- Complete opening and closing checklists.
- Refer to the Daily Prep List at the start of each shift. Assign, coordinate, and supervise the set-up and food production areas within the service kitchen to maximize productivity and minimize waste.
- Pull all food needed for daily production from the walk-in box and utilize all leftovers as per guidelines and with the help of the Executive Chef to minimize waste.
- Check with the Sous Chef on the items needing preparation that day by inventory on a production chart that is on hand presently and bring it up to par stock levels set by the Executive Chef.
- Check daily use records with the Executive Chef or Sous Chef to make sure that estimates are filled in correctly and make sure that production is following these estimates as closely as possible.
- Promptly report equipment, food quality, and shortage or safety problems to the Executive Chef.
- Knows and complies consistently with our standard portion sizes, cooking methods, quality standards, and kitchen rules, recipes, policies, and procedures.
- Stock and maintain enough levels of food products at line stations to ensure a smooth service period.
- Handle store, label, and rotate all products properly and per applicable state laws.
- Participate in food, health, and safety inspections and audits.
- Attend all associate meetings, come up with sound suggestions on associate problems, and promote and maintain effective communication between all the food production areas within the kitchen.
- Attend all associate meetings, come up with sound suggestions on associate problems, and promote and maintain effective communication between all the food production areas within the kitchen.
- Check out all workstations including the associate cafeteria. Ensure proper set-up for AM and PM dining.
- Any other duties as assigned.
Compensation: $22.00 per hourRequirements
Education: High school education or equivalent experience.
Experience: Three - six months in a food/beverage services environment or establishment.
Skills and Abilities: Strong knowledge of operating industrial-sized ovens and cooking ranges. Possess knowledge of preparing different types of cuisines, relishes, soups, and salads. Have a basic understanding of professional cooking and knife-handling skills. Understand and knowledge of safety, sanitation, and food handling procedures. Must have manual coordination to punch buttons, grasp items in hand, and carry containers loaded with food and liquids.
Source: Hospitality Online
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Food and Beverage Kitchen Supervisor - Colorado Springs, United States - The Mining Exchange
Description
Mining Exchange Hotel & Spa
Kitchen Supervisor
About The Opportunity
Practice Hospitality is seeking an experienced and hands-on Kitchen Supervisor to join the team at the Mining Exchange Hotel & Spa in Springs Orleans restaurant.
About The Company
Practice Hospitality manages hotels differently. A growing company with opportunities for advancement, we infuse hotels with style, spirit, and soul. We inspire, innovate, and advocate. We deliver results and do well by our owners because we respect the individuality that we all bring to the table, the connectedness of our world, and the impact we have on our community.
We are looking for someone who thinks big because, at Practice Hospitality, we value creativity, emotional intelligence, problem-solving, and innovation. This is an opportunity to be an integral part of a team that supports one another, is empowered, and holds themselves accountable. If you bring your A-game every day and pursue excellence with tenacity, we want to invest in your professional and personal growth. But, more than anything, we are looking for good humans who care about our guests, and each other and make every moment together enriching, fulfilling, and fun.
About The Hotel
Mining Exchange Hotel & Spa was built in 1902 as a stock exchange for local mining companies, The Mining Exchange Hotel & Spa offers a one-of-a-kind experience in the heart of downtown Colorado Springs. Our elegant, yet casual public spaces and guestrooms are all newly renovated.
Job Role
Accurately and efficiently prepare food items such as meats, seafood, vegetables, soups, and other hot food products as well as prepare and portion food products prior to cooking and adhere to quality standards while maintaining a safe sanitary work environment. Knowledgeable and skilled at broiler, sauté and grill operations. Able to operate all kitchen equipment. Supervise and hold accountable for the quality of all cooks during operations.
Responsibilities:
