Cook Supervisor

The Supervisor Cook is responsible for supervising and assisting in the preparation of all food items based on standardized recipes for the Restaurant, Room Service, Employee Cafeteria, and Banquets while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness sanitation and safety in the kitchen work and storage areas while minimizing waste and maximizing cost/production ratio.

RESPONSIBILITIES:

• Prepare food items according to designated recipes and quality standards
• Maintain cleanliness and comply with food sanitation standards at all times
• Manage guest orders in a friendly, timely and efficient manner
• Ensure knowledge of menu and all food products
• Stock and maintain designated food station(s)
• Visually inspect all food sent from the kitchen
• Practice correct food handling and food storage procedures according to federal, state, local and company regulations
• Prepare requisitions for supplies and food items, as needed
• Report work related accidents or other injuries immediately upon occurrence to management and follow Coury Hospitality Work-Related Injury Procedure.
• Follow policies and procedure for the safe operation and storage of tools, equipment and machines.
• Use proper equipment, wear appropriate personal protections clothing (PPE), and employ correct lifting procedures as necessary to avoid injury.
• Follow property specific procedures for handling emergency situations (evacuations, medical emergencies, natural disasters).
• Complete appropriate safety training and certifications to perform work tasks.
• Ensure follow Uniform standards
• Protect the privacy and security of guests and coworkers
• Speak to guests and co-workers using clear, appropriate and professional language
• Provide assistance to co-workers, ensuring they understand their tasks.
• Partner with and assist others to promote an environment of teamwork and achieve common goals.
• Comply with quality assurance expectation and standards.
• Perform other reasonable job duties as requested by supervisors.

• 2 Years experience in a Hotel Kitchen
• 4 Years Experience in a full service kitchen
• Equivalent combination of education and progressive, relevant and direct experience may be considered in lieu of degree requirement.