Kitchen Supervisor - Valley Hospitality Services
Columbus, GA
About the Job
Valley Hospitality is looking for an experienced cook to serve as the Kitchen Supervisor at one of our full-service hotels. One year of supervisory experience in a kitchen is required.
Benefits:
-Company-owned clinic
-National hotel discounts
-Local restaurant discounts
Responsibilities and Duties:
-Sets up station according to restaurant guidelines.
-Prepares all food items ads directed in a sanitary and timely manner.
-Follows recipes, portion controls, and presentation specifications as set by the restaurant.
-Restocks all items as needed throughout shift.
-Cleans and maintains station in practicing good safety, sanitation, organizational skills.
-Understanding and knowledge to properly use and maintain all equipment in station.
-Assist with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
-Perform additional responsibilities as requested by Manager.
Qualifications:
-Basic understanding of professional cooking and knife handling skills.
-Understanding and knowledge of safety, sanitation and food handling procedures
-Previous prep or line cook experience.
and professional communications skills are required
-Ability to take direction
-Ability to work in a team environment
-Ability to work calmly and effectively under pressure
-Must have problem solving abilities, be self-motivated, and organized
-Commitment to quality service, and food and beverage knowledge
Additional Qualifications:
-Average to above knife skills
-Ability to follow and troubleshoot recipes/menu items with little or no difficulty
-Ability to efficiently set up and maintain workstation
-Ability to demonstrate the outlet style of cuisine through food tasting and preparation
-Ability to assist Kitchen Manager with maintaining accurate inventory levels
-Ability to handle average amounts of prep work and work 2-3 stations with little or no difficulty and minimal assistance
-Ability to work with position, supportive attitude, skill, speed and cleanliness
-Ability to exhibit proper food handling procedures in accordance with state regulations and obtain ServSafe certification.
Physical Requirements:
-Must be able to stand for long periods.
-Occasional environmental exposures to cold, heat, and water.
-The individual must be able to transport up to 40 pounds
-Must be able speak, read and understand basic cooking directions