Kitchen Supervisor

Kitchen Supervisor

We are looking for a leader and someone passionate about the culinary arts to join our culinary team as a Kitchen Supervisor at Hotel Flor Tampa Downtown, Tapestry Collection by Hilton. This individual must have experience working in a high-volume professional kitchen and be a college graduate in the culinary arts. This individual must be creative, motivated, and a passionate hands-on leader in the kitchen. Successful candidates for this role will have a proven track record of work with creative menus which reflect seasonal availability based on the concept of the restaurant, respond in a professional and courteous manner to guests and team, and enjoy being a teacher of the culinary arts supporting their team both personally and professionally.

The Culinary Supervisor will assist with planning and execution of the daily production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products.

Role Expectations

• You may be required to perform any function within the culinary department (cook, steward etc.)
• You will conduct a daily walk through of the kitchen to make recommendations to the sous chef or executive chef for corrections, repairs, cleanliness concerns and improvements if needed.
• You will have thorough knowledge of food allergens and handle any guest with food allergies with a high sense of urgency
• You will work with the culinary team to ensure prep sheets are updated and being properly used daily
• You will guide the nightly cleaning of all kitchen areas, follow up with pm stewarding crew to ensure dish area is clean and organized for the following days service

Qualifications

• Be familiar with basic and advanced cooking methods.
• Must be able to work long hours including weekends and holidays.
• Have 3+ years' experience as a cook in a high-volume professional kitchen
• At least 1 year in a culinary supervisory position in a professional kitchen
• Must have basic allergy & cross contamination knowledge
• Must have a valid & current Safeserve certification
• Must have full knowledge of correct cooking temperatures
• Must be well versed in the Big 6 food born illnesses
• Must have full knowledge of the state's health codes as well as the eco sure food safety and health report
• Must possess STRONG organization and cleanliness skills
• Must be able to work independently and be a self-motivator
• Able to be on your feet for long periods of time
• Must be able to lift at least 50 pounds safely