Kitchen Supervisor

Areas of Responsibility

-Awareness to all safety precautions and procedures to ensure a safe atmosphere for guest and other ambassadors.

·Prepares all food items according to standard recipes and/or as specified on a guest check to ensure consistency of product. Visually inspects, selects and uses only food items ideal for cooking, in preparation of all menu items
·Conducts stand up in the absence of the executive chef or the executive sous chef.

·In the absence of the Executive Chef/Executive Sous chef may create and adjusts work schedule according to workloads and occupancy

·Checks and controls the proper storage of product, monitor age and condition of all food items to rotate and maintain highest quality.

-Keeps all refrigeration equipment, storage and working areas clean and clutter free, complying with health department regulations

·Reads and employs math skills to follow recipes

·Ensures all equipment is clean and in working condition

·Visually inspect, selects and uses only the freshest fruits, vegetables, meats and other food products of the highest standard in preparation of all menu items.

·Possesses advanced cooking skills and techniques in all existing kitchen stations: salads, desserts, broiler/grill, sauce/sauté, fryer and vegetables.

·Demonstrates advanced knowledge of meat and fish preparation, stages of doneness and presentation.

·Demonstrates ability to consistently create daily specials

·Possesses good knowledge of large volume food preparation · Possesses good knowledge of garde manger plate and platter presentation, fruits and vegetable carvings.

·Demonstrates advanced seafood and meat butchering knowledge · Demonstrates advanced food portioning skills

·Possesses good food purchasing and receiving knowledge

·Possesses basic leadership knowledge and problem solving skills

·Possesses basic knowledge of kitchen cleaning chemicals

·Demonstrates ability to coach and assist all Cook 2’s and Cook 3’s · Possesses an intrinsic desire to become an culinarian in all aspects · Demonstrates advanced recipe knowledge in meats, fish, vegetables, fruits, stocks and vegetable carvings.

·Demonstrates ability to expedite a la carte menu of up to 250 people per meal period

·Possesses very good knowledge on operation and maintaining mechanical and electrical kitchen equipment

·Demonstrates advanced kitchen organizational skills

Job Type: Full-time

Pay: $25.00 - $27.00 per hour

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Food provided
• Health insurance
• Paid time off
• Vision insurance

Shift:

• 10 hour shift
• 12 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Night shift

Education:

• High school or equivalent (Preferred)

Experience:

• Culinary Experience: 3 years (Required)
• Cooking: 3 years (Required)
• Restaurant: 2 years (Required)
• Hotel: 1 year (Preferred)
• Hospitality: 3 years (Preferred)

License/Certification:

• ServSafe (Preferred)

Location:

• Albany, NY 12207 (Preferred)

Shift availability:

• Day Shift (Required)
• Night Shift (Required)

Ability to Commute:

• Albany, NY 12207 (Required)

Ability to Relocate:

• Albany, NY 12207: Relocate before starting work (Required)

Work Location: In person

Salary : $25 - $27