Kitchen Expo- Bistro 210

The Kitchen Expo reports to the Executive Sous Chef & Executive Chef with direction from the Director of Hospitality to prepare food in accordance with resort specifications in a high volume, fast paced fine dining kitchen. The Kitchen Supervisor is directly responsible for exceeding guest expectations by providing maintaining quality standards / consistency and providing direction to line level staff.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

• Act as a working leader for the line staff, including: providing direct assistant during high volume operation, running expo line in absence of Executive / Sous Chef and providing assistance to any vacant or busy stations.
• Work in a team environment to produce an efficient food service while handling multiple priorities with a high degree of professionalism.
• Use a wide variety of complex cooking techniques to prepare meats, fish, vegetables and other foods in accordance with resort manuals and instruction from Executive / Sous Chef or Director of Hospitality.
• Weigh, measure, and mix ingredients according to recipes or as instructed using various kitchen utensils and equipment.
• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
• Observe and test foods to determine if cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Plate all food items in accordance with guest orders and company specifications then places on line for pick-up.
• Monitor line staff to ensure proper food preparation methods, portion sizes, and garnishing and presentation of food.
• Coordinate assignments of line staff to ensure strict quality standards, economical use of food and timely execution.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Provide shift supervision for kitchen staff, including: relieving employees for meal periods and dismissing employees early/requiring additional hours worked based on business need and within the confines of labor law / company policy.
• Responsible for closing kitchen approximately 5-nights / week and completing closing checklist. Inspect and clean food preparation areas, such as: equipment, work surfaces and serving areas to ensure safe food-handling prior to and after close of designated shift.
• Maintain constant communication with Executive / Sous Chef to investigate and resolve complaints regarding food quality, service or policy.
• Maintain procedures to (1) ensure the security and proper storage of inventory and equipment, (2) enforce adherence to operating instructions and minimize misuse of supplies to ensure to re-usable goods are wasted (3) analyze supplies / equipment and associated expenses, including preventative maintenance (4) research, evaluate and purchase supplies / equipment as needed.
• All other duties as assigned.

QUALIFICATIONS to

• perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Punctuality and dependability and, if the need arises, willingness to work non-scheduled shifts.
• Proven ability to calmly multitask in a fast paced, high demand environment is required.
• Ability to communicate effectively with team members and customers in a courteous, caring and professional manner.
• Ability to follow directions and provide direct supervision with resort policies and standards in mind. Must possess superior leadership skills and demonstrate professionalism.

EDUCATION and/or EXPERIENCECERTIFICATES, LICENSES, REGISTRATIONSPHYSICAL DEMANDS/WORK ENVIRONMENT the physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Job Type: Full-time

• Successful completion of a technical culinary education or apprenticeship program or the equivalent of education/experience preferred.
• Minimum 2-years experience in a high volume hotel or resort kitchen with a focus on fine dining preferred.
• Minimum 1-year supervisory or management experience preferred.
• Alcohol awareness certification and/or food service permit or valid health/food handler cards as required by local or state government agency.
• Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
• Standing and walking are constant conditions.
• Frequent handling of objects, reaching, maneuvering and continually positioning of oneself to perform assigned tasks.
• Ability to physically grasp and transport items up to 50 pounds, including kitchen supplies and dishware.