Cook Supervisor - DT

DoubleTree by Hilton is now seeking and experienced Cook Supervisor to join our team!

The Cook Supervisor oversees daily kitchen operations, ensuring food preparation and cooking meet the hotel's standards for quality, presentation, and sanitation. This role involves supervising kitchen staff, managing inventory, maintaining cleanliness, and assisting in menu planning and cost control. The cook supervisor is responsible for preparing all food items, based on standardized recipes, for the conference center, lobby bar and events, while maintaining the highest standards to produce an appealing and appetizing product.

Benefits:

Employer Paid Life Insurance

Employer Paid Long Term Disability

Employer Paid Short Term Disability

Paid Time Off

Medical

Dental

Vision

401K with employer match

Flexible Spending Accounts (FSA)

Voluntary Accident Coverage

Voluntary Critical Illness Coverage

Voluntary Life Insurance

Job Title:   Cook Supervisor                                 

Department:   Food and Beverage

Reports To:  Executive Chef

General Summary:

The Cook Supervisor oversees daily kitchen operations, ensuring food preparation and cooking meet the hotel's standards for quality, presentation, and sanitation. This role involves supervising kitchen staff, managing inventory, maintaining cleanliness, and assisting in menu planning and cost control. The cook supervisor is responsible for preparing all food items, based on standardized recipes, for the conference center, lobby bar and events, while maintaining the highest standards to produce an appealing and appetizing product.

Essential Functions:

• Coordinate all food orders between stations and food servers. 
• Assist in directing and correcting the presentation and portioning of food for all functions. 
• Adhere to policies and procedures regarding sanitation and sanitary food handling. 
• Ensuring the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county, and company health regulations and safety regulations. 
• Have thorough knowledge of menus and the preparation required, according to hotel standards. 
• Prepare and display buffet food items according to the hotel standards. 
• Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking. 
• Recognize quality standards in fresh vegetables, fish, dairy, and meat products. 
• Knowledge of herbs and spices and proper use of each. 
• Maintain clean and sanitary environment with knowledge of proper food handling, storage, and sanitation. 
• Prepare food for as required, following specifications on Event Orders. 
• Ensure all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Executive Sous