Kitchen Supervisor - Embassy Suites Portland Tigard
Tigard, OR 97223
About the Job
Driven by an innovative, entrepreneurial spirit, InnVentures has a culture of building teams that produce winning results. We operate over 75 hotels in 20+ states for some of the Nation’s largest REIT’s and private real estate owners, in addition to a large portfolio of individual and family-owned hotels. Throughout our 40-year history we have established proven methods of management, development, and revenue maximization resulting in a trusted acumen for operating major hotel brands.
Location:Embassy Suites Tigard, OR
Overview:The Kitchen Supervisor is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Kitchen Supervisor assists in controlling food and labor costs while maximizing guest satisfaction.
We offer eligible employees a number of benefits to enhance their health and well-being:
- Group insurance, including medical, dental, vision and company-paid life insurance
- Paid time off
- Company-matched 401(k) plan
- Voluntary benefits including short term disability, long term disability, accident, life, critical illness and Flexible Spending Account
- Hotel discounts + 5 complimentary nights annually at InnVentures managed hotels
- Life enrichment benefits including employee assistance program, leadership development program and more!
- Immediate access to your earned pay with Dailypay
Must have knowledge of F&B preparation techniques, health department rules and regulations. Previous high volume kitchen experience is required. You must be able to obtain a Food Handler’s Permit. To be successful in this role, you need strong verbal and written communication skills. You must be able to read, write, type and use basic technology. This job requires you to stand and move around for an entire shift and you also must be able to lift at least 25 pounds. Applicants must be available to work evenings, weekends and holidays.
Physical Requirements:
- Long hours sometimes required.
- Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
General Requirements:
- Maintain a warm and friendly demeanor at all times.
- Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
- Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
- Must be able to multitask and prioritize departmental functions to meet deadlines.
- Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
- Attend all hotel required meetings and trainings.
- Maintain regular attendance in compliance with InnVentures Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
- Maintain high standards of personal appearance and grooming, which include wearing nametags.
- Comply with InnVentures Hotel Standards and regulations to encourage safe and efficient hotel operations.
- Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
- Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
- Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
- Must be able to maintain confidentiality of information.
- Perform other duties as requested by management.
Fundamental Requirements:
- Work with other F&B managers and keep them informed of F&B issues as they arise.
- Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
- Coordinate and monitor all phases of Loss Prevention in kitchen areas.
- Prepare and submit required reports in a timely manner.
- Monitor quality of all food product and presentation.
- Supervise all aspects of the daily operation of the kitchen and food production areas; hot food from the kitchen, and cold food from the pantry.
- Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time.
- Respond to guest complaints in a timely manner.
- Ensure compliance with SOP’s in all outlets.
- Ensure compliance with requisition procedures.
- Know and enforce all local health department sanitation laws.
- Work with the Executive Chef to create and implement menus.
- Assess food portion size, visual appeal, taste and temperature of items served.
- Check all stations at the end of the shift for proper food storage and sanitation.
- Oversee daily activities such as preparation for all food items, sanitation of the outlets, and receiving daily inventories.
- Prepare daily food production sheets.
- Cut meat, poultry, seafood according to daily business.
