Kitchen Supervisor

 What You’ll Do Working with the Food and Beverage team, the Kitchen Supervisor will assist the Sous Chef, with hands-on approach to preparing delicious food, and inspire the team to create memorable moments.

Job Overview: Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards.

Compensation: $24.00 per hour.  Must be able to work any shifts, weekends and some holidays.

• Assign, coordinate, and supervise the set-up and food production areas within the kitchen to maximize productivity and ensure food quality, set-up and service are in accordance with standardized recipes and procedures
• Assign and direct the work and train kitchen associates to maximize productivity and minimize waste.
• Inspect daily use records with the Executive Chef or Sous Chef so as to make sure that estimates are filled in correctly and associates are following these estimates as closely as possible.
• Pull all food needed for daily production from the walk-in box and utilize all leftovers.
• Communicate both verbally and in writing to provide clear directions to staff.
• Attend all associates meetings, come up with sound suggestions on solving associates’ problems and promote and maintain effective communication between all of the food production areas within the kitchen.
• Maintain and supervise good housekeeping practices in all areas in the kitchen. Turn in the daily cleaning checklist and practice and strictly enforce the "clean as you go" policy.
• Inspect all workstations including the associates’ cafeteria. Ensure proper set-up for breakfast, lunch and/or dinner.
• Prepare daily production charts.
• Comply with attendance rules and be available to work on a regular basis.

Perform any other job-related duties as assigned.

What We’re Looking For 

• A passion for hospitality and creating extraordinary guest experiences
• Strong interpersonal and communication skills.
• Enjoys the love of food and creating a professional culinary environment.

Qualifications 

• at least 2 years of leadership experience.
• Strong knowledge of cooking techniques, food safety, and kitchen operations
• Experience in high-volume or multi-outlet environments preferred
• Ability to lead teams, manage priorities, and solve operational challenges
• Basic proficiency in Microsoft Office; POS or inventory systems experience preferred
• Must be at least 18 years old
• ServSafe Manager and Food Handler certifications required
• Valid driver’s license with acceptable driving record
• Ability to stand for extended periods and lift up to 50 lbs

Why join our team? 

We are committed to providing a competitive and comprehensive benefits program that provides the care you and your family need to lead healthy, productive lives. Health insurance benefits start on the first of the month after date of hire. We also offer Health Savings Account (HSA), Flexible Spending Accounts, 401(k) with employer match, Life and AD&D Insurance, Disability Insurance, Employee Assistance Program (EAP), Travel Assistance Program, Hotel Discounts for Hilton Brand Hotels and/or any hotels under Crescent Hotels & Resorts Portfolio, Pet Insurance, Paid Holidays, Paid Sick Days, Paid Vacation, team member parking and daily meals. You will be joining a team of individuals who genuinely want to take care of our guests, our associates and one another.  

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
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