Kitchen Supervisor - Lightburn's

Overview

A Kitchen Supervisor is responsible for preparing hot and cold foods, ordering all product, scheduling of staff and overseeing all prep.

Additional duties include developing less skilled positions and fulfilling a leadership role. Meet with the front of house supervisors daily to review staffing, food requirements and special events.

Produce accurate quantities of food, following the recipes and philosophies of Stonewall Resort. Use products to their full potential, minimizing waste and using proper food rotation principles.

Oversee all production pertaining to shift on duty. Communicates effectively with peers and supervisors. Flexibility in dealing with business levels and front of house.

Handle special requests and complaints. Coordinate special events with Conference Services and Front of House Management.

Comply with all sanitation standards and health department regulations as outlined in the training manual. Must be trained and able to follow the policies and procedures of Local health code regulations and Benchmarks Internal Sanitation Audit.

Must have knowledge of proper use and follow correct procedure for chemical usage in the kitchen. Assist in the training of new employees utilizing the 90 day training checklist.

Must be at station in uniform ready to work at the time shift starts. Must comply with grooming standards as outlined in the Employee Handbook and training manual for kitchen employees, hair must be restrained and there is no jewelry allowed.

Must wear proper uniform as provided by Stonewall Resort at all times. Must wear black, non-skid type shoes provided by you.

Must leave work area clean and sanitized at end of each shift. Carry out the policies and procedures of Stonewall Resort and Benchmark Hospitality International while maintaining the highest degree of professionalism and teamwork atmosphere as per standards of service.

Perform personnel-related functions such as coaching, counseling, and discipline. Prepare documentation as outlined in the employee handbook.

Follow safety procedures to ensure a safe working environment. Provide assistance in other job classification as determined necessary by immediate superior.

TOOLS, MACHINES, AND / OR EQUIPMENT USED Environment includes drastic temperature changes from 0 degrees to 110 degrees.

Must be able to work with and around potentially dangerous equipment such as deep fryers, ovens, steamers, mixers, grinders, slicers, etc.

Additional equipment includes dishwashers, knives, proof boxes, refrigerators, freezers, grills, smokers, and broilers. Must be able to work under fluorescent lighting.

Qualifications Must be skilled in the preparation of vegetables, meats and fish. Must have knowledge of buffet preparations;

line cooking, soups and sauces. Position requires ability to perform basic supervisory skills and must comply with qualifications and essential functions for Lead Cook position.