Kitchen Supervisor

Qué va a hacer

Texto original en inglés, tal como se registró en el Departamento de Trabajo.

Kitchen Supervisors will assist the Sous Chef and Executive Chef supervise and coordinate day-to-day operations of the kitchen and staff, ensuring food quality, consistency, cleanliness, and safety standards are maintained. Kitchen Supervisors will be responsible for collaborating with culinary team and other personnel for menu planning, as well as banquet and large event preparation and production, by managing kitchen staff assignments during events; monitoring food quality, consistency, portioning, and dietary restriction accommodations; coordinating timing with service staff and front-of-house; and communicating last-minute changes. Ensure banquet food is prepared on time and according to BEOs (Banquet Event Orders); assist with food ordering, receiving, and inventory control; ensure proper food storage and labeling. Maintain food safety and sanitation compliance by supervising and participating in kitchen and dining area cleaning activities including sanitizing food preparation surfaces, cleaning and organizing equipment and utensils, sweeping and mopping floors, removing trash and recycling, and wiping down tables and service stations. Train workers in food preparation and in sanitation and safety procedures. Support operations across all kitchen stations as needed (line, prep, expo, banquets) by line cooking, preparing food, expediting, banquet production, preparing and cooking menu items, assembling and plating dishes, coordinating order flow between kitchen and service staff, and assisting with large-scale event execution. These responsibilities are carried out using standard commercial kitchen equipment and tools, including ranges, ovens, grills, sauté stations, knives, prep equipment, plating tools, and communication systems used for order coordination. May supervise up to eight (8) Cooks. Schedule: 35 hours per week. Work schedule can vary and can include evening, weekend, and holiday hours. Work may be performed on any day of the week from Monday through Sunday. Example shifts: 8:00AM-3:00PM or 2:00PM-9:00PM. Shift hours may vary. Please see attached job description for additional information.

Requisitos

The Petitioner will consider for employment any person who possesses at least one (1) year of culinary experience in a fine dining or high-volume environment at a high-end restaurant, hotel, resort, or private club.

Applicant must complete pre-employment background check and drug screening at employers expense.

Beneficios y condiciones