The job below is no longer available.

You might also like

in San Diego, CA

  • $16
    Verified per hour
    California Pizza Kitchen 7h ago
    Good payUrgently hiring10 mi Use left and right arrow keys to navigate
  • $16 - $21
    Verified per hour
    California Pizza Kitchen 7h ago
    Excellent payUrgently hiring10 mi Use left and right arrow keys to navigate
  • $83,055.86 - $101,133.97
    Verified per year
    San Diego Housing Commission 1h ago
    Urgently hiring Use left and right arrow keys to navigate
  • $60
    est. per hour
    U.S. Venture 5h ago
    Urgently hiring5.9 mi Use left and right arrow keys to navigate
  • $21
    est. per hour
    Sunstate Equipment 5h ago
    Urgently hiring19.3 mi Use left and right arrow keys to navigate
Use left and right arrow keys to navigate

About this job

The Westin San Diego

You love the fast-paced, passion-filled food industry. Mindful of the bottom line, it’s up to you to ensure the kitchen runs with smooth efficiency. Solid food preparation experience, a knack for guiding cohesive teams, and honest enthusiasm, engage a high performing kitchen. Finding ways that improve the food production process and move the needle is a welcome challenge. And freely sharing what you know, a given. As Kitchen Supervisor with Interstate, making an impact as a valued team member can be within your reach.

As Kitchen Supervisor, you will

  • Assign, coordinate, and supervise the set-up and food production areas within the service kitchen to maximize productivity and ensure food quality, set-up and service are in accordance with standardized recipes and procedures to include company and brand standards.

  • Masterfully combine your culinary experience, knack with people, and drive for continuous improvement to enable smooth kitchen operations, streamlined processes and optimal team effectiveness.

  • Channel your skills in managing relationships and food service knowledge, to staff and guide a dynamic, diverse kitchen team. Work with the Sous Chef to manage daily food production and maintain par levels.
  • Exercise your food handling experience to optimize usage, contain cost, and ensure guest enjoyment and associate safety.
  • Manage and track good housekeeping and “clean as you go” practices throughout the kitchen and associate cafeteria. Challenge the process with solutions that enhance safety and operating efficiency, contributing to business and financial goal achievement.
  • Assign and direct the work and train the kitchen employees to maximize productivity and minimize waste.
  • Check daily use records with the Executive Chef or Sous Chef so as to make sure that estimates are filled in correctly and make sure that production is following these estimates as closely as possible.
  • Pull all food needed for daily production from walk-in box and utilize all leftovers as per SOP and with the help of the Executive Chef or Food Production Manager to minimize waste.
  • Attend all employee meetings, come up with sound suggestions on employee problems and promote and maintain effective communication between all of the food production areas within the kitchen.
  • Maintain and supervise excellent ServSafe practices in all areas in the kitchen.  Turn in the daily cleaning checklist and practice and strictly enforce the "clean as you go" policy.
  • Check out all work stations including the employee cafeteria shift.  Ensures proper set-up for breakfast, lunch and/or dinner.

  • Check with the Sous Chef on the items needing preparation that day by inventory on a production chart what is on hand presently and bring it up to par stock levels set by the Executive Chef.

                                                                                                                                                 

Skills and Abilities:      Working knowledge of the kitchen, brand and company policies and procedures.  Ability to operate all types of kitchen equipment.  Must be able to communicate effectively in written and verbal English with kitchen staff and management. Monitor and control food under refrigeration to ensure it is properly identified, covered and dated. Key entry control sheets (steak charts) are done daily. This position requires full mobility, lifting food cases and equipment weighing up to 70 pounds, pushing and pulling up to 150 pounds, throughout an eight-hour shift.

Education:      A high school diploma, some college preferred or graduate of culinary arts program is required, with two to five years’ kitchen supervisory experience.

Experience:     Working knowledge of kitchen operations and the ability to operate kitchen equipment is expected.

No. of employees supervised:  No formal supervisory responsibility, but acts as lead worker in providing assignments and training.

Requirements

Interstate Hotels & Resorts is an EEO/AA/Disabled/Veterans Employer. and to navigate to the “EEO is the Law” poster and supplement.