Kitchen Supervisor at Temecula Creek Inn

Temecula, California, United States -

Full Time

Start Date

Immediate

Expiry Date

20 Jan, 26

Salary

0.0

Posted On

22 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Skills, Supervisory Skills, Communication Skills, Organizational Skills, Safety Awareness, Customer Service, Teamwork, Detail Orientation, Food Preparation, Inventory Management, Recipe Management, Health Regulations Knowledge, Training Skills, Problem Solving, Time Management, Flexibility, Quality Control

Industry

Hospitality

Description

Description Essential Purpose: To assist with the planning, ordering and production of food items for each respective food and beverage outlet or kitchen. To prepare meals in accordance with portion and quality standards. Essential Duties: To plan, prepare and execute all of the meals for the Snack Bar, Cork Fire Kitchen & Banquets and to establish pars and rotation schedule for evolving menus with the Sous Chef, Chef de Cuisine and Executive Chef. To rotate all food product in walk-in, reach-ins and dry storage to ensure the FIFO principles and to maximize product usage and minimize waste. To establish and maintain cleanliness in all culinary areas and refrigeration. To place weekly orders through Chefs or Purchasing that reflect menu and current business levels. To prepare special meals, as requested, by guests with dietary restrictions. To focus on preparing healthier options for outlets, being mindful of preparation and ingredient content in the outlet offerings. To review Snack Bar sheets daily to establish work detail lists for production and to maintain par levels. To maintain a reference file of all costed recipes. To work with Stewarding to ensure safe delivery of all food items to be served in Snack Bar. To maintain sufficient prepped backup so that if/when there are food shortages in Snack Bar outlets can be replenished quickly and efficiently. To ensure that during days off there is ample communication with the Chefs to go over plan as to what will be produced for both outlets and by whom. To maintain and strictly comply with proper storage procedures and state sanitation and health regulations and to promptly notify Sous Chef, Chef de Cuisine and Executive Chef of any needed repairs. To assist in the supervision of day-to-day operation of the kitchen, as needed, and to check the method of preparation, portion, sizes and timeliness of food preparation and to control food usage to minimize waste. To inventory and supply storage areas as needed, to accommodate business needs. To order all foods from store room. To follow all specified procedures to open or close the kitchen. To assume all duties of the Sous Chef in his/her absence. To maintain food quality for all stations in restaurant kitchen. To promote & comply with all policies and procedures of Temecula Creek Inn To immediately report all suspicious occurrences and hazardous conditions. To maintain the cleanliness and safety of work areas at all times. To practice safe work habits at all times, to avoid injury to self and others. To ensure safe work practices of all Kitchen staff, including compliance with company and departmental safety rules and regulations and the proper use and handling of all relevant equipment. To conduct departmental safety training for all new Kitchen employees, before they begin to work. To conduct monthly departmental safety meetings with Executive Chef and Executive Sous Chef. To attend all mandatory meetings, as directed. To perform other tasks, including cross-training, as directed. Requirements Knowledge + Education: English fluency required. Spanish fluency helpful. Must be culinary graduate with knowledge of all facets of kitchen operations and production. Must have minimum three years prior hotel/kitchen experience, including a minimum of one year of supervisory experience. Familiar with OSHA, SB198, local Department of Health regulations, and relevant current laws governing handling of hazardous substances. Skills: Demonstrated ability to train staff and ensure luxury resort customer service. Strong written and verbal communication skills. Detail oriented. Organized and efficient. Safety-minded. High quality standards for production and service. Good team player. Customer service focus. Ability to effectively manage staff to maintain a high level of morale and productivity. Physical Demands: Stands and walks short distances throughout shift. Pushes, pulls, and lifts to perform routine job tasks. Frequently required to handle and move objects weighing up to 40 lbs. over short to moderate distances. Must be able to work under pressure. Frequent use of stairs, daily. Flexibility and good reflexes required to operate electric cart. Temecula Creek Inn is an Equal Opportuity Employer M/F/D/V

Responsibilities

The Kitchen Supervisor assists with planning, ordering, and production of food items for various outlets while ensuring quality and portion standards are met. They supervise daily kitchen operations, maintain cleanliness, and ensure compliance with health regulations.