Kitchen Supervisor ("Supervisor de Cocina")

Azul Hospitality•Bryce Canyon City, UT

11d•Onsite

About The Position

Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking equipment doors, etc. Set up, stock, and maintain work areas. Prepare ingredients for cooking, including portioning, chopping, and storing food. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.

Requirements

Must be able to speak, read, write, and understand the primary language used in the workplace.
Requires good communication skills, both verbal and written.
Must have excellent leadership capability and customer relations skills.
Must be detail oriented with outstanding organizational and communication skills.
Must possess basic computer skills.
Must possess basic computational ability.
Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.
Self-driven and able to work independently.
Experience in using cutting tools, cookware, and bakeware
Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
High school or equivalent education required.
Minimum 2 years cooking experience, preferably high volume.
Food Handlers certification required.
All Staff Members must maintain a neat, clean, and well-groomed appearance per Azul Hospitality standards.
Regular attendance in conformance with the standards, which may be established by Azul Hospitality, from time to time, is essential to the successful performance of this position.
Upon employment, all staff is required to fully comply with Azul Hospitality rules and regulations for the safe and effective operation of the hotels facilities.
Due to the cyclical nature of the hospitality industry, staff members 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.

Responsibilities

Read menu to estimate food requirements and helps the Executive Chef and Sous Chef order food from suppliers.
Assist with food preparation for banquets.
Assist in the training of new culinary staff members.
Coordinates and expedites the kitchen staff to accelerate service and ensure consistency in food quality and presentation.
Prepare food items for customers using a quality predetermined method in a timely and consistent manner.
Measures and mixes ingredients according to recipes, using variety or kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers, to prepare foods.
Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles
Set up station with predetermined mise en place required to service all functions.
Adjust thermostat controls to regulate temperature of ovens, boilers, grills, roasters, and steam kettles.
Clean food preparation areas, cooking surfaces, and utensils.
Maintain sanitation, health, and safety standards in work areas.
Verify that prepared food meets requirements for quality and quantity.
Supervise line associates and ensure all food is being prepared up to company standards.
Consult with Executive Chef and Sous Chef on a daily basis as well as with other departments that are directly related to all functions.
All other duties assigned by manager or supervisor.
Assist with any guest inquiry.
Follow all company and safety and security policies and procedures.
Report maintenance problems, safety hazards, accidents, or injuries.
Perform other reasonable job duties as requested by direct and indirect supervisors.