Kitchen Supervisor

SUMMARY
To provide culinary, administrative, and leadership assistance to the Executive Chef, Chef de Cuisine and Sous Chef The kitchen supervisor ensures effective, efficient operation of the kitchen outlet and assumes the leadership role in the absence of the Executive Sous Chef, Chef de Cuisine and Sous Chef.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Assist the Chefs in the design and implementation of menus appropriate to the outlet
Supervise a staff of cooks of diverse backgrounds and training to produce consistently superior cuisine
Plan and organize production, purchasing and scheduling
Establish professional demeanor and standards of the management team for the outlet
Delegate responsibility effectively to use the strengths of the entire culinary team
Maintain proper maintenance of all walk-in coolers and storage areas
Monitor daily food production with hands-on control
Demonstrate a thorough mastery of all cooking techniques: sauté, braise, poach, grill, fry, steam, etc.
Possess a thorough knowledge of methods of preparation of stocks, classical and modern sauces
Demonstrate knowledge of all meat and fish butchery and portioning
Create innovative dishes and plate presentations
Work quickly and efficiently to meet deadlines and demands of business
Check staffing, uniforms, daily production sheets, etc
Check production for all meal periods to ensure consistency
Train staff on all menu items
Demonstrate responsibility for food and labor costs in outlet
Other duties and responsibilities may be assigned. The employee is expected to work in other areas of the hotel when needed to assist operations to perform job duties not necessarily contained in this job description
Maintain open availability to work both AM and PM shifts at any assigned station

EDUCATION / EXPERIENCE
The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Three years progressively responsible culinary experience in the relevant cuisine.
Demonstrated ability to lead and provide effective discipline to a team of cooks. Culinary degree or relevant experience
REQUIREMENTS
Physical demands
While performing the duties of this job, the employee is frequently required to stand, walk, talk and hear
The employee is frequently required to use hands to finger, handle, or feel materials, objects, tools, or controls; reach with hands and arms
 Employee must be able to occasionally lift up to 25lbs
Communication
Ability to satisfactorily communicate in English with guests, management and co-workers to their understanding
Ability to provide legible communication
Computer skills
WORK ENVIRONMENT
The work environment characteristics described here are representative of those that an employee must be able to handle to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform in this environment.
Noise level in the work environment is usually moderate.