- Supervise the cooks and cold pantrys food production; check all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner.
- Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods.
- Monitor the equipment maintenance and kitchen "clean as you go" policy to ensure strict adherence.
- To assist in cross-training employees and train new employees in their positions on the service line.
- To assist the Sous Chef in maintaining standards of quality and appearance on the front line.
- Prepares daily preparation lists for production.
- Reads and employs math skills to follow recipes.
- Prepares all broiled and sauted food items according to standard recipes and as specified on guest check, to ensure consistency of product; requires transportation of heavy food products.
- Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items.
- Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product.
- Keeps all refrigeration, equipment, and storage and working areas in clean, working condition to comply with health department regulations.
- Maintain all logs, cooling, heating, and temperature.
- Adheres to all company policies and procedures.
- Follows safety and security procedures and rules.
- Knows department fire prevention and emergency procedures.
- Utilizes protective equipment.
- Reports unsafe conditions to management.
- Reports accidents, injuries, near-misses, property damage or loss to management.
- Provides for a safe work environment by following all safety and security procedures and rules.
- All team members must maintain a neat, clean and well-groomed appearance. (Specific standards outlined in team member handbook).
- Perform any related duties as requested by management.
- Assists other Kitchen Personnel when need.
Knowledge, Skills & Abilities
- Hold a current Food Handler Card.
- One to two years preferred in a supervisory role in a kitchen environment.
- Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.
- Good working knowledge of the fundamentals of broiler cooking.
- Good working knowledge of the fundamentals of saut cooking.
- Good working knowledge of accepted standards of sanitation.
- Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
- Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
- Basic knowledge of the English language sufficient to understand inquiries from team members and communicate simple instructions.
- Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.
- Ability to operate beverage equipment, e.g., coffee maker.
Physical Demands
- Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 100 lbs.
- Sufficient manual dexterity of hand to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc.
- Ability to perform duties within extreme temperature ranges.
- Ability to perform duties in confined spaces.
- Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling.
Join us at San Diego Marriott Mission Valley, where your career aspirations meet endless opportunities, and where we not only meet industry standards but exceed them. Be a part of a team that is not just amazing but is committed to making your journey with us truly extraordinary. Ready to embark on a fulfilling career journey? Apply today and discover the unparalleled experiences that await you at San Diego Marriott Mission ValleyBenefits
- 401(k)
- Dental insurance
- Disability insurance
- Employee assistance program
- Flexible spending account
- Health insurance
- Life insurance
- Paid time off
- Vision insurance
- Room Discounts
- Employee Food and Beverage Discounts
EEO: Driftwood Hospitality Management is committed to a diverse and inclusive workplace. We are an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, pregnancy, genetic information, protected veteran status, or any other legally protected status.
Kitchen Supervisor - San Diego, United States - San Diego Marriott Mission Valley
Description
Join Our Team at San Diego Marriott Mission Valley: Where Excellence Meets Hospitality
At the San Diego Marriott Mission Valley, we take pride in creating a workplace that not only values exceptional service but also fosters a vibrant and inclusive community. We believe in attracting the best talent and providing them with an environment that encourages growth, collaboration, and personal well-being.
Why Work With Us?
Competitive Benefits Package: Enjoy the peace of mind with our comprehensive benefits, including a generous 401k match, health, dental, and vision coverage at competitive costs for all full time employees. We prioritize your overall well-being, ensuring you have the support you need.
Delicious Perks:As part of our commitment to your satisfaction, we offer a complimentary hot meal during your shift. Savor the flavors of our culinary expertise while you contribute to our guests' memorable experiences.
Convenient Amenities:Forget the stress of finding parking - our team members enjoy free parking on-site. Our central location extends beyond the hotel with the trolley station within walking distance, commuting becomes a breeze.
Travel Incentives:Take advantage of discounted room rates at all Marriott hotels internationally, allowing you to explore new destinations and create lasting memories.
Investing in Your Future:Join us at San Diego Marriott Mission Valley, where we prioritize promoting from within and offer continuous professional growth opportunities. Your success is our success, and together, let's build a legacy of excellence.
What Sets Us Apart?
Our commitment to excellence extends beyond our service to guests; it encompasses our dedication to creating a positive and rewarding work environment for our team. We believe in recognizing and celebrating the unique talents and contributions each team member brings.
Job Summary
To ensure proper service from the front line, banquet, and pantry cooks. Also, responsible for training of cooks and to ensure proper sanitation levels.
Essential Job Functions
This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.
Source: Hospitality Online