ONT Field Kitchen Supervisor

Supervises all kitchen employees in culinary activities while developing knowledge of staff; assists the Executive Chef in all areas of menus and food related operations; oversees and coordinates all kitchen activity.

Responsibilities

Supervises all kitchen employees in culinary activities while developing knowledge of staff; Assists the Executive Chef in all areas of menus and food related operations; Oversees and coordinates all kitchen activity; Responsible for maintaining consistent high quality of all kitchen production; Organizes department to maximize efficiency; Accepts complete responsibility for the kitchen in the absence of the Executive Chef; Monitors and controls food and labor costs; Assists in developing menus for concession and special functions; Maintains all kitchen equipment and conducts proper training of equipment; Assists in scheduling of kitchen staff and payroll administration; Monitors sanitation requirements, rules and regulations and monitors punctuality and attendance of staff; Develops and oversees regular cleaning routines; Liaison between banquet, catering and concession departments; Oversees banquet and concession functions; Coordinates staff with banquets for plating and carving; Prepares or coordinates specialty items such as ice carving, butter sculptures, chocolate work, etc.; Assists with quarterly FFE inventory and monthly food inventory; Assists with ordering of goods and produce; Responsible for completion of applicable paperwork; Checks storage of food to minimize loss due to spoilage; Assists in all areas needing assistance; Performs other duties as assigned by the Executive Chef

Requirements

High school diploma or GED and five years related experience and/or training, or equivalent combination of education and experience; Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations; Ability to write reports, business correspondence, and procedure manuals; Ability to effectively present information and respond to questions from groups or managers, clients, customers, and the general public; Ability to calculate food quantities needed, basic math and firm grasp of all common units of measure; Ability to read and comprehend all standard and custom menus; Check all BEOs for missing information relating to food requirements; Ability to solve practical problems and deal with concrete variables in situations with limited standardization; Ability to interpret instructions in written, oral, diagram, or schedule form; Regularly required to stand and walk; Regularly lift and/or move up to 40 pounds; Food Handlers Card required and certification must be obtained within 30 days of hire date; Knowledge of Excel and Word; Ability to operate modern office equipment including computer, copy machine, fax, and phone system; Requires standing, walking, bending and lifting 25 lbs throughout the day; Working at computer; Irregular hours; May be required to work with hazardous chemicals/substances; Move around the facility; Stand for long hours during events; May work inside or outside as needed by events; Stooping and lifting; Ability to work flexible hours including nights, weekends and holidays; Must pass background; Condition of employment is union membership with Unite Here Local 11

Benefits

Company covers cost of food handler training; Compensates employees for time spent completing the course