Kitchen Supervisor

Spire Hospitality LLC; Goleta (CA); Híbrido; USD 41.000 - 48.000; Jornada completa

Descripción de la vacante

Spire Hospitality LLC in Goleta, CA, is seeking a skilled kitchen supervisor to train and oversee the kitchen in the absence of the chef and sous chef, and to cook and present food according to hotel standard recipes to deliver quality dishes.

The ideal candidate has a cooking background, understands sanitation standards, and can manage portions, equipment, and a fast-paced hotel kitchen. They will work with the team to maintain safety, stock, and guest satisfaction.

Formación

• Cooking background required.
• At least one year of cooking experience in a hotel setting preferred.
• Education equivalent to high school graduation.

Responsabilidades

• Train and supervise kitchen staff in the absence of the chef and sous chef.
• Cook and present food according to hotel standard recipes.
• Ensure all items meet quality standards before service.
• Maintain food cost controls by minimizing waste and spoilage.

Conocimientos

Cooking

Supervising

Team leadership

Food safety

Educación

High school diploma or equivalent

Descripción del empleo

Along Highway 1, our boutique hotel is 15 minutes from beaches, hiking trails, and downtown Santa Barbara. Reach the airport, Amtrak station, and University of California-Santa Barbara in less than 10 minutes. We’re a short drive from Sandpiper Golf Club, Lake Los Carneros, and Goleta Monarch Butterfly Grove.

Job Overview

Responsibilities include training, supervising in the absence of the chef and sous chef, cook and present food according to hotel standard recipes in order to create quality food products.

Compensation: $30-$35/Hour.

The IDEAL candidate will have these qualities/experience:

• Cooking background preferred

Responsibilities and Duties:

• Comply with all federal, state, local and company food handling/sanitation rules
• Assign, train and supervise kitchen staff in the proper preparation of menu items
• Ensure all food items meet our quality standards before service to the customers
• Keeps spoilage/waste to a minimum by storing and utilizing proper quantities and rotating products
• Maintain a clean safe work area at all times
• Prepares lunch buffets and employee cafeteria meals. Assists Chef and Sous Chef with preparations of banquet functions
• Assists in controlling food cost by minimizing food spoilage and waste

Specific Job Knowledge and Skills:

The ideal individual would possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Working knowledge of baking standard recipes and food products associated with same, i.e., doughs, fillings, etc.
• Good working knowledge of accepted standards of sanitation
• Ability to operate kitchen equipment, i.e., stoves, ovens, kettles, mixers, etc.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes
• Ability to read, write, speak and understand the English language in order to complete requisitions, read recipes and communicate with other employees
• Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons spatulas, tongs, slicers, etc.
• Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a up to 200 lbs. at a time, depending on size and weight, on a continuous schedule
• Ability to perform duties in confined spaces
• Ability to perform duties within extreme temperature ranges
• Ability to learn and perform all essential job functions accurately and safely with minimal direct supervision, within initial training period after employee begins work

Other Expectations:

• Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position.
• Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel. This includes nights, weekends and/or holidays.
• All employees must maintain a neat, clean and well-groomed appearance (specific standards available).
• Employee is always required to take on the responsibility and wear appropriate Personal Protective Equipment (PPE) as determined by position and duties.
• Complies with health and safety rules, regulations and procedures to maintain a safe environment.

Hotel Specific:

Working Conditions:

Physical Demands:

The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Inside: Protection from weather conditions but not necessarily from temperature changes. A job is considered "inside" if the worker spends approximately 75 percent or more of the time inside.

Qualifications:

Education

Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge of skills and abilities.

Experience

Cooking experience required.

At least one-year experience in a similar sized hotel operation preferred.

*Spire Hospitality participates in E-Verify*

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)