Breakfast Supervisor (Full-Time)

Saint Kate - The Arts Hotel; Milwaukee (WI); On-site; USD 2,066,000 - 3,031,000; Full time

Job summary

Saint Kate - The Arts Hotel is seeking a Breakfast Supervisor to manage morning culinary operations. You will oversee breakfast staff, ensure all recipes are followed, and maintain high quality and sanitary standards in a fast-paced hotel kitchen.

Possession of culinary schooling or 3 years of related experience is preferred. Morning and weekend availability is required to support breakfast service and guest satisfaction at the hotel.

Qualifications

• Must have morning availability.
• Must have weekend availability.
• Strong leadership and teamwork abilities.
• Able to read micro orders and follow recipes precisely.
• Proficiency in English is required.

Responsibilities

• Supervise culinary staff during breakfast hours.
• Prepare and cook food quickly and accurately per recipes.
• Store food using proper rotation and dating.
• Maintain sanitary standards before, during, and after service.
• Determine inventory and requisition from storeroom.
• Set up equipment for preparation before service.
• Maintain high quality of food production and presentation.
• Uphold cleanliness and personal hygiene standards.
• Set up and break down stations; assist in advance prep.
• Store all requisitioned food properly.
• Prepare all items according to recipe specifications.
• Ensure coolers are clean and locked after shifts.
• Lead pre-shift cue meetings to communicate changes and daily priorities.
• Maintain cleanliness and order in work areas.

Skills

Morning availability

Weekend availability

Team leadership

Reading micro orders

English language

Education

Culinary schooling or 3 years experience

Job description

Description

A Breakfast Supervisor will use their creativity and artistic expression to be successful in this role. You pay close attention to detail, making sure that all duties assigned to culinary staff are properly carried out, ensuring the food is always top-notch! You will also follow the duties given to you by the Chef in the same manner you would hope the culinary staff would. This position is a great way to get your foot in the door to becoming the next member of the Culinary Management Team!

POSITION PURPOSE:

Follow all instructions assigned by chefs and ensure all duties assigned are carried out with culinary staff. Ensure that all food is of the finest quality for our guests resulting in increased guest satisfaction and an increase in the positive perception of the hotel. Ensure all stations are set to outlet standards and specs according to the guidelines that have been established to eliminate unnecessary waste and inefficiency, resulting in a higher quality product and increasing departmental profits. Assist chefs and maintain areas of responsibilities and be able to take on the role of a Sous chef when they are not present.

ESSENTIAL FUNCTIONS:

1. 1. Supervise culinary staff during breakfast hours.
2. 2. Prepare and cook food quickly and correctly in a timely manner following all required recipes.
3. 3. Correctly store food by utilizing proper rotation and dating.
4. 4. Maintain sanitary standards, before, during, and after service.
5. 5. Determine inventory of food items and requisition from storeroom.
6. 6. Set up equipment needed for preparation prior to service.
7. 7. Maintain high quality level of food production and presentation.
8. 8. Cleanliness, sanitation and personal hygiene.
9. 9. Responsible for set up station, breakdown, and all necessary advance prep work.
10. 10. Put all food away that has been requisitioned from storeroom.
11. 11. Prepare all food items according to recipe specifications.
12. 12. Make sure coolers are cleaned, organized and locked after work if finished.
13. 13. Hold cue time meetings before shifts to inform culinary staff of any changes, what to except in business for their shift and general information for the hotel.
14. 14. Maintain condition and cleanliness of work area.

POSITION REQUIREMENTS:

*Must have morning and weekend availability*

1. 1. Friendly and polite team member.
2. 2. Follow instructions of chef.
3. 3. Able to read micro orders.
4. 4. Professional schooling from culinary school or 3 years similar experience.
5. 5. Knowledge of kitchen equipment and food items.
6. 6. Knowledge of proper stocks, sauces, meat fabrication, fish filleting, etc.
7. 7. Working knowledge of saute, grill, fry, and poultry station.
8. 8. Create specials from items not being used.
9. 9. Assist in control of food waste.
10. 10. Garnishing knowledge and experience.
11. 11. Knowledge of English Language.
12. 12. Leadership abilities.
13. 13. Ability to work long hours.
14. 14. Ability to work under pressure.