Kitchen Supervisor | Neighborhood Services

  Position: Kitchen Supervisor Department: Culinary Purpose: To provide technical and administrative assistance to the Executive Sous Chef and ensures effective operation of the kitchen and food production outlets. Reports to: Sous Chef, Executive Sous Chef and Executive Chef   Essential Functions:   Controls the quality and consistency of all food served. Creates and adjusts work schedule according to workloads and occupancy.  Order and receive ingredients and culinary supplies. Consistently conduct departmental line-ups. Maintains cleanliness of all food prep and production areas. Conducts a month end inventory of all products. Ensure work areas are set no less than 15 minutes prior to service. Ensure all food supplies necessary for service are in appropriate supply on a timely basis. Assist in controlling food cost. Assist in producing and plating plates. Prepare and properly store food items for advanced production. Report any maintenance or security problems to the appropriate department promptly Participate in menu development. Meet deadline for projects and new requests Assist to staff’s hiring and training. Attendant BEO meetings Responsible for product availability for all outlets items. Directs proper sanitation of all kitchen facilities and equipment. Keep kitchen clean and organize in day-to-day operation Ensure staff follows Ecosure rules and procedures. Ensure that all kitchen equipment is in good working order. Direct proper maintenance of all walk-in coolers (rotation of food products and cleanliness). Monitor and control daily food production. Monitor safety of staff. Maintain good working relationship with Front of the House Managers. Conducts pre-shift with AM and PM kitchen staff. (Daily briefing regarding daily operation and special activities). Have clear understanding of department expectations, communicate them to the rest of the associates, and execute them within proper guidelines. Checks and controls prep and inventory lists. Attendant stand up, F&B meeting and staff meeting Maintain food par level. Organize to delivery food to function 45 minute prior event start.     Hotel Specific Essential Functions:   Tools and Equipment: Cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives Oven, grill/stove burners, microwave appliances,   Working Environment: Interior of hotel, in restaurant and kitchen areas, with exposure to humidity, steam and extreme temperatures. Exposure to Food and Beverage hazardous cleaning chemicals. Exposure to food items and beverages.