Supervisor - Kitchen

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    "requisitionDescription": "<div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><link href=\"https://static.workforcenow.adp.com/mas/mdf-components/24.28.20/styles/froala_editor.pkgd.min.css\" rel=\"stylesheet\" type=\"text/css\">&nbsp;<link href=\"https://static.workforcenow.adp.com/mas/mdf-components/24.28.20/styles/froala_style.min.css\" rel=\"stylesheet\" type=\"text/css\"><div class=\"fr-view\"><div><link href=\"https://static.workforcenow.adp.com/mas/mdf-components/24.28.20/styles/froala_editor.pkgd.min.css\" rel=\"stylesheet\" type=\"text/css\">&nbsp;<link href=\"https://static.workforcenow.adp.com/mas/mdf-components/24.28.20/styles/froala_style.min.css\" rel=\"stylesheet\" type=\"text/css\"><div class=\"fr-view\"><p id=\"isPasted\">JOB SUMMARY</p><p>To ensure proper service from the front line, banquet, and pantry cooks. &nbsp; Also, responsible for training of cooks and to ensure proper sanitation levels.&nbsp;</p><p><strong>ESSENTIAL JOB FUNCTIONS&nbsp;</strong></p><p>&nbsp;<em>This description is a summary of primary responsibilities and qualifications. &nbsp;The job description is not intended to include all duties or qualifications that may be required now or in the future. &nbsp;The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.</em></p><ul><li><strong id=\"isPasted\">&nbsp;</strong>Supervise the cooks and cold pantry&rsquo;s food production; check all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner.</li><li>Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods.</li><li>Monitor the equipment maintenance and kitchen &quot;clean as you go&quot; policy to ensure strict adherence.</li><li>To assist in cross-training employees and train new employees in their positions on the service line.</li><li>To assist the Chef in maintaining standards of quality and appearance on the front line.</li><li>Prepares daily preparation lists for production.</li><li>Assists in scheduling/ordering</li><li>Reads and employs math skills to follow recipes.</li><li>Prepares all broiled and saut&eacute;ed food items according to standard recipes and as specified on guest check, to ensure consistency of product; requires transportation of heavy food products.</li><li>Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items.</li><li>Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product.</li><li>Keeps all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.</li><li>Maintain all logs, cooling, heating, and temperature.</li><li>Adheres to all company policies and procedures.</li><li>Follows safety and security procedures and rules.</li><li>Knows department fire prevention and emergency procedures.</li><li>Utilizes protective equipment.</li><li>Reports unsafe conditions to management.</li><li>Reports accidents, injuries, near-misses, property damage or loss to management.</li><li>Provides for a safe work environment by following all safety and security procedures and rules.</li><li>All team members must maintain a neat, clean and well groomed appearance. (Specific standards outlined in team member handbook).</li><li>Perform any related duties as requested by management.</li><li>Assists other Kitchen Personnel when need.</li></ul><p>&nbsp;<em>KNOWLEDGE, SKILLS &amp; ABILITIES</em></p><ul><li>&nbsp;Hold a current Food Handler Card.</li><li>One to two years required in a supervisory role in a kitchen environment.</li><li>Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.</li><li>Good working knowledge of the fundamentals of broiler cooking.</li><li>Good working knowledge of the fundamentals of saut&eacute; cooking.</li><li>Good working knowledge of accepted standards of sanitation.</li><li>Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.</li><li>Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.</li><li>Basic knowledge of the English language sufficient to understand inquiries from team members and communicate simple instructions.</li><li>Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.</li><li>Ability to operate beverage equipment, e.g., coffee maker.</li></ul><p>&nbsp;</p><p>&nbsp;<em>PHYSICAL DEMANDS</em></p><ul type=\"disc\"><li>&nbsp;Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 100 lbs.</li><li>Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc.</li><li>Ability to perform duties within extreme temperature ranges.&nbsp;</li><li>Ability to perform duties in confined spaces.</li><li>Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling.</li></ul><p><br></p></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div>\n",
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