SafeHouse Culinary Supervisor - Part Time

Job Description

JOB TITLE Culinary Supervisor

DEPARTMENT Safe House Food

SUPERVISOR Kitchen Manager , General Manager, Asst. General Manager

POSITION PURPOSE Follow all instructions assigned by the Kitchen Manager and ensure all duties assigned are carried out with culinary staff. Ensure that all food is of the finest quality for our guests resulting in increased guest satisfaction and an increase in the positive perception of the hotel. Ensure all stations are set to outlet standards and specs according to the guidelines that have been established to eliminate unnecessary waste and inefficiency, resulting in a higher quality product and increasing departmental profits. Assist the Kitchen Manager and maintain areas of responsibilities and be able to take on the role of a Sous chef when they are not present. This position requires extensive experience in Restaurants.

ESSENTIAL FUNCTIONS
1. Supervise culinary staff.
2. Prepare and cook food quickly and correctly in a timely manner following all required recipes.
3. Correctly store food by utilizing proper rotation and dating.
4. Maintain sanitary standards, before, during, and after service.
5. Determine inventory of food items and requisition from storeroom.
6. Set up equipment needed for preparation prior to service.
7. Maintain high quality level of food production and presentation.
8. Cleanliness, sanitation and personal hygiene.
9. Responsible for set up station, breakdown, and all necessary advance prep work.
10. Prepare all food items according to recipe specifications.
11. Make sure coolers are cleaned, organized and locked after work if finished.
12. Hold cue time meetings before shifts to inform culinary staff of any changes, what to except in business for their shift and general information for the hotel.
13. Maintain condition and cleanliness of work area.
14. Work as expeditor for the restaurant line as needed

POSITION REQUIREMENTS
1. Friendly and polite team member.
2. Follow instructions of chef.
3. Able to read micros orders
4. Professional schooling from culinary school or 3 years similar experience.
5. Knowledge of kitchen equipment and food items.
6. Knowledge of proper stocks, sauces, meat fabrication, fish filleting, etc.
7. Working knowledge of sauté, grill, fry, and poultry station.
8. Create specials from items not being used.
9. Assist in control of food waste.
10. Garnishing knowledge and experience.
11. Knowledge of English Language.
12. Leadership abilities.
13. Ability to work long hours.
14. Ability to work under pressure.
15. Ability to work various shifts.
16. To be able to train culinary students in learning our standards and to be able to groom them to be able to prepare them for advancement in our culinary department.
17. To be able to carry out the job functions of the sous chef when the chefs are not present.
18. Ability to obtain local, state or federal licenses or certification for sanitation, liquor service or food service certification.