Kitchen Supervisor

• Create and develop menu changes.
• Conducts interviews, orientation and proper job training for F&B staff.
• Conduct monthly departmental safety inspection and report concerns to hotel management.
• Maintains proper ordering, receiving and inventory control.
• Prepares, assembles and ensures the ongoing consistency and presentation of high-quality food during breakfast service hours
• Inspect and clean food preparation areas, such as equipment and work surfaces or serving areas, to ensure safe and sanitary food-handling practices.
• Breakdown breakfast set-up and reset restaurant for next meal period.
• Washes and cleans all preparation equipment, counters, floors and any additional items required for the morning breakfast service.
• Wash dishes, cleans and sorts silverware and stoneware used during morning breakfast service to appropriate storage area.
• Prep for the following day.
• Control food usage, per food cost.
• Maintain all equipment is in proper working order.

• Maintain a clean kitchen and dining room at all times based on Company standards.
• Use proper cleaning techniques accordance with OSHA, adhere to health department sanitation and safety regulations.
• Inspection of kitchen facilities to include: Freezer, walk-in, all refrigeration, all buffet set-up
• Responsible for working in a safe and conscientious manner, and adhere to all safety policies and procedures.
• Adherence to emergency preparedness procedures.
• Assist guests and fellow team members as needed.
• Maintain guest confidentiality
• Lead by example
• Actively promote and adherence to the Ayres Culture of Caring, Core Values and Mission Statement.
• Assist in maintaining a good work environment. Report conflicts immediately to the Hotel General Manager.

NOTE: This job description does not imply that these are the only duties to be performed by the Kitchen Supervisor. Other job-related duties may be assigned by the General Manager. 

• Team player.
• Flexible working hours.
• Possess a positive, outgoing and friendly personality.
• Ability to provide excellent guest service.
• Excellent active listening to understand the individual needs of each guest.
• Should also use nonverbal skills to identify a guest’s satisfaction or dissatisfaction with their stay.
• Ability to apply time management skills.
• Ability to focus attention to detail.
• Exercise good judgment and be a clear thinker in pressure situations.
• Ability to read and understand proper procedures.
• Ability to perform basic calculation.

• Ability to analyze, solve problems and make sound decisions.
• Knowledge of proper food handling, sanitation regulations and preparation procedures.
• Ability to read and understand proper chemical handling instructions and hazard warning label.
• Ability to work independently with little or no supervision while meeting high performance standards.
• Hotel or restaurant experience in the hospitality industry or equivalent, preferred.
• High School diploma or equivalent preferred.
• Maintaining a Food Handler Certification is required.
• Maintaining current federal and state regulatory training is required.

NOTE:  All requirements are subject to possible modification to reasonably accommodate individuals with disabilities.