Trilith Guesthouse Kitchen Supervisor-1

MPM Macon•Fayetteville, GA

13d

About The Position

We’re looking for enthusiastic, fun, and energetic people who take the work seriously, but not themselves. Let’s see if we’re a fit. We hope so. The Kitchen Supervisor will be responsible for preparing the kitchen in a multitude of tasks to include the day to day preparation of the meals within all the F & B outlets and to continually uphold the standards in accordance to the Autograph Collection standards under the franchise of Mainsail Lodging & Development. What you have High School diploma or equivalent or higher Minimum of 1 year experience in restaurant Previous culinary kitchen experience preferred Excellent customer service skills Excellent communication skills, both verbal and written What you’ll do Assist with the day to day managing of the kitchen staff Basic vegetable prep – peeling, slicing, dicing, and portioning Basic & advanced sauce prep – to include stocks, salad dressings, vinaigrettes, emulsifications, Butchering – processing whole poultry, fish, and primal cuts of larger animals General cleaning – to include equipment, floors, walls, coolers, and freezers Dishwashing – all Epicurean kitchen staff wash dishes Line cooking – working with other cooks under the supervision of the chef Plating dishes – presenting food for guest to the chef’s specifications Expediting – assisting chefs in directing the flow of service from the kitchen to the dining room Demonstration cooking – assisting Epicurean chefs and guest chefs with presentations Assist with plate-up presenting food for guest to the chef’s specifications Ability to understand and communicate kitchen orders Ability to work efficiently and effectively Ability to perform all functions in the kitchen and assist where needed Ability to work under pressure Ability to work long hours standing over hot stoves and grills. Ability to work as a team in a stressful, fast-paced environment Knowledge of different cooking recipes and all kitchen equipment Able to make great quality food Follow SafeStaff sanitary compliance throughout every area working in the kitchen Follow all safety procedures to include knife safety Restock clean dishes, flatware, and all cooking equipment to the appropriate storage areas Maintain the kitchen work area in an orderly and clean condition Clean or prepare various foods for cooking or serving to include peeling vegetables, portioning products, etc. Follow proper hand washing procedures Stock supplies for the kitchen in specified locations and maintain area in order Sweep, scrub, mop floors. Wipe walls, coolers, freezers and equipment Sort and remove trash and clean the garbage cans/whales daily Maintain trash area and place in proper area for pickup Assist with loading and unloading of food deliveries and supplies Maintain a professional presentable uniform and personal grooming Able to effectively communicate with the team on a daily basis Maintain a sense of ownership for the hotel/restaurant Ensure successful performance assisting guests with an exceptional experience to ensure high performing scores on the GSS according to Marriott. Physical Demand Ability to sit or stand for extended periods of time Ability to communicate clearly Corrected vision to normal range Ability to use knives and kitchen machinery safely and effectively. Ability to lift 20 pounds Long hours sometimes required Mental Demands Make sound judgments quickly Ability to work with others in a high demand kitchen Work on multiple tasks, making appropriate progress towards deadlines Able to work independently, take direction and provide direction to others Manage differing personalities within the kitchen, the hotel and the community Maintain the highest degree of confidentiality Ability to work effectively in stressful, high pressure situations Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying and solving problems as necessary Mainsail is an Equal Opportunity Employer and it does not discriminate on the basis of actual or perceived race, color, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identity expression (including transgender status), sexual orientation, marital status, parental status, military service and veteran status, political affiliation, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances.

Requirements

High School diploma or equivalent or higher
Minimum of 1 year experience in restaurant
Excellent customer service skills
Excellent communication skills, both verbal and written
Ability to sit or stand for extended periods of time
Ability to communicate clearly
Corrected vision to normal range
Ability to use knives and kitchen machinery safely and effectively.
Ability to lift 20 pounds
Make sound judgments quickly
Ability to work with others in a high demand kitchen
Work on multiple tasks, making appropriate progress towards deadlines
Able to work independently, take direction and provide direction to others
Manage differing personalities within the kitchen, the hotel and the community
Maintain the highest degree of confidentiality
Ability to work effectively in stressful, high pressure situations
Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying and solving problems as necessary

Nice To Haves

Previous culinary kitchen experience preferred

Responsibilities

Assist with the day to day managing of the kitchen staff
Basic vegetable prep – peeling, slicing, dicing, and portioning
Basic & advanced sauce prep – to include stocks, salad dressings, vinaigrettes, emulsifications
Butchering – processing whole poultry, fish, and primal cuts of larger animals
General cleaning – to include equipment, floors, walls, coolers, and freezers
Dishwashing – all Epicurean kitchen staff wash dishes
Line cooking – working with other cooks under the supervision of the chef
Plating dishes – presenting food for guest to the chef’s specifications
Expediting – assisting chefs in directing the flow of service from the kitchen to the dining room
Demonstration cooking – assisting Epicurean chefs and guest chefs with presentations
Assist with plate-up presenting food for guest to the chef’s specifications
Ability to understand and communicate kitchen orders
Ability to work efficiently and effectively
Ability to perform all functions in the kitchen and assist where needed
Ability to work under pressure
Ability to work long hours standing over hot stoves and grills.
Ability to work as a team in a stressful, fast-paced environment
Knowledge of different cooking recipes and all kitchen equipment
Able to make great quality food
Follow SafeStaff sanitary compliance throughout every area working in the kitchen
Follow all safety procedures to include knife safety
Restock clean dishes, flatware, and all cooking equipment to the appropriate storage areas
Maintain the kitchen work area in an orderly and clean condition
Clean or prepare various foods for cooking or serving to include peeling vegetables, portioning products, etc.
Follow proper hand washing procedures
Stock supplies for the kitchen in specified locations and maintain area in order
Sweep, scrub, mop floors. Wipe walls, coolers, freezers and equipment
Sort and remove trash and clean the garbage cans/whales daily
Maintain trash area and place in proper area for pickup
Assist with loading and unloading of food deliveries and supplies
Maintain a professional presentable uniform and personal grooming
Able to effectively communicate with the team on a daily basis
Maintain a sense of ownership for the hotel/restaurant
Ensure successful performance assisting guests with an exceptional experience to ensure high performing scores on the GSS according to Marriott