POSITION PURPOSE: The Kitchen Supervisor oversees food production operations in the back of house F&B operations. The Kitchen Supervisor organize kitchen processes to maintain high quality, safety, efficiency, and profitability. The Kitchen Supervisor will train and supervise the kitchen staff in a manner that meets the objectives set forward by the Executive Chef, Executive Sous Chef and Chef de Cuisine. ESSENTIAL FUNCTIONS: • Coordinate and supervise cook and kitchen staff activities. • Monitor stock of kitchen food and supplies. • Monitor the quality of food that is prepared. • Assist cooks and kitchen staff with various tasks. • Regulate how food is presented, created, and displayed.
- Practices correct food handling and food storage procedures according to company and state regulations.
- Complies with all nutrition, sanitation and safety regulations and standards.
- Reports all unsafe working conditions, operational needs and equipment or aspects of the kitchen in need of repair to management.
- Assist in managing workforce hours.
- Assist with cost of goods sold.
- Train new hires & coach employees as needed.
- Assist with inventory management.
- Other duties as assigned and modified at manager’s discretion.
Other:
Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.
Upon employment, all employees are required to fully comply with Mondrian South Beach rules and regulations for the safe and effective operation of the hotel’s facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.
PHYSICAL DEMANDS
- Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
- Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.
- Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
- Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
- The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
- Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.
- Must be able to lift up to 30 lbs. on a regular and continuing basis.
- Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
- Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
- Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
- Talking and hearing occur continuously in the process of communicating with guests, managers and subordinates.
- Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
- Requires manual dexterity to use and operate all necessary equipment.
QUALIFICATION STANDARDS
- High School Diploma or equivalent.
- Leadership skills.
- Open availability.
- Operational knowledge of hospitality equipment.
- Ability to multi-task and prioritize.
- Ability to perform under pressure.
- Accuracy and speed in executing assigned tasks.
- Excellent understanding of various cooking methods, ingredients, equipment, and procedure.
Education:
High school or equivalent education required.
Experience:
Previous cooking and supervision experience. One to two (1-2) years of Restaurant Experience or equivalent, preferable.
Licenses or Certificates:
Ability to obtain and/or maintain any government required licenses, certificates, or permits.
Grooming:
All employees must maintain a neat, clean, and well-groomed appearance per Mondrian South Beach standards.
This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time. The content of this job description will be reviewed on a regular basis to incorporate any new responsibilities which reflect the hotel business requirements.