FT - Sr. Kitchen Supervisor - Hilton Phoenix Resort at the Peak

Crescent Careers•Phoenix, AZ

22h

About The Position

The Hilton Phoenix Resort at the Peak is looking for a FT - Sr. Kitchen Supervisor to join our amazing Team! Hours: AM and PM shifts including weekends and holidays Responsible for the administration of the entire kitchen areas in Hole in the Wall, Rico’s and Ballroom Kitchen in the absence of the Chef and/or Sous Chef’s and supports the kitchen team by promoting a safe environment and quality service. Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards.

Requirements

Must have the ability to communicate in English.
Self-starting personality with an even disposition.
Maintain a professional appearance and manner at all times.
Can communicate well with guests.
Must be willing to “pitch-in” and help co-workers with their job duties and be a team player.
Ability to transport cases of received goods to the work stations; pots and pans of food from storage/prep areas to the serving line.
Ability to work with all products and food ingredients involved.
Ability to operate, clean and maintain all equipment required in job functions.
Ability to plan and develop menus and recipes.
Ability to apply basic supervisory skills to plan, organize, direct, coach, train and discipline, as necessary.
Ability to ensure security of kitchen access, products and hotel property.
Ability to operate with stress, time constraints, physical activity and continuous walking.
Finger/hand dexterity in order to operate food machinery.
Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule.
Ability to perform all hourly kitchen staffs’ essential functions.
Must be able to read, write, speak and understand English.
Must be able to grasp, carry and or lift supplies weighing up to 50 lbs.
Must have sufficient manual dexterity to work with knives, spatulas, spoons, tongs and other kitchen utensils.
Must be able to operate all kitchen equipment including but not limited to, slicer, mixer, blender, stoves, oven, broiler, etc.
Must have intermediate mathematical skills.
Must be able to perform duties in a confined work space, standing for long periods of time and in extreme temperatures.
Must be able to make quick and accurate decisions sometimes under stress.
Must have a full use of senses of hearing, taste, smell, touch and sight in order to perform the essential functions of this position.

Responsibilities

Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures.
Assist with training, recommend performance evaluations, resolve problems, provide open communication
Establish the day's priorities and assign production and preparation tasks for staff to execute.
Assists in scheduling culinary team so that the proper coverage is maintained while keeping costs in line.
Ensure that staff report to work as scheduled; document any late or absent employees.
Create daily menu specials and receive feedback from Executive Chef and Sous Chef’s
Review banquet event orders and make note of any changes.
Communicate both verbally and in writing to provide clear direction to staff.
Take physical inventory of specified food items for daily inventory.
Requisition the day’s supplies and ensure that they are received and stored correctly.
Communicate needs with Sous Chef.
Ensure quality of products received.
Meet with the Cook and Steward Teams to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.
Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
Monitor performance of staff and ensure all procedures are completed to the department standards
Assist the Executive Chef & Sr. Sous Chefs in menu development and execution.
Ensure that excess items are utilized efficiently.
Oversee and direct training of new hires in specified phases of the kitchen operation.
Maintain an on-going training program for existing staff.
Back to basics training maintained.
Maintain hotel policies and standards.
Perform any other job related duties as assigned.
Comply with attendance rules and be available to work on a regular basis.

Benefits

Team Member and Family Room Discounts for both Crescent Hotels and Resort and Hilton
Flexible Schedules
Career Growth & Development
Insurance Benefit Available for both Full Time and Part Time Team Members
401k Plan and Company Match Program
Vacation Pay / Sick Pay – Full Time and Part Time Team Members
Holiday Pay – Full Time Team Members
Amazing Recognition Programs/Giving Back – Community Outreach
Trip Reduction Program – Resort off a Main Bus Line
Tuition Reimbursement
$2.00 – Team Member Lunch Program
$300 Referral Program