Kitchen Supervisor - Taco Beach Shack at Hollywood

South Beach Group Hotels; Florida; On-site; USD 42,000 - 60,000; Full time

Job summary

South Beach Group Hotels seeks a Kitchen Supervisor to coordinate kitchen staff, oversee food production, and ensure guests enjoy an exemplary dining experience.

You will train employees, enforce safety standards, plan menus, monitor budgets, and liaise with guests and other departments in a fast-paced hotel kitchen.

Qualifications

• Minimum of 2 years of relevant culinary experience.
• Minimum of 1 year experience in a hotel environment.
• High school diploma or equivalent; culinary degree preferred.

Responsibilities

• Communicates effectively with guests, employees and other departments.
• Maintains a friendly and caring demeanor in a fast-paced environment.
• Supervises kitchen personnel and coordinates assignments.
• Plans menus and utilizes food surpluses and leftovers efficiently.
• Inspects establishment and ensures compliance with health and safety standards.
• Assigns tasks to kitchen and service staff to ensure prompt, courteous service.
• Resolves issues with good judgment and professional conduct.

Skills

Communication skills

Teamwork

Conflict resolution

Guest service focus

Leadership

Safety awareness

Education

High school diploma or equivalent

Culinary degree / hotel experience

Job description

The Kitchen Supervisor must interact with fellow chefs and managers, employees and other supervisors in a polite, courteous and hospitable manner to ensure that the restaurant's guests are having an exemplary dining experience. Coordinates activities and training kitchen employees, engaged in preparing and cooking foods to ensure an efficient and profitable food service.

Essential Functions

• Communicates effectively and genuinely with guests, employees and other departments.
• Maintains a friendly and caring demeanor at all times in a fast pace environment.
• Shows initiative and anticipates needs in job performance.
• Demonstrates teamwork; is dependable and productive.
• Able to find guest centric solutions.
• Professionally deals with situations and people, having conflict solution skills.
• Has knowledge of and assist in all emergency procedures as required.
• Inspects establishment, supervises workers to ensure compliance with occupational, health, and safety standards.

• Assists in the maintaining of daily, weekly and monthly budgets regarding food, operating items and labor (including but not limited to):

• Participating in the planning of menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and execution of menus.
• Estimating food consumption and assisting purchasing or requisitioning foods and kitchen supplies.
• Supervising cooks and other kitchen personnel and coordinating their assignments to ensure economical and timely food production.

• Assists in insuring that entire restaurant is maintained and cleaned (including but not limited to):

• Confirming all side duty sheets are being followed and updated, and checking all work is completed daily and weekly
• Communicating with the Maintenance Department
• Checking all storage areas are maintained.
• Confirming all equipment is maintained and functioning properly and when necessary take appropriate action

• Assigning work tasks, coordinating and overseeing activities of kitchen personnel and service personnel to ensure prompt and courteous service to guests.
• Perform any other duties assign by his/her manager.

Competencies

• Ethical Conduct.
• Collaboration Skills.
• Customer/client Focus.
• Stress management/composure

Supervisory Responsibility

This position has supervisory responsibilities.

Work environment

This job operates in a kitchen environment, housed with equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef's knives. The employee is frequently exposed to heat, steam, fire and noise.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job.

The employee is occasionally required sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures

Position Type/Expected Hours of Work

This is a full-time position, and hours of work and days vary based on business needs. This includes weekends, holidays, evenings and/or overnight shifts.

Required Education and Experience

• A minimum of (2) years of relevant culinary experience.
• A minimum of (1) year of experience in a hotel environment.
• High school diploma or equivalent.
• Culinary degree and/or experience in a hotel or related field preferred.
• Must be able to work independently and exercise good judgment to resolve issues.
• Flexible schedule. Able to work weekends and holidays.

AAP/EEO Statement

The Company is an equal opportunity employer and does not discriminate on the basis of race, color, age, sex, national origin, religion, physical or mental disability, veteran status, or any other basis protected by federal, state, or local law. Employment decisions are based on the principles of equal opportunity and affirmative action; and policies in the employee handbook.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time or without notice.

No job description for any position can possibly include all duties which may be requested by guests or required by the needs of the hotel. Listed above is a summary of the major responsibilities for this position.