Kitchen Supervisor

Vermilion Hospitality Group (Draper, UT)

Position: Kitchen Supervisor - Living Planet Aquarium - Full Time/Non-Exempt

Reports to: Executive Chef

Background:

Vermilion Hospitality Group (VHG) is a food and beverage company, affiliated with the Arizona Cardinals, that brings top-tier service and management to leading stadiums, sports venues, cultural attractions, and music venues across the nation. As Utah's most unique event venue, The Loveland Living Planet Aquarium is a tax-exempt 501(c)(3) non-profit organization, dedicated to inspiring people to explore, discover, and learn about Earth's Ecosystems. The aquarium houses the Living Planet Café that is open during normal business hours and hosts a wide variety of corporate and private indoor and outdoor events.

Job Summary:

Assists in leading the culinary operations to include food preparation for Cafe and banquet operations, ordering, menu design, recipe development, staff development. The Kitchen Supervisor is responsible for assisting in managing the day-to-day back-of-house operations at Loveland Living Planet Aquarium. In coordination with the Executive Chef and Sous Chef they will ensure the overall successful operation of the Loveland Living Planet Aquarium's food and beverage operations.

Primary Job Duties:

• Supervises and performs opening and closing duties as assigned.
• Prepares food orders in a timely manner to ensure proper stocking to meet demand.
• Assists in the development of menu items and recipes. Develops food prep lists.
• Assists with expediting in the kitchen in the absence of the Chefs
• Maintains sanitation standards and assists with health department inspections
• Assists with monthly inventory of food and other supplies
• Monitors and receives all ordered food products and supplies, ensures proper storage
• Assists Sous Chef with other responsibilities such as planning, scheduling, purchasing, human resources, engagement and cross-departmental communication.
• Assists in the coordination of department members that may include, but is not limited to Cooks, Lead Cook, and Pantry Cook.
• Delegates responsibilities/tasks to associates and ensures progress and completion of the tasks assigned
• Ensures quality control at all times in all kitchens
• Contributes to attracting and retaining associates by promoting and supporting a positive and professional workplace environment. Supports the company's culture of positive behavior, professional, open door communication practices.
• Incorporates safe work practices in job performance.
• Regular and reliable attendance.
• Performs other duties as required.

Qualifications/Requirements:

• 1 - 3 years' experience as a lead cook or higher in high volume environment
• Degree in Culinary Arts and/or Hotel & Restaurant Management or equivalent experience preferred
• Experience with specialty large scale events a plus
• Food and beverage knowledge with experience with concessions operations, bar operations, food operations, banquet operations, and/or catering operations preferred
• Effective communication skills across a diverse population of employees, clients, partners, etc.
• Ability to multi-task and troubleshoot in a high stress, fast-paced, live production work environment
• Must be creative, innovative, enthusiastic, high-energy, results oriented with a commitment to excellence
• Familiarity with restaurant management software
• Strong leadership, motivational, and people skills to create and foster collaborative work environment, with an emphasis on teamwork
• Must be able to stand, lift and bend for extended periods (8+ hours) of time
• Must be able to bend and lift up to 50 lbs. with or without accommodation
• Role may include job duties or tasks requiring repetitive motion
• Working environment may include exposure to hot kitchen elements and/or cleaning materials
• Candidate must be able to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays