Kitchen Supervisor - ACC

Description

Tahoe Donner Association is looking for a fun and personable Kitchen Supervisor to join our Alder Creek Café operations! The Kitchen Supervisor is responsible for aiding in the organization, coordination and supervision of the preparation of hot and cold food production, maintenance of quality and/or portion control, and the maintenance of sanitation and safety standards.  This position performs a variety of food service operations as directed by the Alder Creek Café Chef.  This includes overseeing the kitchen operations in the absence of the Alder Creek Café Chef.  This position acts as a working supervisor-in-training, coordinating and evaluating the work of the lower-level kitchen staff and participates in recipe and product development. 

ESSENTIAL FUNCTIONS

1. Provide excellent customer service to members, guests, business partners and employees.  Ensures all staff meet or exceed the highest level of guest service in the performance of their duties.
2. Prepares and cooks food according to standardized recipes, following all food safety and sanitation procedures.  This includes chopping, mixing, baking, broiling and frying various ingredients.
3. Assists with supervision and directing the work of other kitchen staff, in the absence of the Alder Creek Chef, delegating tasks and providing on-the-job training on cooking techniques and kitchen procedures.
4. Assists with enforcing required employee meal breaks, shift changes and employee time off requests in accordance with F&B protocol.
5. Opens and closes the kitchen, setting up cooking stations, assisting with management of inventory, and ensuring all necessary ingredients and equipment are stocked and organized.
6. Assists with monitoring food quality and consistency, tasting dishes, and ensuring food is plated and garnished according to established guidelines.
7. Assists with ensuring all kitchen equipment is operating properly and safely, and assists with maintaining cleanliness of workstations, equipment, and storage areas.
8. Works with Alder Creek Café Chef, Alder Creek Café Manager, Cross Country Center Manager, and Director of Food & Beverage on menu planning, recipe development, and implementing best practices for food storage and sanitation.
9. Assists with food & beverage arrangements and planning for banquets and special events.
10. Assist with snow removal including shoveling and clearing snow from walkways, stairs, equipment and other areas as needed.
11. Assists with enforcing nutrition and sanitation standards for the restaurant.

This is a Full-Time Seasonal opportunity!!
 

To view the complete job description, please click !!

We offer competitive starting pay based on experience and availability, performance-based advancement, use of Tahoe Donner Association Amenities, free gym membership at Trout Creek Recreation Center, food & beverage discounts and retail discounts!

It's all happening HERE at Tahoe Donner Association!  Come Share the Stoke!

Qualifications

We are looking for applicants who exhibit the following qualities:

• Consistency and Reliability
• Cheerful and Positive Attitude
• Energetic and outgoing personality
• Values Teamwork
• Loves Serving and Helping Others.

We are looking for the following qualifications:

• Must be at least 21 years old or older.
• ServSafe certification is preferred.
• Must have mastery of all cooking stations: pantry, broiler, sauté, fryer, and griddle.
• Must be familiar with all prep kitchens and able to step in on prep work on a regular basis. 
• Must be able to read and follow recipes, including baked items.
• Must be able to lead the line on a regular basis.
• Experience interfacing with employees and guests in highly charged environments while maintaining a calm and professional demeanor.
• Able to set priorities, plan, organize and delegate.
• Have a willingness to learn and adept as necessary to accommodate changes in both the industry and Association directions.
• Ability to work effectively under time constraints and deadlines.
• Ability to move throughout all food and beverage areas and continuously perform essential job functions.
   

These skills and abilities are typically acquired through the completion of an associate degree in hotel, restaurant or resort management or related field and two to four years’ experience and/or training in the F&B industry including cooking, bartending and cash handling experience or an equivalent combination of formal training, education and experience which demonstrates the ability to perform all of the duties of the position.