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    Banquet Kitchen Supervisor - Orlando, Florida, United States - Lake Nona Wave Hotel

    Lake Nona Wave Hotel
    Lake Nona Wave Hotel Orlando, Florida, United States

    2 weeks ago

    Default job background
    Permanent Upper Management / Consulting
    Description

    Overview:


    This position is responsible for oversight of the kitchen staff who prepare, cook and garnish meals for hotel guests and patrons.

    The kitchen supervisor will provide leadership and guidance to the banquets shift staff, and stewarding staff and will work on the hot or cold line as needed.

    With a focus on quality and production levels, this position will assist the culinary team with its mission to exceed customers' expectations related to food quality and dining experience.


    Responsibilities:
    Leads by example and masters both the hot and cold food item production.

    Inspects presentation quality and expedites the line as needed.

    Ability to work any station in the culinary area if required.

    Must be able to read recipes and follow measurement instructions accurately.


    While performing duties, one will be required to regularly taste, touch, and/or smell products utilizing appropriate methods to ensure quality and consistency.

    Maintain walking coolers, freezer, and dry storage clean, organized, and in accordance with proper sanitary food conservation.

    Assist in ordering and receiving tasks to have fully supplied the kitchen.

    Ability to use eyes and hands coordination to handle products and tools related to the successful completion of job-related tasks


    Kitchen Supervisor in banquets must possess sensory awareness and color perception as well as a distinctive palette and sense of depth to aid in the performance of the culinary arts.

    Responsible for assisting in quality control, and consistency in food production of all food areas.


    Checks stations prior (prior to service, or meal period) to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling.


    Determine the status of outstanding safety, or equipment issues by doing daily line checks and communicating to the banquet chef or executive chef of any needed product.

    Assist in creating, updating, banquet menus and testing new culinary items.


    Ability to use eye and hand coordination to handle products and tools related to the successful completion of job-related tasks.

    Strong knowledge of all basic cooking techniques.

    Must show knowledge of Classical European, International, and World Cuisine, including philosophies and principles.

    Supervises the performance, attendance, attitudes, appearance, and conduct of the banquet culinary team.

    Must be able to professionally communicate with all team members.

    Consistently practice safe and sanitary food handling techniques.

    Direct stewarding to maintain a clean, sanitary, safe work environment.

    Enforce workstation and equipment safety and cleanliness.

    Strong knowledge of kitchen equipment, tools, and supplies.


    Qualifications:
    Able to work flexible hours and days.

    Two-year culinary arts degree required.

    Three to five years of supervisory experience in a full service and high-volume culinary operations is required.

    Knowledge of food safety, sanitation, food products, and food service equipment.

    Previous experience maintaining professional and respectful work relationships.

    Strong communication and leadership skills.

    Advanced organizational skills

    Bilingual in Spanish is a plus.

    Serv Safe Certified.

    Proficiency in Microsoft Office.

    #lakenonawavehotel

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