Kitchen Supervisor

Department: Food & Beverage

Reports to: Chef

Status: Non-Exempt

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Job summary:

The kitchen supervisor will be responsible for preparing the kitchen in a multitude of tasks to include the day to day preparation of the meals within all the f & b outlets and to continually uphold the standards in accordance to Innovation Hotel’s standards and Mainsail Lodging & Development’s standards.

Essential functions

• Assist with the day to day managing of the kitchen staff
• Assist the executive chef with scheduling of kitchen staff
• Basic vegetable prep – peeling, slicing, dicing, and portioning
• Basic & advanced sauce prep –to include stocks, salad dressings, vinaigrettes, emulsifications,
• Butchering –processing whole poultry, fish, and meats

• General cleaning – to include equipment, floors, walls, coolers, and freezers
• Dishwashing –all kitchen staff wash dishes
• Line cooking –working with other cooks under the supervision of the chef
• Plating dishes – presenting food for guest to the chef’s specifications
• Expediting –assisting chefs in directing the flow of service from the kitchen to the dining room
• Assist with plate up presenting food for guest to the chef’s specifications
• Ability to understand and communicate kitchen orders
• Ability to work efficiently and effectively
• Ability to perform all functions in the kitchen and assist where needed
• Ability to work long hours standing over hot stoves and grills.
• Ability to work as a team in a stressful, fast-paced environment
• Knowledge of different cooking recipes and all kitchen equipment
• Follow safe staff sanitary compliance throughout every area working in the kitchen
• Follow all safety procedures to include knife safety

• Restock clean dishes, flatware and all cooking equipment to the appropriate storage areas.
• Maintain the kitchen work area in an orderly and clean condition.
• Clean or prepare various food for cooking or serving to include peeling vegetables, portioning products, etc.
• Follow proper hand washing procedures
• Stock supplies for the kitchen in specified locations and maintain area in order
• Sweep, scrub, mop floors.  Wipe walls, coolers, freezers and equipment
• Maintain trash area and place in proper area for pickup
• Assist with loading and unloading of food deliveries and supplies

• Maintain a professional presentable uniform and personal grooming
• Able to effectively communicate with the team on a daily basis
• Maintain a sense of ownership for the hotel / restaurant

Hotel performance

• Ensure successful performance assisting guests with an exceptional experience

Qualification standards

Education & experience

• High school diploma or equivalent or higher
• Minimum of 3 years’ experience in restaurant and/or hotel
• Previous culinary kitchen experience preferred
• Excellent customer service skills
• Excellent communication skills, both verbal and written

Physical demands

• Ability to sit or stand for extended periods of time
• Ability to communicate clearly
• Ability to use knives, kitchen machinery safely and effectively.
• Ability to lift 20 lbs. Or more when needed
• Long hours sometimes required

Mental demands

• Make sound judgments quickly
• Ability to work with others in a high demand kitchen
• Work on multiple tasks, making appropriate progress towards deadlines
• Able to work independently, take direction and provide direction to others
• Manage differing personalities within the kitchen, the hotel and the community
• Maintain the highest degree of confidentiality
• Ability to work effectively in stressful, high pressure situations