Job Summary: The Kitchen Supervisor oversees all back of house operations in the kitchen and ensures the dining experience for the guest is satisfactory.
Job Description:
ESSENTIAL FUNCTIONS
Set up garnish station for plate presentation; stock appropriate dishes and utensils as required
Communicate with pantry and line cooks regarding soup du jour, specials, and "outed" items; relay that information accurately and promptly to dining room staff
Communicate with kitchen porter and utility staff to maintain appropriate dish stock
Ensure proper maintenance, rotation of food products, and cleanliness of work areas
Ensure plates are delivered to correct servers with proper presentation; minimize production waste
Assist in maintaining kitchen sanitation and equipment cleaning schedule; clean station thoroughly after shift
Adhere to food safety guidelines including ServSafe and HACCP
Attend and participate in safety meetings
Performs such other related duties as directed or required
SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE
Partial High School education; High School Diploma/G.E.D. equivalent preferred
Able to coordinate communication with multiple people and stations and maintain proper plate service with easy and accuracy
Possess or be able to successfully complete ServSafe certification; strong sanitation skills
Possess knowledge of or be able to learn culinary terms and practices; able to prepare basic items by following recipes
PHYSICAL AND MENTAL REQUIREMENTS
Move about to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently; move in a constantly changing environment
Lift, carry, and push up to 15 lbs. regularly, 20-30 lbs. frequently, and up to 50 lbs. occasionally
Able to withstand temperature extremes in freezer, walk-in refrigerator, and cooking areas
Able to stand for extended periods; exposure to wet floors
Climb steps regularly
Speech recognition and clarity, including the ability to understand the speech of co-workers and the ability to speak clearly to be understood by same in English; ability to read work-related documents in English
Physical presence at the job site is essential to perform job duties
EQUIPMENT USED
Professional kitchen equipment and utensils (knife, plates, etc.)
Founded in 1917, Guest Services has worked tirelessly to earn the reputation as the premier hospitality management company and National Park Service concessionaire in the United States. Guest Services takes great care and pride in providing best-in-class services across a wide variety of client sites including luxury communities, hotels, resorts, government and business dining facilities, full-service restaurants, state and national parks, outdoor recreation, boathouses, marinas, museums, conference centers, senior living communities, health care systems, school and university dining facilities, and specialty retail stores.
Guest Services, Inc. is an Equal Opportunity / Affirmative Action employer. All qualified applicants will receive consideration for employment and promotion without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected Veteran status.
OUR COMMITMENT TO DIVERSITY, EQUITY, & INCLUSION: We embrace Diversity, Equity, and Inclusion (DEI) and the richness it brings to our company. Our commitment is to provide an inclusive workplace where individuals can bring their whole selves to work, enabling them to provide the best level of service to our diverse customer base.
