Kitchen Supervisor

Job Summary

The Kitchen Supervisor oversees the day to day activities in the kitchen to ensure all activities take place without concern.

ResponsibilitiesQualificationsHigh School Diploma or equivalent and at least 1 year of experience in stewarding kitchen maintenance kitchen operations or similar with at least one year experience in a supervisory capacity.
Knowledge of food and beverage service operation preferred.
Complies with certification requirements as applicable for position to include: Food Handlers Alcohol Awareness CPR and First Aid
Demonstrates familiarity with all Aimbridge Hospitality policies and house rules as well as hospitality terminology.
Has or can acquire Food Manager Certification (applicable state).
Job ResponsibilitiesApproaches all encounters with guests and associates in a friendly service oriented manner.
Controls and analyzes cost breakage and quality support provided to outlets banquets and other areas of all china glass and silver. Assists the Executive Chef maintain the culinary supplies.
Monitors condition and cleanliness of equipment
Monitors condition and cleanliness of all kitchen areas.
Monitors cooking procedures safety measures kitchen inventory kitchen budget.
Participates in the preparation of the annual stewarding operating budget which supports the overall objectives of the Food & Beverage Department
Educates associates on current safety issues to ensure compliance with all health and safety regulations.
Informs management of hazardous situations emergencies or threats to security of guests employees or hotel assets
Determines the minimum and maximum stock and control the par stocks of all materials and equipment.
Leads supervises and directs the Stewarding department and prepares/conducts performance evaluations.
Ensures all kitchen associates fulfill their job functions appropriately.
Ensures the highest levels of sanitation and cleanliness of all facilities and equipment.
Ensures the proper handling of all chemicals.
Attends meetings as necessary.
Assists with other duties as needed which may include but is not limited to providing assistance with food dish-up completing set-up sheets etc.
Maintains open communication with other departments.
Source: Hospitality Online

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