Executive Chef: Lead Kitchen Operations & Quality

Remington Hospitality; Arizona; On-site; USD 42,000 - 64,000; Full time

Job summary

Remington Hospitality seeks a Kitchen Supervisor to efficiently supervise and train kitchen associates for quality food production in restaurants and banquets, focusing on timing, portions, quality, presentation and sanitation.

You will schedule, supervise and direct all kitchen personnel, including utility and sanitation, and the employee cafeteria, while managing inventory and cost controls to meet standards.

Qualifications

• Efficient supervision and training abilities for kitchen staff.
• Knowledge of food safety, sanitation and presentation standards.
• Ability to manage scheduling, evaluation and discipline in a kitchen environment.
• Experience with inventory control and cost management in foodservice.

Responsibilities

• Efficiently supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing especially on timing, portions, food quality, presentation, and sanitation/cleanliness.
• Schedule, evaluate, supervise and direct all kitchen personnel, including utility and sanitation as well as the employee cafeteria, providing disciplinary action if necessary.
• Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs.
• Establish, direct and review performance standards in food preparation, purchasing and production to ensure effective, controlled and coordinated efforts are achieved.
• Monitor, direct and coordinate effective sanitation, cleanliness and organization efforts in food and beverage areas.
• Responsible for the review and accomplishment of cost goals in the area of food cost, kitchen labor and related expenses.

Job description

Remington Hospitality seeks a Kitchen Supervisor to efficiently supervise and train kitchen associates for quality food production in restaurants and banquets, focusing on timing, portions, quality, presentation and sanitation.

You will schedule, supervise and direct all kitchen personnel, including utility and sanitation, and the employee cafeteria, while managing inventory and cost controls to meet standards.