Rugby Cook 1

Kids for the Future; Birmingham (MI); On-site; USD 25,000 - 28,000; Full time

Benefits offered by this job

Success Coach every Thursday

Fifty percent off your restaurant bill

401 (k)

Discounted Bus Passes

PTO Program

& so much more!

Job summary

The Townsend Hotel in Birmingham, MI is seeking a Kitchen Supervisor to oversee kitchen operations in the absence of Sous Chefs, ensuring guest satisfaction and timely food production.

You will mentor Cook 2s and Cook 3s, demonstrate advanced culinary methods, and uphold safety and hygiene standards in a fast-paced upscale restaurant environment.

This full-time role offers competitive hourly pay, benefits, and opportunities for professional growth.

Qualifications

• High school graduate with 4+ years experience in an upscale restaurant kitchen.
• Previous supervisory experience is a plus.
• Culinary degree or formal training is preferred.

Responsibilities

• Oversee the running of the kitchen in the absence of Sous Chefs/Chefs.
• Make informed decisions when food issues arise to ensure guest satisfaction.
• Mentor and coach Cook 2’s and Cook 3’s to complete their functions.
• Identify and prepare foods with current ingredients and SOPs.
• Open and close kitchen duties and manage stations across kitchens.
• Ensure quality control of all food products and maintain safety standards.
• Prepare and execute soups and sauces with minimal supervision.
• Maintain professional, efficient operations under pressure.

Skills

Leadership

High-volume

Food safety

Mentoring

Time management

Education

HS diploma or equivalent

Culinary degree preferred

Job description

• Location 100 Townsend Street,Birmingham, MI, 48009,United States
• Base Pay $18.00 - $20.00 / Hour
• Employee Type Regular Full Time
• Manage Others No

Contact information

• Name Bailee Gierman
• Phone [phone]
• Email [e-mail]

Description

RESPONSIBILITIES

Ability to oversee the running of the kitchen in the absence of the Sous Chefs/Chefs.

Ability to make informed decisions in absence of Sous Chefs/Chefs, when food issues arise, to ensure best possible guest experience.

Be able to mentor and coach Cook 2’s and Cook 3’s to complete their job functions.

An advanced knowledge and understanding of various cooking methods, ingredients, equipment and procedures.

Have the ability to correctly identify, utilize and prepare food with all products and ingredients currently in use in the kitchen, with limited supervision.

Ability to perform opening and closing duties of the kitchen.

Identify and inspect all food products for quality

Ability to move between/cover all stations in both kitchens, following hotel standards and SOPs.

Ability to perform job functions with strong attention to detail, speed and accuracy.

Be able to execute soups and sauces with little to no supervision.

Ability to work well under pressure, with a sense of urgency for meeting production schedules and timelines for guest orders.

Maintain knowledge of traditional knife skills and consistently apply such skills in the kitchen.

Set up any work station in either the outlet or banquet kitchen, with required mise en place, tools equipment and supplies according to standards.

Follow all storage procedures when taking food out of walk-in and when returning food to walk-in.

Ability to safely and properly use all culinary equipment in the kitchen.

Be able to follow recipe cards and prep lists accurately.

Ability to create and execute daily specials for the restaurant, with final approval by the Chefs.

Maintain safety, hygiene and cleanliness in and around the kitchen, meeting health department and OSHA standards.

Attend all department meetings and company trainings

BENEFITS

• Success Coach every Thursday
• Fifty percent off your restaurant bill for up to six guests
• 401 (k)
• Discounted Bus Passes
• PTO Program
• & so much more!

Physical Demands: Requires walking and standing to a significant degree. Requires ability to move fingers and hands easily and quickly. Requires oral communication with kitchen staff/hotel staff. Requires ability to taste and smell (testing cooked food). Requires reaching, bending, stopping, shaking, stirring and wiping. Requires lifting between 20 to 50 pounds frequently, infrequent lifting up to 100 pounds.

Environmental Conditions: This job is primarily indoors with protection from weather conditions but may experience varying kitchen temperatures.

Essential Skills: The ability to learn and improve performance, must display solid level of proficiency in various culinary techniques. Strong organizational skills and attention to Detail. Display a professional sense of urgency. Ability to work in a fast paced high pressure work environment; Self-Motivated, Good Verbal and Written Communication Skills, Positivity. Ability to follow instructions and accept constructive criticism in a professional manner. Ability to work in a collaborative, team environment.

Educational/Vocational Preparation: High school graduate, 4+ years experience in an upscale restaurant kitchen. Previous supervisory experience a plus. Both Line cook and banquet cook experience required. Culinary degree or formal training preferred. Familiarity with weights and measurements in order to follow and multiply standard recipes. Solid understanding of OHSA and Health Department standards. Ability to work flexible shifts, including holidays and weekends.

Hazards: May include, but may not be limited to, cuts from broken glass or kitchen equipment, burns, slipping or tripping.

This Job Description is intended to provide a general overview of the tasks, duties and responsibilities with the position identified below. Although an individual employed in this position is expected to perform all of the functions referenced below, differences may exist depending on the specific location where an individual may be working

The Townsend Hotel 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. All employment is decided on the basis of qualifications, merit, and business need. This policy applies to all terms and conditions of employment.