Kitchen Supervisor

Assists the Chefs in overseeing the supervision of the kitchen staff. Prepares, seasons, and cooks soups, meats, vegetables, desserts, and other foodstuffs for consumption in eating establishments throughout the hotel. 

• →Performs kitchen duties including, setup, cleaning, and break down of kitchen.
• →Assists with ensuring breakfast items are cooked to standards and out on time.
• →Ensures room service orders and Club Room orders are completed and on time to Hotel standards.
• →Ensures dinner buffet is prepared as planned, on time, and to Hotel standards when there is an evening buffet.
• →Assist Chef & Sous chefs with training of new hires and less experienced cooks and prep cooks.
• →Oversees daily/monthly ASI temperature logs. Assists chefs with monthly sanitation audits.
• →Breaks down and stores all leftovers of food and equipment that are utilized during your shift. 
• →Dates, identifies, and labels all food for storage in walk in, reach in, freezer and dry storage. 
• →Complies with the “Clean as You Go” work policy and daily sanitation projects and checklists. 
• →Maintains cleanliness and sanitation of all work surface areas, food service areas, coolers, tables, counters, and all major appliances in the kitchen.
• →Cooks orders as per ticket from server. Handles any special request of guests in a positive manner. 
• →Starts food items that are prepared ahead of time, makes sure not to prepare over estimated needs.

• Strong Banquet food preparation skills and previous experience in upscale banquet food preparation operations.
• People skills: Needs to understand and be able to execute praising, coaching & counseling procedures in a professional and effective manner.
• A good knowledge and understanding of knife skills, sanitation and cooking methods and be able to apply them in food production. 
• Prior experience in the preparation of food items, including previous line cook experience in an a la carte restaurant required.
• A good knowledge of sanitation codes concerning food storage, cross contamination, food safe and danger zones.
• A good knowledge of proper cooking methods (i.e., roasting, sautéing, frying, braising, etc.)
• Good sauce knowledge (i.e., stocks, “mother” sauces, etc.).

• Work either cold or hot station in an a la carte or banquet environment.
• Set up and break down a station or banquet function in a limited amount of time and work the station or banquet function to a specific standard.
• Identify food products and know which cooking method to apply.

Crestline Hotels & Resorts is an Equal Opportunity Employer/Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, protected veteran status, sexual orientation, gender, identity, or disability status.