Kitchen Supervisor

Description

• 1) Supervises and coordinates activities of food preparation, kitchen, pantry, and storeroom personnel and purchases or requisitions foodstuffs and kitchen supplies: Plans or participates in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers.
• 2) Specifies number of servings to be made from any vegetable, meat, beverage, and dessert to control portion costs.
• 3) Supervises both front and back of the house employees to ensure that all Marriott AND Island Hospitality Specifications are followed and met.
• 4) Assists with food and non-alcohol beverage inventory
• 5) Trains new staff and helps coach existing staff
• 6) Coordinates daily with the Food and Beverage Director
• 7) Ensure quality of products and food by smelling, tasting, and taking temperature of all foods prepare in the Kitchen  

Requirements

• Culinary Degree or Strong Culinary Background