Wit & Wisdom- Supervisor Kitchen at Sage Hospitality

Sonoma, California, United States -

Full Time

Start Date

Immediate

Expiry Date

19 Jun, 26

Salary

29.74

Posted On

21 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Supervision, Food Preparation, Food Presentation, Sanitation, Cost Monitoring, Labor Cost Control, Food Cost Control, Employee Training, Coaching, Counseling, Equipment Maintenance, Problem Solving, Communication, Literacy, Vision, Hearing

Industry

Hospitality

Description

Why us? Wit & Wisdom Sonoma is Chef Michael Mina’s first venture into wine country dining and delivers Mina’s signature flair with a highly curated culinary experience perfect for any time of day. This charming wine country tavern offers American comfort food and a robust wine list nestled in the heart of Sonoma. The restaurant features regional California cuisine cooked on a hearth oven, buoyed by a magnificent wine program as only MINA delivers. Whether enjoying the bocce ball court, the happy hour experience, or a celebratory dinner with friends, Wit & Wisdom is the ideal dining experience for visitors and locals who are looking for a different type of tasting room in wine country. Job Overview Supervise the kitchen staff in the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Responsible for supervising the daily operations of the kitchen. Monitors food and labor costs. Responsibilities Supervise the daily production, preparation and presentation of all food for the kitchen to ensure a quality, consistent product is produced which conforms to all franchise standards. Supervise human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment; train, develop, empower, coach and counsel, recommend discipline and termination, as appropriate. Schedule and supervise the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Assist in monitoring and control all labor and food costs. Promote the Accident Prevention Program to minimize liabilities and related expenses. Qualifications Education/Formal Training High school education or equivalent. Experience Experience required by position is from one to two full years of employment in a related position with this company or other organization(s). Knowledge/Skills Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Requires oral and written communication skills. Requires moderate hearing to communicate with employees and to hear machinery for safety reasons. Requires excellent vision for safety reasons. Requires moderate speech communications to communicate with other employees. Requires excellent comprehension and literacy to be able to read and write as well as analyze to fulfill budget. Physical Demands The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Lifting, pushing, pulling and carrying: Items include food, small equipment -75% of the time. Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day. Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day. Continuous standing -during preparation, during service hours or during expediting, usually all day. Must have moderate hearing to hear equipment timers and communicate with other staff. Must have excellent vision to see that product is prepared appropriately. Must have moderate comprehension and literacy to read use records and all special requests. Salary USD $29.74 - USD $29.74 /Hr.

Responsibilities

The Kitchen Supervisor is responsible for overseeing the daily production, preparation, and presentation of all food for the hotel's restaurant(s) and room service, ensuring a safe and sanitary work environment that meets quality standards. This role also involves supervising kitchen operations, monitoring food and labor costs, and managing human resources functions within the production areas.