Kitchen Supervisor (Supervisor de Cocina)

Azul Hospitality; Springdale (UT); On-site; USD 26,000 - 38,000; Full time

Job summary

Azul Hospitality in Utah seeks a skilled line cook to support opening and closing duties, prepare ingredients, and cook to recipes with quality presentation. You will assist banquet prep, maintain station mise en place, and help train culinary staff while upholding sanitation and safety standards.

The role requires at least 2 years cooking experience, a Food Handlers certificate, and strong leadership and communication skills to coordinate with Chefs and other departments.

Qualifications

• High school or equivalent education required.
• Minimum 2 years cooking experience, preferably high volume.
• Food Handlers certification required.
• Must possess basic computational ability.
• Must read, write and understand English clearly.

Responsibilities

• Read menu to estimate food requirements and assist ordering.
• Assist with food preparation for banquets.
• Assist in training of new culinary staff.
• Coordinate and expedite kitchen staff to ensure consistency.
• Prepare food items using preset methods in a timely manner.
• Operate large volume cooking equipment and adjust temperatures.
• Maintain sanitation and safety standards in work areas.
• Supervise line staff to ensure company standards.
• Consult with Executive/Sous Chef daily on functions.

Skills

Leadership

Communication

Customer relations

Basic computer skills

Education

High school diploma

Food Handlers certification

Tools

Cutting tools

Cookware

Bakeware

Job description

Position Purpose

Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking equipment doors, etc. Set up, stock, and maintain work areas. Prepare ingredients for cooking, including portioning, chopping, and storing food. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.

Essential Responsibilities

• Read menu to estimate food requirements and helps the Executive Chef and Sous Chef order food from suppliers.
• Assist with food preparation for banquets.
• Assist in the training of new culinary staff members.
• Coordinates and expedites the kitchen staff to accelerate service and ensure consistency in food quality and presentation.
• Prepare food items for customers using a quality predetermined method in a timely and consistent manner.
• Measures and mixes ingredients according to recipes, using variety or kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers, to prepare foods.
• Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
• Set up station with predetermined mise en place required to service all functions.
• Adjust thermostat controls to regulate temperature of ovens, boilers, grills, roasters, and steam kettles.
• Clean food preparation areas, cooking surfaces, and utensils.
• Maintain sanitation, health, and safety standards in work areas.
• Verify that prepared food meets requirements for quality and quantity.
• Supervise line associates and ensure all food is being prepared up to company standards.
• Consult with Executive Chef and Sous Chef on a daily basis as well as with other departments that are directly related to all functions.
• All other duties assigned by manager or supervisor.

Supportive Functions

• Assist with any guest inquiry.
• Follow all company and safety and security policies and procedures.
• Report maintenance problems, safety hazards, accidents, or injuries.
• Perform other reasonable job duties as requested by direct and indirect supervisors.

Physical Demands

• Environmental conditions are inside, a job is considered inside if staff spends approximately 75 percent or more of the time inside. Temperature is moderate and controlled by hotel environmental systems.
• Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possible for one (1) hour or more.
• Must be able to stand and exert well-paced mobility for up to four (4) hours in length.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
• Must be able to lift up to 45 lbs. as needed.
• Must be able to push and pull carts and equipment weighing up to 250 lbs.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.
• Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations.
• Talking and hearing occur continuously in the process of communicating with other staff, guests, and supervisors.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Ability to work primarily with fingers to pick, pinch, type and carry out substantial movements (motions) of the wrists and hands as well.

Specific Job Knowledge, Skills and Abilities

• Must be able to speak, read, write, and understand the primary language used in the workplace.
• Requires good communication skills, both verbal and written.
• Must have excellent leadership capability and customer relations skills.
• Must be detail oriented with outstanding organizational and communication skills.
• Must possess basic computer skills.
• Must possess basic computational ability.
• Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.
• Self-driven and able to work independently.
• Experience in using cutting tools, cookware, and bakeware.
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.).

Education

High school or equivalent education required.

Experience

Minimum 2 years cooking experience, preferably high volume.

Licenses or Certifications

Food Handlers certification required.

Grooming

All Staff Members must maintain a neat, clean, and well-groomed appearance per Azul Hospitality standards. Refer to the property specific required grooming and uniform standards policy.

Attendance

Regular attendance in conformance with the standards, which may be established by Azul Hospitality, from time to time, is essential to the successful performance of this position. Staff with irregular attendance / tardiness will be subject to disciplinary action, up to and including termination of employment. Upon employment, all staff is required to fully comply with Azul Hospitality rules and regulations for the safe and effective operation of the hotels facilities. Staff members who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, staff members may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. This job description is not an exclusive or exhaustive list of all job functions that a staff member in this position may be asked to perform from time to time.