfaction
Understanding orders clearly and basic culinary skills
Ability to work swiftly and efficiently
Good sense of taste and smell
Ability to perform any function around the kitchen
Must be able to deliver high quality work
Knowledge about the different stations, recipes, ingredients and kitchen equipment
Ability to remain balanced and work under emergency situations and pressure
Ability to work well in a group
Ability to stand in hot places all day long
Attend departmental meetings.
Follow AHC handbook policies, Hilton, Steritech, and Ruth’s Chris standard operating procedures.
Actively working, always looking for ways to assists guests and going above and beyond to provide guest service.
Ensuring the quality and level of service that the Executive Chef, Manager on Duty and Guests expect is excellent and follows our company standards and policies.
Uses other AHC hotels and staff as resources.
Complete all daily responsibilities/cleaning task list.
Create a new prep list
Filling out temperature log at closing for all coolers and freezers.
Place a food purchasing order
Managing all kitchen employees
Following and fulfilling the duties given by the chefs
Keeping their stations clean and well prepped to execute their days required tasks
Keeping the kitchen clean and sanitized
Fulfilling duties on time so as not to disrupt guest experience
Use ingredients in the right proportion and be aware of the exact procedure of food preparation
Read and understand event orders
Follow our hotel green policies.
Ensure trash/recyclables are taken out.
Follow AHC guest service standards.
Actively work with department staff, while following all departmental rules.
Any other additional responsibilities that may be asked by General Manager, Manager on Duty or chefs.