What are the responsibilities and job description for the Kitchen Supervisor position at Overton Hotel and Conference Center?
Title: Cook Supervisor
Division: Hotel – Food and Beverage
Department: Kitchen
Reports to: Executive Chef
Job summary
The Supervisor is responsible for the successful operation of the kitchen in The Overton Hotel and Conference Center, thus contribution to the overall success of The Overton Hotel and Conference Center.
The incumbent is authorized to take reasonable action necessary to carry out assigned duties and responsibilities, provided such action is consistent with position guidelines as outlined below or though the exercise of sound, reasonable judgment and initiative in the performance of job responsibilities.
Position guidelines include, but are not limited to, established company and department policies and procedures and all supervisory directives.
Summary of essential job functions
1. Responsible for coordinating all food production needs and food presentation operations for the Hotel Kitchen
2. Responsible for insuring the production of high quality food for the Hotel Kitchen as well as all other food outlets of the Overton Hotel and Conference Center
3. Responsible for maintaining a high quality image through effective housekeeping, maintenance, and sanitation in areas of responsibility
4. Responsible for maintaining and evaluating existing food concepts and development of creative new food concepts which insure the highest quality food and profitability
5. Responsible for operating within the budgeted guidelines, and maintaining food cast percentages
6. Responsible for all equipment.
7. Responsible for orienting new employees for which you are in charge as well as coordinating internal training and developmental programs when appropriate
8. Responsible for implementing and supporting control procedures within the department
9. Responsible for coordinating food production and presentation with other Overton Hotel and Conference Center management, such as the Catering Manager, the Restaurant Manager, and the Convention Center Manager, when appropriate
10. Responsible for ensuring good safety practices of kitchen employees and assisting in the maintenance of proper emergency and security procedures
11. Responsible for operating in compliance with all Local, State, and Federal laws and government regulations
Educational/Experience Requirements
1. Bachelors Degree in related field or equivalent experience
2. At least five year experience in a similar size operation
3. Ability to obtain any government required license or certificates
4. CPR certification or First Aid training preferred
5. Ability to speak Spanish preferred
Abilities Required
1. Good working knowledge of accepted standards of sanitation
2. Basic mathematical skills necessary to understand recipes, measurements, requisition amounts, and portion sizes
3. Ability to operate kitchen equipment such as stoves, ovens, kettles, mixers, and other kitchen equipment
4. Ability to grasp, lift, carry, or otherwise move or push goods on a hand cart weighing a maximum of 200 lbs at a time at a continuous schedule
5. Ability to perform duties in confined spaces
6. Ability to perform duties within extreme temperature ranges
7. Finger/hand dexterity in order to operate food machinery
Job Type: Full-time
Pay: $18.00 - $22.00 per hour
Benefits:
- Dental insurance
- Health insurance
Shift:
- 8 hour shift
- Day shift
- Evening shift
- Night shift
Work Location: In person
Salary : $18 - $22
