Kitchen Supervisor

Paycom - ATS; Town of Florida (NY); On-site; USD 55,000 - 75,000; Full time

Job summary

Paycom - ATS is seeking a Culinary Supervisor to oversee daily kitchen operations, working with the Executive Sous Chef and Executive Chef to elevate guest satisfaction while managing the budget. The role includes training staff, ensuring recipe adherence, and maintaining food safety and quality standards.

The ideal candidate has at least 2 years of cooking experience, strong knife skills, sanitation knowledge, and the ability to work weekends and holidays.

Qualifications

• No formal education required.
• 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.
• Ability to regularly lift up to 50 pounds.
• Hours include weekends and holidays.

Responsibilities

• Supervises culinary team members.
• Manages day-to-day operations of the kitchen.
• Assists with development and training of team.
• Follows recipes to ensure consistency and freshness.
• Ensures proper food handling and storage standards.
• Maintains budget and controls waste and portions.
• Provides guest-focused service and high-quality meals.

Skills

Knife skills

Sanitation

Cooking methods

Job description

Overview: 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._____________________________________________________________________________Essential functions: Reasonable accommodations may be made to enable individuals with disabilities to perform the 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 methodsHours 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