Supervisor - Hotel Kitchen

Blue Sky Hospitality Solutions•Houston, TX

5d•Onsite

About The Position

The Kitchen Supervisor, in coordination with the Executive Chef and Sous Chef, ensures the smooth operation of the kitchen, including food preparation, kitchen cleanliness, and storeroom requisitions and purchases.

Requirements

Two years of line cook experience required.
Must possess a Food Handlers Certification.
Ability to perform basic computer functions.
Proficient in Excel.
Working knowledge of food and beverage preparations, service standards, guest relations, and etiquette.
Ability to work effectively under time constraints and deadlines.
Ability to prioritize, organize, and follow up.
Ability to read, speak, and understand the English language in order to communicate with F&B staff and Sales.
Ability to establish and maintain effective working relationships with associates and guests.
Ability to effectively deal with internal and external customers with tact and diplomacy to defuse anger, collect accurate information, and resolve conflicts.
Comply with attendance rules and be available to work on a regular basis.
Able to work varied shifts, including Weekday, Evenings, weekends and holidays.
Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform and nametag.

Nice To Haves

High School Diploma is preferred or equivalent.

Responsibilities

Plan and manage the procurement, production, preparation, and presentation of all food in the hotel in a safe, sanitary, and cost-effective manner.
Oversee the work done by the team of cooks.
Ensure food is prepared to a high quality and on time.
Provide line coverage to prepare meals according to menus and recipes.
Order, receive, store, and issue all food and beverage products in the storeroom.
Manage inventory rotation and product storage standards.
Verify all requisitions are complete and closed.
Prepare a list of out-of-stock and items not received for follow-up.
Maintain cleanliness of kitchen and storerooms.
Maintain sanitation of equipment including but not limited to pots and pans, all surfaces, and floors.
Check and lock all coolers/storeroom doors before departure at the end of the day.
Follow all company safety and security policies and procedures.
Report maintenance needs, accidents, injuries, and unsafe work conditions to the Executive Chef.
Complete safety training and certifications.
Protect company assets.
Develop and support positive working relationships with others.
Support the team to reach common goals.
Ensure adherence to quality expectations and standards.
Manage guest requests, inquiries, and complaints promptly and completely.
Ensure follow-up with guests is performed in a timely manner to maintain a high level of guest satisfaction and quality service.
In the event of dissatisfaction, negotiate compromise in accordance with the “Make it Right” established guidelines.
Follow proper Hotel safety policies and procedures and use safety equipment as needed to ensure the safety of all team members during each shift.
Report all accidents and injuries in a timely manner.
Provide for a safe work environment by following all safety and security procedures and rules.
Ensure work area is clean and clear of standing water, debris, or any objects that can obstruct the job duties from being performed safely, efficiently, and effectively.
Perform any other job-related duties as assigned.