Kitchen Supervisor

Hulsing Enterprises; Lawrence (KS); On-site; USD 45,000 - 55,000; Full time

Job summary

DoubleTree by Hilton Lawrence in Lawrence, KS is seeking a Kitchen Supervisor to lead the kitchen team and ensure high standards of food quality and guest service. The role includes coordinating with hotel departments and upholding hotel policies and standards.

The position is full-time with a salary range of $45,000 to $55,000 per year. You will work with the General Manager to manage budgets, training, and daily operations of the kitchen.

Responsibilities

• Directly carry out supervisory responsibilities in accordance with the organization’s policies and applicable laws.
• Ensure kitchen sanitation, safety, and compliance with local and state codes.
• Supervise and schedule kitchen staff and manage labor costs.
• Oversee training and development of kitchen staff.
• Assist in budgeting and cost control for the department.
• Maintain sanitation and cleanliness of kitchen areas.
• Coordinate kitchen storage and inventory management.
• Interact with clientele during events and catering.

Job description

Job DetailsJob Location: DoubleTree By Hilton Lawrence - Lawrence, KS 66044Position Type: Full TimeSalary Range: $45,000.00 - $55,000.00 Salary/yearJob Category: Restaurant - Food ServiceThe Kitchen supervisor is responsible for leading the members of the kitchen staff and ensuring quality of food items. The kitchen supervisor represents the hotel to all guests, coordinating guest needs with other hotel departments, utilizing the principles, policies and standards of Hulsing Hotels.

Essential Duties & Responsibilities

• Directly carry out supervisory responsibilities in accordance with the organization’s policies and applicable laws.
• Ensure that the Kitchen is at all times in compliance with local and state codes in regard to sanitation, safety and work rules.
• Supervise and schedule kitchen staff in accordance with staffing guidelines and forecasted labor costs and edit all employee hours worked for payroll purposes. Follow company polices and budgeted labor percentages. Adjust schedules throughout the week to meet business demands.
• Oversee and direct training of new hires in specified phases of the Kitchen operation. Maintain an ongoing training program for existing staff. Reevaluate positions and work with General Manager to make changes wherever necessary.
• Assist the General Manager in the research and development of annual budgets related to your department. Justify any excessive spending on a monthly basis.
• Maintain proper sanitation and cleanliness of the kitchen areas at all times. This includes supervising kitchen employees to ensure that daily, weekly and quarterly cleaning list are being completed effectively.
• Coordinate the organization of all kitchen storage units following state health inspections including proper food handling and labeling.
• Take inventory and purchase all required foods for the hotel outlets.
• With the involvement of the other Food & Beverage Managers, maintain a current inventory of all "non-food" items. Establish and follow PAR Levels. Order following the budgeted figures and approval of General Manager.
• Interact with clientele as needing (i.e. table touching in restaurants, meeting with catering customers, making contact at banquet events, etc.).
• Ability to lift and/or move up to 50lbs.
• Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets.
• Performs other duties as assigned.

Qualifications