Culinary Supervisor

2 weeks ago

San Diego, California, United States The Westgate Hotel Full time

Culinary Supervisor

San Diego, California

Kitchen

Active F/T

582916

At The Westgate Hotel, we pride ourselves on a legacy of excellence, delivering unforgettable experiences, stunning environments, and authentic service. Our commitment to quality and guest satisfaction is at the heart of everything we do.

Culinary Supervisor

Salary range: $65,000 to $72,000 per year

Overview:

We are seeking a Culinary Supervisor to craft exceptional dining experiences for our guests, utilizing only the freshest, high-quality ingredients. Unleash your creativity in the vibrant kitchen of The Westgate Hotel.

The Culinary Supervisor will oversee all kitchen operations, ensuring adherence to quality standards, sanitation protocols, and staff training in culinary techniques, presentation, portion control, and hygiene practices.

Classification: Exempt

Key Responsibilities:

Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions:

  1. Guarantee that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards.
  2. Prepare a diverse array of meats, seafood, poultry, vegetables, and other food items using various cooking methods and equipment.
  3. Assume full responsibility for the quality of products served.
  4. Consistently comply with standard portion sizes, cooking methods, quality standards, and kitchen policies.
  5. Maintain adequate levels of food products at line stations to ensure smooth service.
  6. Portion food products prior to cooking according to standard sizes and recipe specifications.
  7. Ensure a clean and sanitary workstation, including tables, shelves, grills, fryers, and refrigeration equipment.
  8. Prepare items for various cooking methods, including broiling, grilling, frying, and sautéing.
  9. Follow proper plate presentation and garnish setup for all dishes.
  10. Store and rotate all products correctly.
  11. Assist in food preparation during off-peak periods as needed.
  12. Properly close the kitchen and follow the closing checklist for kitchen stations.
  13. Assist the Executive Chef in making employment decisions, including interviewing, hiring, and evaluating kitchen staff.
  14. Oversee the training of new kitchen personnel.
  15. Complete all required paperwork, including forms, reports, and schedules in an organized and timely manner.
  16. Ensure all equipment is kept clean and in excellent working condition through personal inspection and adherence to maintenance programs.
  17. Collaborate with restaurant managers to assist front-of-house staff with food descriptions and dietary restrictions.
  18. Ensure that all products are ordered according to specifications and received in the correct condition.
  19. Control food costs and usage by following proper requisition procedures and waste control measures.
  20. Administer prompt, fair, and consistent corrective action for any violations of company policies.
  21. Oversee the training of kitchen personnel in safe operation of kitchen equipment.
  22. Maintain appropriate cleaning schedules for kitchen areas and equipment.
  23. Check and maintain proper food holding and refrigeration temperatures.

Qualifications:

Minimum of 5 years of experience in various kitchen roles.

At least 6 months of experience in a similar position, preferably in a luxury hotel environment.

Supervisory experience with the ability to provide strong leadership and teamwork with front-of-house management.

Culinary degree preferred.

Availability to work weekends and some holidays.

Other Duties: This job description is not intended to cover all activities, duties, or responsibilities required of the employee. Duties may change at any time with or without notice.

Work Environment: This position operates in a professional kitchen environment.

Physical Demands:

Must be able to exert physical effort in transporting or lifting overhead, reach, bend, stoop, and frequently lift up to 50 pounds. Must be able to work in a standing position for extended periods.

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