PM Kitchen Supervisor (Evenings)

Description

Part world-class destination, part best-kept secret, our unique spa resorts in New Mexico honor and share sacred springs while providing authentic experience sure to inspire the senses and soothe the soul. The healing waters at Ojo Caliente Mineral Springs Resort in Taos have been drawing spa enthusiasts since 1868, yet the destination remains a high-desert hideout. Surrounded by earthy orange cliff walls, spa days here include soaking in mineral pools and checking out the spruced-up Historic Bath House outfitted with a new Himalayan salt sauna and eucalyptus steam room. Employees can soak for free (Monday – Thursday) with a guest and are eligible for spa treatments at discounted prices. 

Ojo Caliente has been named the #19 Best Destination Spa in the U.S. in the 2022 Conde Nast Traveler World’s Best Awards! Ojo Caliente is on the 2022 lists of: Travel and Leisure Magazine, 15 Best Destination Spas in the US, and Conde Nast Travelers, 20 Top Destination Spas in the US.

SUMMARY:

Reporting directly to the F&B Manager, the Kitchen Supervisor is responsible for all kitchen functions, including but not limited to training kitchen employees, food purchasing, receiving, product management, preparation and maintenance of quality standards, safety, and maintaining cleanliness and sanitation standards. 

The incumbent is responsible for modeling and acting in accordance with Ojo Caliente Holdings, Inc. (OCHI) Core Values: Accountability, Authenticity, Diversity, Excellence, Gratitude, Happiness, Integrity, Mindfulness, Respect, and Teamwork.

ESSENTIAL JOB FUNCTIONS / RESPONSIBILITIES:

1. Ensures that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.

2. Responsible for ordering food products according to predetermined product specifications and receiving in the correct unit count and condition.

3. Ensures deliveries are received in accordance with the department’s receiving policies and procedures.

4. Controls food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points.

5. Prepares required paperwork, including forms, reports, and schedules in an organized, timely manner.

6. Performs any other tasks as assigned by F&B Managers in a manner consistent with expectations.

7. Ensures proper labeling and dating of all products.

8. Ensures proper food rotation protocols.

Staff Supervision and Scheduling

1. Assists the F&B Manager, to supervise the back of the house, including ongoing training, development, and follow-up. Ensures that clear feedback is provided to the kitchen team in a timely manner.

2. Oversees the training of kitchen personnel in the safe operation of all kitchen equipment and utensils.

3. Provides safety training in carrying objects and handling hazardous materials.

4. Attends all scheduled employee meetings and brings suggestions for improvement.

5. Assists the F&B Manager in managing the performance and discipline of the kitchen staff.

6. Provides orientation of department rules, policies, and procedures and oversees the training of new staff.

7. Communicates work schedules to staff in advance of the new workweek. Acts as the primary gatekeeper of the schedule, managing staff requests for schedule changes.

8. Assists the F&B Manager to coordinate efforts between the front and back of the house.

9. Models and creates a team spirit within the entire restaurant.

Recipe Adherence

1. Works with F&B Managers to establish portion controls

2. Establishes standard recipe card system for all menu items.

3. Maintains food quality and consistency standards. 

4. Ensures adherence to procedures and coordinates production.

Sanitation and Cleanliness

1. Ensures that a safe, clean, and sanitary kitchen is maintained, always. Performs twice a day review of the kitchen and associated facilities. Ensures adequate opening and closing procedures are maintained.

2. Ensures compliance with all Federal (OSHA) and New Mexico Environment Department standards.

3. Oversees safety and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points.

4. Ensures that all equipment is kept clean and in proper working condition through personal inspection and by