kitchen supervisor - Temecula, United States - Bottaia Winery

Description

Job Description

We are a premier hospitality company with a 30,000 case DTC operation in the Temecula Wine Country. We are farming over 200 acres with 22 French and Italian varietals under the Bottaia and Ponte Winery labels.

Visit and to get to know us a little better.

We are looking for experienced, passionate individual to be a part of our team at our Bottaia Winery. We are located on the Ponte Family Estate Ranch which is just east of the Ponte Winery Tasting Room. The Bottaia Tasting Room and Pool Club bring a unique experience to Temecula Wine Country, including new wines, a semi-Olympic size pool, a splash pad for the kids, and 30 cabines (traditional Italian beach changing rooms), and a poolside bar and café.

Summary:

The Kitchen Supervisor is responsible for all day-to-day food production including that used for the restaurant and all other outlets; ensuring quality, consistency and presentation are of the highest standard. Assists Executive Chef in developing menus, recipes, and daily food purchase needs. Supervises kitchen staff and monitors their daily production and training. Maintains highest professional food quality and sanitation standards.

Compensation: $ $26.00 hourly DOE

Benefits:

• Health, Vision & Dental
• 401K Matching
• Sick + Vacation Time

Schedule: Wednesday - Sunday

Essential Duties and Responsibilities:

• Understand the Bottaia values and service standards and adheres to them
• Assist in training and supervising all kitchen associates.
• Supervise food and supply purchases for daily operation of the restaurant departments at the best price and quality from approved vendors; check in orders.
• Supervise food production and assists in administration of kitchen services in safe and efficient compliance with policies and procedures, brand standards, and federal, state and local regulations.
• Train, develop, and supervise all kitchen staff in proper operating procedures and Bottaia values and service standards.
• Create the Daily Specials utilizing products on hand for the highest profit margin.
• Collaborate with the Executive Chef on developing seasonal changes to restaurant menus.
• Help develop recipes and procedures for all products produced in all kitchens.
• Create par sheets and prep sheets for all kitchen lines to control waste.
• Train all kitchen associates to receive, weigh and inspect products received to ensure loss control and quality.
• Work with Executive Chef to schedule labor and prepare weekly labor spreadsheets.
• Monitor inventories of food and supplies daily, ensuring adequate supplies are kept on hand. Daily inventory sheets are to be completed.
• Ensure compliance with labor laws including enforcing breaks, meal breaks and overtime approvals.
• Keep the sanitation levels of the kitchen and surrounding areas at the highest standards.
• Perform all additional duties required by the Executive Chef.
• Run the kitchen efficiently and to the Executive Chef's standards in their absence.
• Understand and adhere to the environmental standards set by the winery.
• Promptly report emergencies, accidents, injuries, missing articles, damage, engineering items and safety hazards to management.

Knowledge, Skills and Abilities:

• Ability to provide direction to associates and treat all associates in a respectful manner.
• Encourages a friendly and approachable work environment; mentoring and empowering staff.
• 5+ years' experience as a Cook in a hotel, restaurant or similar venue.
• Comfortable with all aspects of product/supplies specifications, purchasing, receiving, storage and issue.
• Ability to assist in the creation of all menus needed in the restaurant and banquet operation.
• Maintain daily food and labor costs that are acceptable to company.
• Understands federal, state, and local food sanitation regulations.
• Monitor food safety & sanitation, keeping within health codes.
• Ability to make quick and sound decisions.
• Computer skills with Microsoft Word and Excel.
• Expert food knowledge and food paring with wine.
• Background in training of cooking staff.
• Superior guest interfacing skills as it relates to daily operations. Ability to take directions.
• Must have or have the ability to obtain a Riverside County Food Handler's Card.