Kitchen Supervisor

4 weeks ago


Charlotte, North Carolina, United States Hilton Charlotte University Place Full time
We are looking for a Kitchen Supervisor to join our Hilton family. Must be able to prep and cook all stations and work with banquet prep and event execution.

Responsibilities:

  • Performs all methods of cooking and portion control in accordance with hotel specifications.
  • Must have working knowledge of all kitchen equipment including but not limited to; ovens, grills, broilers, fryers, steam tables, mixers, knives, slicers, etc.
  • Properly uses all kitchen equipment and ensures the proper and safe use of all equipment.
  • Maintains food inventories to ensure that all required items are properly stocked.
  • Continuously stocks and restocks items as needed.
  • Maintains the highest standards of cleanliness and sanitation of all cooking equipment used during specified shifts.
  • Responsible for ensuring that all food is properly handled and stored.
  • Must lead/supervise staff in the absence of the Executive Chef and/or Sous Chef

Qualifications:

  • Previous experience in a full-service kitchen is required, with experience with banquets/events as well as a la carte dining preferred.
  • Supervisory experience is a plus.
  • Ability to communicate in Spanish is a plus. Extended hours may be required based on business demands for that day.
  • Performs all methods of cooking and portion control in accordance with hotel specifications.
  • Must have working knowledge of all kitchen equipment including but not limited to; ovens, grills, broilers, fryers, steam tables, mixers, knives, slicers, etc.
  • Properly uses all kitchen equipment and ensures the proper and safe use of all equipment.
  • Maintains food inventories to ensure that all required items are properly stocked.
  • Continuously stocks and restocks items as needed.
  • Maintains the highest standards of cleanliness and sanitation of all cooking equipment used during specified shifts.
  • Responsible for ensuring that all food is properly handled and stored.
  • Must lead/supervise staff in the absence of the Executive Chef and/or Sous Chef

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