Kitchen Supervisor at Avion Hospitality Employee Services LLC

Lexington, Kentucky, United States -

Full Time

Start Date

Immediate

Expiry Date

12 Aug, 26

Salary

0.0

Posted On

14 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Supervision, Food Presentation, Inventory Management, Staff Training, Food Safety, Menu Knowledge, Scheduling, Employee Coaching, Quality Control, Banquet Preparation, Budgeting, Team Leadership

Industry

Hospitality

Description

Description Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. Requirements PREFERRED QUALIFICATION Education: Technical, Trade, or Vocational School Degree. Related Work Experience: 4 to 6 years of related work experience. Supervisory Experience: At least 2 years of supervisory experience. License or Certification: None Maintain a friendly and warm demeanor at all times. Approach all encounters with guests and associates in a friendly, service-oriented manner. Maintain regular attendance in compliance with Avion Hospitality standards, as required by scheduling, which will vary according to the hotel's needs. Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards). Comply with Avion Hospitality standards and regulations to encourage safe and efficient operations. Comply with certification requirements as applicable to the position, including Food Handlers, Safety, etc. Maintain a friendly and warm demeanor at all times. Have thorough knowledge of menus and the preparation required according to hotel standards. Complete necessary food and station preparations prior to opening of the Restaurant/Dining Outlet or Cafe in order to ensure that guests are served promptly and efficiently during the operating hours. Prepare and display buffet food items according to Avion Hospitality standards. Maintain a post on the kitchen line as required during operating hours to prepare food to order, maintaining the highest standards of efficiency, productivity, and quality. Prepare food for Banquets, as required, following specifications of Banquet Event Orders. Prepare and service food for the Associate Cafeteria as specified by the restaurant leadership. Prepare all foods following Avion Hospitality standard recipes. Preparation of specials will be under the direction of the restaurant leadership. Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period. Work banquet food station as scheduled by restaurant leadership. Know the location and operation of all fire extinguishing equipment. Practice safe work habits at all times to avoid possible injury to self or other associates. Be familiar with all hotel policies and house rules.

Responsibilities

Supervise and coordinate kitchen staff while ensuring high standards of food quality, presentation, and safety. Assist management with employee hiring, training, and scheduling to maintain efficient dining operations.