Kitchen Supervisor Courtyard by Marriott

Our company
The Courtyard by Marriott Bellevue Downtown is looking for a full time Kitchen Supervisor to join our team. We are managed by Puget Sound Hospitality which owns and operates 5 hotels in the Puget sound area.
Mission Statement
It is our passion and responsibility to provide unmatched service to our guests and create opportunities for our associates. We aim to achieve success for our owners by being innovative and constantly evolving, exceeding the expectations of our associates and guests, and creating an environment of Inspired Connections.
Advancement Opportunities
We strongly believe in career advancement opportunities across our properties and work with managers to identify and train individuals who are interested in learning and growing within our organization.
The details
Salary: $24.78 per hour
Location: 11010 NE 8th St. Bellevue, WA 98004.
Commute/Transportation: We are located just 1 block from the bus transit station and future Link Light rail station and offer a discounted annual ORCA pass. If you prefer to drive, we offer free parking to all of our employees in our underground garage.
Benefits: Our benefits package is available to full time employees after they complete 60 days of employment. This package includes medical, dental, vision, life, and AD&D. We also have 6 paid holidays.
PTO is accrued at 0.0538 hours per hour starting on day 1 of employment.
We partner with Colonial life to offer supplemental insurance options such as accident, short term disability, and whole life during our annual enrollment.
We have a 401(K) retirement plan available to all employees who are 21+ and have been employed for 6 months.
We offer Marriott employee room rates as well as Marriott friends and family room rates that can be used based on availability at any Marriott location worldwide.
Work shifts: We are open for breakfast and dinner so a variety of shifts are availableResponsibilitiesThe daily job duties
The purpose of the Kitchen Supervisor is to coordinate, supervise and direct all aspects of the hotel’s food production, while maintaining profitable F&B operations and high-quality products and service levels.

• Maintain a clean and organized work area.

• Scheduling
• Coaching and Discipline
• Inventory and Ordering
• Closing shifts/Supporting the Back of House
• Processing Invoices
• Preps, cooks and executes banquets
• Oversee the daily operation of the kitchen and food production areas.
• Know and enforce all local health department sanitation laws.
• Maintain and complete daily temperature and cleaning logs.
• Makes sure that the kitchen is clean and sanitary at all times.
• Check food purchases for proper ordering.
• Oversee the daily operation of the kitchen and food preparation areas including preparation for all food items, receiving daily inventories, and food cost report.
• Work with Chef/F&B Manager and keep them informed of F&B issues as they arise.
• Develop proper training and direction of departmental staff in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.
• Coordinate all par stock levels; monitor and assess food portion size, visual appeal, taste and temperature of items served.
• Understand daily forecasts and customer counts
• Coordinate and monitor all Loss Prevention in the kitchen area.
• Maintain regular attendance in compliance with standards and scheduling which will vary according to needs of the hotel.  
• Must be consistently on time. 
• Maintains high standards of personal appearance and grooming, which include compliance with the dress code. 
• Perform any other duties as requested by Chef/F&B Manager and the General Manager.
• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, fryers, roasters, and other kitchen equipment.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Knows and complies consistently with the restaurant’s standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Responsible for the quality of products served.
• Stocks and maintains sufficient levels of food products at line stations to support a smooth service period.
• Handles, stores, and rotates all food products and supplies according to restaurant policies and procedures.
• Turn or stir foods to ensure even cooking.
• Season and cook food according to recipes or personal judgment and experience.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications and serve food to servers or guests.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Follow proper plate presentation and garnish set up for all dishes.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
• Assists in food prep assignments during off-peak periods as needed.
• Substitute for or assist other cooks during emergencies or rush periods.
• Closes the kitchen following the closing checklist for kitchen stations and assists others in closing the kitchen.
• Attend all scheduled employee meetings and offers suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

Required SkillsThe Requirements

• Stand more 80% of the time
• Walk more than 50% of the time
• Lift up to 50 pounds. 
• Push / pull up to 30 pounds.
• Previous supervisory experience is preferred.
• Must have knowledge of F&B preparation techniques, health department rules and regulations, laws and regulations.
• Ability to read, analyze, and interpret general business and hotel reports. 
• Ability to write reports, business correspondence, and procedure manuals. 
• Ability to use various computer programs such as Word, Excel and Outlook.
• Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• E-VERIFY

Puget Sound Hospitality participates in the Electronic Employment Eligibility Verification Program.

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