Kitchen Supervisor

AC by Marriott Downtown Orlando; Orlando (FL); On-site; USD 19,000 - 28,000; Full time

Job summary

AC by Marriott Downtown Orlando is seeking a culinary supervisor to oversee the day-to-day operations of the kitchen at our Orlando, FL property. You will work closely with the Executive Sous Chef and Executive Chef to ensure quality, consistency and guest satisfaction.

The role requires at least two years of cooking experience, knife skills, sanitation knowledge and the ability to lift up to 50 pounds. Weekend and holiday availability is required to support hotel operations.

Qualifications

• Education: No formal education required.
• Experience: at least 2 years of cooking experience.
• Knowledge of knife skills, sanitation and cooking methods.
• Knowledge of sanitation codes concerning food storage and cross contamination.
• Hours: weekends and holidays required.
• Ability to lift up to 50 pounds.

Responsibilities

• Supervises culinary team; manages day-to-day operations.
• Builds trust, respect and cooperation among team members.
• Maintains productivity levels of the team.
• Prepares all food items efficiently while following proper handling techniques.
• Follows recipes to control production and maintain quality and freshness.
• Ensures portion control, presentation and temperature.
• Oversees food preparation and storage standards.
• Assists with inventory and production charts.
• Trains staff on menu items and ingredients.

Skills

Knife skills

Sanitation

Cooking methods

Teamwork

Education

No formal education required

Job description

Job Details

Job Location: AC by Marriott Orlando - Orlando, FL 32801Position Type: Full TimeSalary Range: $17.00 - $17.00 HourlyJob Shift: DayOverview: Responsible for supervising the day-to-day operation of the culinary department, while working closely with the Executive Sous Chef and Executive Chef. Works to continually improve guest and team member satisfaction while maintaining the operating budget. Assist with development and training of team to improve results while maintaining standards.

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Essential functions:

• Supervises culinary team members. Manages all day-to-day operations. Understands team members' positions well enough to perform duties in team members absence.
• Encourages and builds mutual trust, respect, and cooperation among team member.
• Ensures and maintains the productivity level of team members.
• Assist culinary team members in preparing all food items in an efficient and timely manner adhering to proper food handling technique and ensuring quality food standards.
• Follow recipes to control production and maintain consistency and freshness.
• Ensure efficient flow of food dishes with an emphasis on portion control, quality, presentation and temperature control.
• Supervises and coordinates activities of team members engaged in food preparation.
• Maintains food preparation handling and correct storage standards.
• Maintains purchasing, receiving and food storage standards.
• Supports procedures for food & beverage portion and waste controls.
• Follows proper handling right temperature of all food products.
• Ensures compliance with all applicable laws and regulations.
• Assist with inventory and production charts.
• Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
• Provides services that are above and beyond for guest satisfaction and retention.
• Adhere to hotel grooming standards.
• Perform any additional tasks requested by management.

Qualifications

• Education: No formal education required.
• Experience: at least one (2) years of cooking experience.
• Skills and abilities: Knowledge of knife skills, sanitation and cooking methods.
• Knowledge of sanitation codes concerning food storage and cross contamination. Knowledge of proper cooking methods
• Hours required: Scheduled days and time vary based on hotel needs. Must be able to work weekends and holidays.
• Ability to regularly lift and/or move up to 50 pounds.

This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future