Kitchen Supervisor - InterContinental Suites Hotel

DUTIES AND RESPONSIBILITIES

• Provide instruction to less experienced culinary staff.

Check the methods of preparation, portion, sizes, and timeliness of food preparation; control food usage to minimize waste.
• Assist in the supervision of day-to-day operation of the kitchen as needed; check the methods of preparation, portion, sizes, and timeliness of food preparation; control food usage to minimize waste.
• Promote teamwork and quality service through daily communication and coordination with other departments.

Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services.

GUEST EXPERIENCE

• Prepare batch recipes, cold food items and assist in all kitchen activities to ensure that guests receive high quality food items in a timely manner.

Coordinate the smooth service and relation to the pass and pick-up of food.
• Assist in determining the minimum and maximum stocks of all food, material and equipment.
• Assist in creating and testing new recipes and menu design.
• Assist in inspecting the cleanliness of the line floor and all kitchen stations.

Maintain and strictly abide by proper storage procedures and state sanitation and health regulations.

Notify Maintenance of any needed repairs.
• May serve as Sous Chef in his/her absence as required.
• May assist with other duties as assigned.

QUALIFICATIONS AND REQUIREMENTS

High school diploma or equivalent, plus two years of experience as a cook, or equivalent combination of education and food preparation experience.

Degree or certificate in culinary arts preferred.
This job requires ability to perform the following:
• Carrying or lifting items weighing up to 50 pounds
• Moving about the kitchen
• Handling food, objects, products and utensils
• Bending, stooping, kneeling
Other:
• Communication skills are utilized a significant amount of time when interacting with other culinary staff, wait staff, and guests.
• Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.
• Reading and writing abilities are utilized often when giving and receiving instructions and preparing recipes
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
• May be required to work nights, weekends, and/or holidays.

IHG is an EEOC: Minorities/Females/Veterans/Disabled