Kitchen Supervisor

We’re looking for enthusiastic, fun, and energetic people who take the work seriously, but not themselves. Let’s see if we’re a fit. We hope so.

Job Summary

The Kitchen Supervisor will be responsible for supervising the day-to-day operations of the kitchen at Hotel Forty-Five as set forth by the Executive Chef and the Sous Chef.

Essential Functions

• Assist in the day to day managing of the kitchen staff and operations as set forth by the Chef de Cuisine and the Executive Chef
• Assist in the scheduling of kitchen staff
• Basic vegetable prep to include peeling, slicing, dicing, and portioning
• Basic and advanced sauce prep to include stocks, salad dressings, vinaigrettes, emulsifications
• Butchering – processing whole poultry, fish, and primal cuts of larger animals
• General cleaning to include equipment, floors, walls, coolers, and freezers
• Dishwashing – all kitchen team members wash dishes
• Line cooking – working with other cooks under the supervision of the chef
• Plating dishes – presenting food for guests to the chef’s specifications
• Expediting – assisting chefs in directing the flow of service from the kitchen to the dining room
• Demonstration cooking – assisting chefs and guest chefs with presentations
• Assist with banquet plate ups, presenting food for guests to the chef’s specifications
• Ability to understand and communicate kitchen orders
• Ability to work efficiently and effectively
• Ability to perform all functions in the kitchen and assist where needed
• Ability to work under pressure
• Ability to work long hours standing over hot stoves and grills
• Ability to work as a team in a stressful, fast-paced environment
• Knowledge of different cooking recipes and all kitchen equipment
• Able to make great quality food
• Follow SERV safe sanitary compliance throughout every area working in the kitchen
• Follow all safety procedures to include knife safety
• Restock clean dishes, flatware, and all cooking equipment to the appropriate storage areas
• Maintain the kitchen work area in an orderly and clean condition
• Follow proper hand washing procedures
• Stock supplies for the kitchen in specified locations and maintain area in order
• Sort and remove trash and clean the garbage cans / whales daily
• Maintain trash area and place in proper area for pickup
• Assist with loading and unloading of food deliveries and supplies
• Maintain a professional presentable uniform and personal grooming
• Able to effectively communicate with the team on a daily basis
• Maintain a sense of ownership for the hotel / restaurant
• Other duties as assigned.
  
  

 

Qualification Standards

Education & Experience

• 4-year degree in an accredited culinary college
• Minimum of 5 years’ experience in a restaurant. Prior supervision of staff preferred.
• Excellent customer service skills
• Excellent communication skills, both verbal and written
  
  

 

Physical Demands

• Ability to sit or stand for extended periods of time
• Ability to communicate clearly
• Corrected vision to normal range
• Ability to use knives and kitchen machinery safely and effectively
• Ability to lift 50 lbs.
• Ability to work long hours as needed
  
  

 

Mental Demands

• Make sound judgments quickly
• Ability to work with others in a high demand kitchen
• Ability to communicate and receive constructive feedback and instruction
• Work on multiple tasks, making appropriate progress towards deadlines
• Able to work independently, take direction, and provide direction to others
• Manage differing personalities within the kitchen, the hotel, and the community
• Maintain the highest degree of confidentiality
• Ability to work effectively in stressful, high-pressure situations
• Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying, and solving problems as necessary
• What we Offer
• Medical, Dental & Vision Insurance
• Pet Insurance
• Complimentary Marriott hotel discounts
• Work life balance
• And much more !
  
  

Mainsail is an Equal Opportunity Employer and it does not discriminate on the basis of actual or perceived race, color, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identity expression (including transgender status), sexual orientation, marital status, parental status, military service and veteran status, political affiliation, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances.