Kitchen Supervisor (Centro)

No Job Description for a position can possibly include all duties which may be requested by guests or required by the hotel. The objective of all positions is to effectively provide the services personally, or to immediately refer requests to the appropriate department manager. The following is a summary of the major responsibilities of the position.

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. Tools and Equipment: Cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives Oven, grill/stove burners, microwave appliances

Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Ability to stand during entire shift. Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must work well in stressful, high pressure situations. Must maintain composure and objectivity under pressure. Other: High School diploma or equivalent and/or experience in a hotel or a related field preferred.