Kitchen - Supervisor

DG Hotel Operations, LLC; Town of Texas (WI); On-site; USD 30,000 - 40,000; Full time

Job summary

DG Hotel Operations, LLC is seeking a skilled culinary team member to handle cooking for meals and banquets. Responsibilities include food preparation, maintaining food quality standards, and ensuring compliance with health regulations. Applicants should have a positive attitude, prior food prep experience, and a valid food handler's card.

The role also demands effective communication with guests and team members, as well as adherence to safety policies. Join our team to provide exceptional dining experiences!

Qualifications

• Must be able to communicate with guests in a professional manner.
• Experience with food preparation according to recipes and guidelines.
• Ability to read and interpret documents such as recipes and safety rules.

Responsibilities

• Cooking all menu items for all meal functions.
• Provide guidance to team for proper preparation techniques.
• Ensure compliance with food-handling requirements as indicated by law.

Skills

Knife skills knowledge

Active state ServeSafe food handler card

Strong communication and interpersonal skills

Positive attitude and professional demeanor

In-depth knowledge of restaurant food preparation

Education

Culinary degree or training

One to two years of prior restaurant food prep experience

Valid Food Handlers Card

Job description

What You Will Accomplish

Cooking all menu items for Lunch, Dinner, and Banquet meal functions.

Provide guidance to team for proper preparation techniques.

May be responsible for inventory and placing accurate orders to ensure smooth service and not running out of items.

Must be able to communicate with guests and front‑of‑house employees in a professional manner.

Responsible for ensuring the entire team follows proper food‑handling requirements as indicated by law.

Supports an environment of high efficiency, quality and customer service.

Maintains detailed knowledge of all menus, recipes, food quality standards and regulations.

Works on prep for assigned meal periods.

Responsible for correctly presenting and portioning food.

Ensures food leaves the kitchen simultaneously and in a timely fashion, is high quality, and prepared according to order.

Participates in preparation of food items such as salads, soups, sauces, meats, and vegetables according to prescribed recipes and guidelines.

Bakes, roasts, broils and steams meats, fish, vegetables and other foods.

Adds seasoning to foods during mixing or cooking, according to recipe and adjusts as needed.

Reads menu to estimate food requirements and requisites food from storage.

Observes and tests foods being cooked and uses thermometer to ensure food is cooked and maintained at proper temperature.

Carves meats, portions food onto serving plates, adds gravies and sauces and garnishes servings.

Follows all standard food‑handling, sanitation and health‑department guidelines.

Ensures compliance with federal, state, local and company health, safety, and sanitation standards.

Must wear non‑slip, oil‑resistant shoes.

Follows all safety policies and procedures.

Acts on reports of potential safety issues or whenever observed and takes immediate action to resolve in emergency situations.

OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety.

Team members will be trained in the proper use and care of assigned PPE if applicable. The hotel provides the required PPE. Team members have responsibility to report defective, damaged or lost PPE or equipment that does not fit properly to their Manager.

Maintains strict compliance with hotel's Hazardous Material (HAZMAT) program and familiarizes self with current MSDS.

What You Will Bring

• Knife skills knowledge preferred.
• Active state ServeSafe food handler card.
• Positive contributions to the team and positive moral to continue the company culture.
• One‑to‑two years prior restaurant food prep experience (great if you have).
• Culinary degree or training desired.
• Prior line‑cook experience.
• In‑depth knowledge of restaurant food preparation, professional cooking and knife‑handling skills.
• Ability to serve needs of guests and team through verbal face‑to‑face interactions.
• Positive attitude and professional demeanor.
• Strong communication and interpersonal skills and commitment to a high level of guest satisfaction.
• Ability to read and interpret documents such as recipes, safety rules, operating and maintenance instructions, and procedure manuals.
• Proficiency in speaking, reading, writing and understanding English for instructions, safety rules and communication with guests.
• Valid, current Food Handlers Card or willingness and ability to obtain one within 30 days of employment.

Work Schedule

Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the hotel's business needs. Work schedules will include holidays, weekends, and alternate shifts.

Physical Requirements

While performing job duties, the team member regularly stands and walks for sustained periods of time, works at a quick pace, maneuvers between activities occurring simultaneously, regularly grasps objects such as plate ware and food trays, frequently feels the temperature of objects such as extremely hot glassware and plateware, regularly reaches by extending hand(s) and arm(s) in any direction while serving and performing other essential functions of the job, occasionally stoops, kneels, and crouches, frequently talks when communicating with guests and/or kitchen staff, frequently needs to hear voices while taking orders and interacting with guests and/or kitchen staff, frequently is alerted of a coworker's presence from behind to avoid accidents, tastes all dishes each day to be able to relay menu information to guests and/or servers, many aromas and smells are present in the kitchen and dining areas, balance is frequently required to prevent falling when walking, standing, moving, or carrying plates, beverages, and food items, occasionally pushes and pulls carts and furniture, lifting is regularly required to prepare dining areas, serve food and beverages, exerts up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move items such as plates, coffee trays and dishes, frequently transports food or trays while walking, requires close visual acuity to prepare and cook food and move around the kitchen, and is subject to environmental conditions such as extreme heat, extreme cold, loud noise, hazards including proximity to moving mechanical parts, sharp objects, and exposure to cleaning chemicals, slick floors and hot plate ware or glassware, atmospheric conditions such as fumes, odors, or dust, and is required to function in crowded or narrow aisles, passageways, or work areas in the kitchen.

Equal Employment Opportunity

Pacific Hospitality Group provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.