Culinary Supervisor-$22.00/hr.

Silver Ventures LLC; San Antonio (TX); On-site; USD 25,000 - 36,000; Full time

Job summary

Silver Ventures LLC's Hotel Emma in San Antonio, TX seeks a Culinary Supervisor to oversee breakfast, lunch, dinner and banquets, ensuring food meets specifications and staff are trained to hotel standards.

Requires a high school diploma and at least 2 years of experience in hotels/restaurants, plus knife skills, butchery, and strong food-safety knowledge. Must be flexible with schedule and capable of leading line stations and banquet service.

Qualifications

• High school diploma or equivalent; college education not required.
• Minimum 2 years of experience in established hotels, resorts, or restaurants.
• Knowledge of health and food safety guidelines.
• Ability to train staff to hotel and kitchen standards.
• Flexible schedule including AM/PM shifts, weekends and holidays.

Responsibilities

• Set up station and mise en place to Chef specs and recipes.
• Complete banquet production and organization; expedite as needed.
• Cook and prepare food to order daily.
• Store mise en place properly; submit production needs daily.
• Work all line stations as required.
• Develop and train line staff to standard performance.
• Maintain safe, clean, healthy work conditions for all personnel.
• Communicate with the sous chef to ensure proper service.
• Report to work on time; present a neat, professional appearance.
• Follow all policies and procedures for Hotel Emma.

Skills

Knife skills

Butchery

Food safety knowledge

Flavor balancing

Flexible schedule

Staff training

Hotel service standards

Team collaboration

Education

High school diploma or equivalent

2+ years hotel/restaurant exp

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Culinary Supervisor-$22.00/hr.

Regular Full-Time Service Worker Hotel Emma, San Antonio, TX, US

4 days ago Requisition ID: 1612

POSITION SUMMARY:

Works ala carte breakfast, lunch, dinner and banquets. Assist with all food production and staff meals. Assist in maintaining smooth operations of the kitchen, Ensures food is prepared according to and exceeding specifications; assist in training staff to hotel and kitchen standards.

EDUCATION AND TRAINING REQUIRED:

High school graduate or equivalent . College education not required. Two year minimum work experience in established hotels, resorts, and free standing restaurants required.

POSITION QUALIFICATIONS

Requirements are representative of minimum levels of knowledge, skills and/or abilities.

• Understanding of the Hotel Emma Service Promises, Cultures and Values
• Working knowledge of food and health safety guidelines.
• Proper knife skills and experience with various cooking methods
• Butchery skills and experience with various proteins
• Able to taste and balance flavors
• Required to work a flexible schedule based on business levels, to include AM/PM, weekends and holidays
• Common sense, approaching tasks with the mentality of a chef, a guest and the owner.

ESSENTIAL JOB FUNCTIONS:

• Set up his/her own station and mise en plas to the executive Chef Specifications and recipes.
• Completes Banquet production and organization, able to expedite banquets with little or no supervision.
• Cook and prepare food to order on a daily basis.
• Properly store all mise en plas and submit production needs for following day by shift end.
• Works all line stations as required.
• Develop and train line staff including interns/externs to standard performance level.
• Assure safe, clean, healthy work conditions for all personnel.
• Communicate with the sous chef on duty to assure proper service according to assigned shift.
• Report to work on time in a neatly groomed, professional and acceptable manner.
• Follow all policies and procedures for the Hotel Emma.

ADDITIONAL JOB FUNCTIONS:

• Expedites breakfast, lunch or dinner service from inside the line as needed.
• Coordinates the line crew to achieve assigned tasks according to Hotel Emma kitchen standards.
• Maintains with sous chef, cleanliness guidelines for all kitchen production, walk-ins and storage areas.
• Communicates and reports and mechanical problems with the Chef or sous chef.
• Discuss with Chef on duty awareness of guest’s comments or complaints.
• Assist in daily inventory of produce cooler and dry storage areas.
• Is familiar with Hotel Emma fire, safety and health procedures.
• Trained and knowledgeable in all areas of food safety and health inspection criteria.
• Completes tasks and projects assigned by chef and assist others as business volumes and staff levels demand.
• Assist with production of family staff meal.
• Diligent and economic use of labor and product. Disposal of food is approved by chef on duty first.
• Checks daily the quality and level of line station mise en plas

WORKING CONDITIONS:

• Able to lift 50 pounds.
• Able to stand on feet for long periods of time in a hot environment.
• Schedule will reflect business demands. Long and unusual hours on occasion.
• Strong listening and compassionate ear for employee personal and professional issues

JOB REQUIREMENTS:

Must be able to work in a fast paced and customer service-oriented environment; to perform duties under pressure and meet deadlines in a timely manner; to work as part of a team as well as to complete assignments independently; to take instructions from supervisors; to exercise problem solving skills; and to interact with co-workers, supervisors, guests and the public in a professional and pleasant manner.

SAFETY RESPONSIBILITIES:

Must learn and comply with all Company safety rules; must use appropriate safety equipment at all times; must immediately report all unsafe condition to supervisors; must be familiar with all safety features or equipment, machinery, or materials encompassed by job duties; and must check with supervisor if there is a question as to the safe procedure to be used for any job function.