Kitchen Supervisor

Aloft Lake Nona; Orlando (FL); On-site; USD 52,000 - 72,000; Full time

Benefits offered by this job

Team member travel program

Unlimited Friends and Family rates

Health coverage

401(k) with company match

Employee assistance program

Paid time off

Exclusive discounts

Job summary

Aloft Lake Nona, operated by CoralTree Hospitality Group, seeks a Kitchen Supervisor to lead the restaurant culinary team, oversee line cooks and support staff, and ensure quality food production across the restaurant, lounge, and banquet areas. Reporting to the chef de cuisine and executive sous chef, you will service Tempo+Grace and WXYZ Bar.

The role includes opening/closing duties, maintaining sanitation, and coordinating with Chefs to ensure smooth operations and exceptional guest

Qualifications

• Three years experience as a Line Cook at a quality Hotel or Restaurant.
• Food handlers’ certificate required.
• Minimum three years supervisory experience.

Responsibilities

• Maintain knowledge of departmental policies and sanitation.
• Lead kitchen line cooks, stewards and support staff.
• Open and close kitchen operations; set up and prep for service.
• Communicate with Chefs about supplies and shifts.
• Ensure food quality, proper plating and portion control.
• Monitor cleanliness and minimize waste.
• Coordinate with front-of-house for service flow.
• Assist inventories and support banquet plating as needed.

Skills

Line cook experience

Supervisory experience

English fluency

Food handlers’ certificate

Stations knowledge

Job description

Overview

Welcome to Aloft Lake Nona. Designed for global travelers who love open spaces, open thinking and open expression, this is where travel creates possibilities. Where style is necessary. Connectivity keeps up with you. Social scenes are vibrant. And the only direction is forward.

Aloft Lake Nona seeks a Kitchen Supervisor to assist to lead the daily operations of the restaurant culinary team. In this role you will plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment. Work the line and assist to oversee and lead the line cooks, stewards, and other support roles in the kitchen. Areas of responsibility comprise overseeing all food preparation for the restaurant, lounge, and all support areas. Reporting to the chef de cuisine and the executive sous chef, this position will service Tempo+Grace and WXYZ Bar.

At CoralTree Hospitality, we're committed to enriching your career and life experiences through unparalleled benefits that support your personal and professional growth. Joining the CoralTree team means gaining access to an exceptional benefits package designed with you in mind. Join us and discover a workplace where your contributions are valued and rewarded every day.

• Explore Freely: Immerse yourself in our Team Member Travel Program, where you'll enjoy complimentary and discounted stays at CoralTree Hospitality properties, allowing you to explore new destinations effortlessly.
• Share the Experience: Enjoy UNLIMITED Friends and Family discounted rates, creating unforgettable memories together.
• Comprehensive Health Coverage: Take charge of your well-being through our pre-tax flexible benefit plan, covering healthcare and dependent care expenses, tailored to your needs. Our comprehensive medical, dental, vision, life, and disability benefits, including pet insurance ensures peace of mind for you, your family, and your furry companions.
• Build for the Future: Plan for tomorrow with our 401(k) plan, complete with a company match, empowering you to build financial security.
• Support When You Need It: Navigate life's challenges with confidence through our Employee Assistance Program, providing support when you need it most.
• Enriched Lifestyle: Enjoy a balanced lifestyle with paid time off and holidays, giving you time to recharge and celebrate with loved ones.
• Exclusive Discounts: Access team member discounts from top industry brands in travel, entertainment, and retail, including Apple, Live Nation, Samsung, Hertz, Sam’s Club and more, making every day a little more extraordinary.

Responsibilities

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Always maintain positive guest relations.
• Resolve guest complaints, ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Meet with chefs to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Opening Shift - Turn on specified equipment (i.e., ovens, deep fryers), fill steam table and unlock secured areas (i.e., reach-ins, walk-ins), secure keys.
• Complete opening duties:
• Check production schedule and pars.
• Establish priority items for the day.
• Inform chefs of any supplies that need to be requisitioned for the day's tasks.
• Transport supplies from the Storeroom and stock in designated areas.
• Start prep work on items needed for the menu of the day.
• Organize all the various prep items needed from different areas to ensure that all items are in place and ready for service.
• Continue prep work after the meal period for the next meal service.
• Check POS printer at the workstations; ensure that it is in working order and ready for service.
• Prepare all menu items following recipes and yield guide.
• Inform front of house service staff of 86'd items and amount of available menu specials throughout the meal period.
• Communicate any assistance needed during busy periods to the Chef on Duty to ensure optimum service to guests.
• Maintain proper storage procedures as specified by Health Department and Hotel requirements.
• Minimize waste and maintain controls to attain forecasted food cost.
• Transport empty, dirty pots and pans to the pot wash station.
• Direct and assist Stewards in order to make clean-up a more efficient process.
• Breakdown workstation and complete closing duties:
• Return all food items to the proper storage areas.
• Wrap, cover, label and date all stored items.
• Organize all storage areas.
• Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves.
• Return all unused and clean utensils/equipment to the specified locations.
• Turn off all equipment not needed for the next shift.
• Restock items that were depleted during the shift.
• Review status of work and follow-up actions required with the chefs before leaving.

Additional Duties & Responsibilities

• Assist with inventories as scheduled.
• Assist in plating up Banquet hot meals as assigned.
• Follow maintenance program and cleaning schedule.
• Perform duties in other areas of Kitchen as assigned.
• Attend designated meetings.
• Uphold company values and be an example for others to follow.
• Make optimal use of financial resources.
• Participate in ongoing training and encourage the personal development of all team members.
• Continuous evaluation and improvement of the operations.
• Be an integral part of the development and vision of the culinary department.

Qualifications

• Three years experience required as a Line Cook at a quality Hotel or Restaurant.
• Food handlers’ certificate required.
• Ability to work all stations on the line.
• A minimum of three years of supervisory experience.
• Fluency in English in verbal and non-verbal.
• Compute basic arithmetic.
• Comprehend and ability to follow recipes.
• Working knowledge to Expand/Condense recipes.

Ability to:

• Perform job functions with attention to detail, speed and accuracy.
• Be a clear thinker, remaining calm and resolving problems using good judgment.
• Follow directions thoroughly.
• Understand guest’s service needs.
• Work cohesively with co-workers as part of a team.
• Work with minimal supervision.
• Exert physical effort in transporting 50 pounds.
• Endure various physical movements throughout the work areas.
• Remain in stationary position for 4 to 6 hours throughout work shift.

Join us in creating unforgettable experiences for our guests, building vibrant communities, and shaping the future of travel and hospitality.

#AloftLakeNona #LI-onsite