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Senior Culinary Supervisor
2 months ago
COMPANY OVERVIEW:
Valor Hospitality is a premier hotel management firm recognized for its innovative approach in the hospitality sector. We are esteemed by owners, investors, developers, and guests as a forward-thinking partner dedicated to enhancing revenue and profitability. Our philosophy centers on respecting each team member as an individual and a vital contributor to our organization. We prioritize open communication and are receptive to new ideas, ensuring that we implement these concepts to elevate productivity and professionalism. We are committed to your career growth and will provide the necessary resources for your success.
POSITION SUMMARY:
As a Senior Culinary Supervisor, you will be responsible for the precise and efficient preparation of various food items, including meats, seafood, vegetables, soups, and other hot dishes. You will also oversee the preparation and portioning of food products prior to cooking, ensuring adherence to quality standards while maintaining a safe and sanitary work environment. Your expertise in broiler, sauté, and grill operations will be essential, as will your ability to operate all kitchen equipment effectively. You will supervise and ensure the quality of all culinary staff during operations.
KEY RESPONSIBILITIES:
1. Complete opening and closing checklists.
2. Refer to the Daily Prep List at the beginning of each shift.
3. Assign, coordinate, and supervise the setup and food production areas within the kitchen to maximize efficiency and minimize waste.
4. Retrieve all necessary food items for daily production from storage and utilize leftovers according to guidelines to reduce waste.
5. Collaborate with the Sous Chef to ensure that preparation items are accurately inventoried and meet the stock levels established by the Executive Chef.
6. Review daily usage records with the Executive Chef or Sous Chef to ensure accurate estimates are maintained and production aligns with these estimates.
7. Promptly report any equipment, food quality, or safety issues to the Executive Chef.
8. Maintain adequate levels of food products at line stations to ensure smooth service periods.
9. Properly store, label, and rotate all products in compliance with applicable regulations.
10. Participate in food safety inspections and audits.
11. Attend all team meetings, contribute constructive suggestions regarding team challenges, and promote effective communication across all kitchen areas.
12. Uphold and supervise cleanliness standards in all kitchen areas, ensuring adherence to the "clean as you go" policy.
13. Oversee all workstations, including the associate cafeteria, ensuring proper setup for dining services.
14. Perform any additional duties as assigned.
QUALIFICATIONS:
Education:
High school diploma or equivalent experience; culinary education is preferred.
Experience:
Three to six months in a food and beverage service environment.
Skills and Abilities:
Strong knowledge of operating industrial-sized ovens and cooking ranges. Proficient in preparing various cuisines, relishes, soups, and salads. Basic understanding of professional cooking techniques and knife skills. Knowledgeable in safety, sanitation, and food handling procedures. Must possess manual dexterity to operate equipment and handle food items effectively.
BENEFITS:
Competitive salary, daily pay, team member hotel discount program, uniforms provided for most positions, comprehensive health benefits including dental and vision, paid time off, 401k with employer match, food and beverage discounts, and tuition reimbursement.
