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Culinary Supervisor

4 months ago

San Antonio, United States AC Hotel San Antonio Riverwalk Full time

AC Marriott/Element WestinSan Antonio Riverwalk.  Our dual flag venue will have over 300 rooms, with 3 distinct outlets, and a banquet department.  We are looking to add some new team members.  Our attitude towards building a team is like AC and how they view what is essential in a hotel.

We are looking for the essential things, Attitude, Aptitude, Willingness, Reliable, Responsible, Team Player and Charm. We will be hiring kitchen supervisor that can work both  AM and PM shifts. 

  If you are a good fit, we will reach out for a phone interview.

Standing, bending, stooping, and lifting weights up to and including 25 lbs. may be required. The hospitality business functions seven (7) days a week, twenty-four hours a day. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times.

  • Duties & Responsibilities:

    • Trains cook and dishwasher; plans, assigns and directs work; appraises performance; rewards and disciplines associates; addresses complaints and resolves problems. 
    • Advises management of purchasing requirements with a focus on minimizing waste and avoiding product shortages. 
    • Uses approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control. 
    • Operates and cleans equipment in accordance with department procedures after each use. 
    • Stores, labels and dates food items according to policy; maintains established food rotations in storage in order to minimize spoilage and waste. 
    • Follows HACCP guidelines to ensure quality and safety of food supply. 
    • Operates food-service equipment in a safe manner and according to established policies and procedures. 
    • Helps serves meals; remains present during scheduled meal periods to receive customer comments and feedback. 
    • Performs other duties as assigned. 
    • Able to work Morning Shift , Night Shift, Saturday, Sunday & Holidays. 
    • Able to work on all the outlets of the hotel including banquets. 
    • You will be train on ordering, scheduling and other management office works.
    • Promotes organization, cleanliness and First In First Out in the kitchen, walk in, freezer, coolers, dry storage and dishwashing area. 
    • Communicate clearly with Executive Chef, Sous Chef and Directors of Food & Beverage   
    • Attendance is always a must. 
    • Implementing no phones, no food & drinks on top of the table, proper using of sanitizer bucket, directing cooks on  putting away deliveries. 
    • Needs to work the line in times of need and able to cover in absence of the management and cooks. 
    • Must be following all the brand standards, completing all the checklist & clipboards 
    • Required to learn all the brand standards and menu items for multiple food outlets.        
    • Follow company training program and continually develop those around you
    • Minimize waste in restaurant
    • Be responsible for overall quality of the food and respond with changes quickly
    • Lead by example and push productivity
    • Be an ambassador of the company and professionally represent themselves in and outside of work

Source: Hospitality Online