Kitchen Supervisor

Found in: Resume Library US A2 - 7 days ago

Denver Colorado, United States Sage Hospitality Full time
Why us?:
The Embassy Suites by Hilton Denver Downtown and Convention Center

 

Are you looking for a place that will inspire and challenge you? Let us be that place, as we show you the joys of working in hospitality

 

This Embassy Suites by Hilton is a gateway to Denver's lively downtown scene. Boasting a contemporary convention venue, our Silver LEED™-certified hotel is within walking distance of the best attractions in the downtown area.

 

The team at the Embassy Suites by Hilton Denver Downtown looks forward to sharing their experiences with you and can offer you an environment focused on learning and development. Come and choose your next career adventure at our Embassy Suites and not only have fun where you work but be a part of our unconventional, approachable, down to earth team

 

Submit your resume and application today

Job Overview:
Supervise the kitchen staff in the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Responsible for supervising the daily operations of the kitchen. Monitors food and labor costs.

Responsibilities:
Supervise the daily production, preparation and presentation of all food for the kitchen to ensure a quality, consistent product is produced which conforms to all franchise standards.

Supervise human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment; train, develop, empower, coach and counsel, recommend discipline and termination, as appropriate.

Schedule and supervise the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.

Assist in monitoring and control all labor and food costs.

Promote the Accident Prevention Program to minimize liabilities and related expenses.

Qualifications:
Education/Formal Training

High school education or equivalent.

 

Experience

Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).

 

Knowledge/Skills

Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.

Requires oral and written communication skills.

Requires moderate hearing to communicate with employees and to hear machinery for safety reasons.

Requires excellent vision for safety reasons.

Requires moderate speech communications to communicate with other employees.

Requires excellent comprehension and literacy to be able to read and write as well as analyze to fulfill budget.

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Lifting, pushing, pulling and carrying: Items include food, small equipment -75% of the time.

Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.

Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.

Continuous standing -during preparation, during service hours or during expediting, usually all day.

Must have moderate hearing to hear equipment timers and communicate with other staff.

Must have excellent vision to see that product is prepared appropriately.

Must have moderate comprehension and literacy to read use records and all special requests.

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